Meyer Lemon Ricotta Muffins

Light and fluffy Meyer lemon ricotta muffins make the best breakfast! Dressed up with lemon butter glaze (or a slather of salted butter), these muffins are a scrumptious taste of spring!

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With a light and fluffy texture from the ricotta and plenty of vibrant citrus flavor from fresh Meyer lemon zest, these effortless muffins are easy to make and a must bake while fragrant, floral Meyer lemons are in season!

Tips for Perfect Lemon Ricotta Muffins:

• In recipes that include citrus zest (like this one!), pulse the zest and sugar in a food processor for 1 minute, until the zest is finely ground. This added step releases aromatic oils from the zest, for maximum flavor.
• Spray a cookie scoop with nonstick spray and use the scoop to evenly portion out the muffin batter.
• Bake muffins for 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 for 5 minutes before removing from muffin pan to cool completely on a wire rack.
• To make the glaze, whisk together melted butter, salt, Meyer lemon zest, Meyer lemon juice, and powdered sugar together in a small bowl until smooth.
• Once the muffins are fully cooled, drizzle with glaze and enjoy!

The Secret to Bakery-Style Muffins

For tall, bakery-style muffins start with high heat: Fill baking cups 3/4 full of batter and sprinkle evenly with crumb topping. Place your muffin pan in the oven and bake for 5 minutes at 425°F for a quick burst of heat to give the muffins a nice lift, then reduce oven temperature to 350°F and bake another 10 to 12 minutes or until tops are set.

Meyer Lemon Ricotta Muffins

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• Author: Laura Kasavan
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 12 muffins
• Category: Breakfast
• Method: Dessert
• Cuisine: American

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Description

Light and fluffy Meyer lemon ricotta muffins make the best breakfast! Dressed up with lemon butter glaze, these muffins are a scrumptious taste of spring!

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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

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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.

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Craving more Meyer lemon recipes?

Meyer Lemon Bundt Cake
Meyer Lemon Brown Butter Bars
Meyer Lemon Earl Grey Tea Cake
Meyer Lemon Cream Puffs
Meyer Lemon Layer Cake