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Lemony Ricotta Muffins

Lemony Ricotta Muffins Lemony Ricotta Muffins

By adding ricotta cheese makes these muffins so moist and fluffy, freshly lemon zest and juice give the muffins citrus and refreshing taste. These delicate muffins can be breakfast, brunch or a snack during the afternoon, a small and tasty treat at any time!













Trans-fat Free, Low Sodium


2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup sugar
plus extra for sprinkling
1 stick butter, unsalted
1/2 cup, at room temperature
1 tablespoon lemon zest
finely grated, from 2 medium sized lemons
1 cup ricotta cheese
low-fat or whole fat
1 large eggs
1 tablespoon lemon juice
½ teaspoon almond extract
½ cup almonds
thinly sliced


Line 12 muffin cups with paper liners or coat with cooking spray or grease with butter.

Preheat the oven to 350℉ (180℃).

Sift or whisk together the flour, baking powder, baking soda, and salt in a medium bowl to blend.

Beat 1 cup sugar, butter, and lemon zest in a large mixing bowl with an electric mixer until light and fluffy.

Beat in the ricotta.

Beat in the egg, lemon juice, and almond extract.

Stir in the dry ingredients until just blended and incorporated (the batter will be thick and fluffy).

Spoon the batter evenly among the prepared muffin cups.

Sprinkle the sliced almonds and the extra sugar over the muffins.

Bake until the muffins just become slightly golden on top, 18 to 22 minutes.

Let cool in the muffin pan on the wire rack for about 15 minutes, remove muffins from the tin and place on a wire rack.

Serve warm or at room temperature.

Store at an air-tight container for a few days or they can be frozen well.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 67g (2.4 oz)
Amount per Serving
Calories 25441% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 88mg 4%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 4%
Sugars g
Protein 10g
Vitamin A 6% Vitamin C 2%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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