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Meyer Lemon Ricotta Muffins

Meyer Lemon Ricotta Muffins


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Ingredients

Muffins

  • 3/4 cup sugar
  • 2 Tbsp fresh Meyer lemon zest
  • 1 1/2 cups flour
  • 1 1/2 Tbsp poppy seeds
  • 1 tsp aluminum-free baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup low-fat buttermilk, at room temperature
  • 1/2 cup part skim ricotta, at room temperature
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1 large egg, lightly beaten
  • 1 tsp vanilla extract

Glaze

  • 1 Tbsp unsalted butter, melted
  • pinch of salt
  • 2 tsp fresh Meyer lemon zest
  • 2 Tbsp fresh Meyer lemon juice
  • 3/4 cup powdered sugar, sifted

Instructions

  1. Preheat oven to 425°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray.
  2. Combine sugar and Meyer lemon zest in a food processor and pulse for 1 minute to combine. Transfer to a large bowl and whisk in flour, poppy seeds, baking powder, baking soda, and salt. Make a well in the center of the mixture. Combine buttermilk, ricotta, melted butter, egg, and vanilla in a medium bowl; add to flour mixture and fold in just until incorporated.
  3. Fill each baking cup 3/4 full of batter. Place muffin pan in the oven and bake for 5 minutes at 425°F. Reduce temperature to 350°F and continue baking 8 to 10 minutes (for a total baking time of 13 to 15 minutes), until muffins are golden and a toothpick inserted in the center comes out clean or with a few crumbs attached. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.
  4. For the glaze, whisk together melted butter, salt, Meyer lemon zest, juice, and powdered sugar in a small bowl. Drizzle glaze over muffins and and let set before serving.

Keywords: Meyer Lemon, Ricotta, Poppy Seed, Muffin

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