Ricotta Lemon Poppyseed Muffins (Printable Version)

Tender, moist muffins with lemon, ricotta, and poppyseed. Perfect for breakfast or a sweet afternoon treat.

# Components:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 tablespoons poppyseeds
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt

→ Wet Ingredients

07 - 1 cup whole milk ricotta cheese
08 - 2 large eggs
09 - 1/2 cup unsalted butter, melted and cooled
10 - 1/4 cup milk
11 - 2 tablespoons fresh lemon juice
12 - 1 tablespoon finely grated lemon zest
13 - 1 teaspoon vanilla extract

# Preparation steps:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cavity.
02 - In a large mixing bowl, whisk together the flour, granulated sugar, poppyseeds, baking powder, baking soda, and salt until fully blended.
03 - In a separate bowl, whisk ricotta cheese, eggs, melted butter, milk, lemon juice, lemon zest, and vanilla extract until smooth and homogenous.
04 - Add wet ingredients to the dry mixture. Gently fold using a spatula until just combined, avoiding overmixing.
05 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
06 - Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean and tops are lightly golden.
07 - Remove tin from oven and let muffins cool for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • Uses ingredients you probably have on hand already
  • Ready in just over half an hour from start to finish
  • Perfectly moist crumb every time thanks to ricotta cheese
  • Bursting with fresh lemon flavor
  • Crowd-pleaser for brunches or lunchbox treats
02 -
  • High in protein with less fat than most bakery muffins
  • Perfect for making ahead they stay fresh for days
  • Kid friendly and easy to freeze for busy weeks
03 -
  • Always use room temperature wet ingredients for the fluffiest crumb
  • For extra flavor rub the lemon zest into the sugar with your fingertips before adding it to the dry mix
  • If making a lemon glaze whisk together one cup powdered sugar with two tablespoons lemon juice and drizzle over muffins once they are cool This simple trick will give you that bakery style finish at home
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