Are you craving a delicious and healthy breakfast or snack that's quick to make and bursting with fresh flavor? Look no further! These Lemon Ricotta Muffins are the perfect answer. Fluffy, moist, and brimming with bright lemon zest and creamy ricotta, these muffins are a delightful treat for any time of day. They’re surprisingly easy to whip up, making them ideal for busy weeknights or a relaxed weekend brunch. Get ready to experience the joy of homemade baking with this simple yet impressive recipe!
Ingredients:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- ¼ cup honey
- Zest of 2 lemons
- ½ cup whole milk ricotta cheese
- 2 large eggs
- ½ cup milk
- ¼ cup melted unsalted butter
- ¼ cup lemon juice
Instructions:
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Preheat & Prep: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well. This ensures your muffins bake evenly and release easily.
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Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures all the leavening agents are evenly distributed for a perfectly light texture.
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Wet Ingredients: In a separate bowl, whisk together the sugar, honey, lemon zest, ricotta cheese, eggs, milk, melted butter, and lemon juice until well combined. The ricotta adds incredible moisture and richness to these muffins.
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Combine: Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix, as this can lead to tough muffins. A few lumps are okay!
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Fill the Muffin Tin: Fill each muffin cup about ¾ full. Overfilling can result in muffins that spill over and don't bake properly.
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Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Ovens vary, so keep an eye on them to avoid overbaking.
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Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from sticking and ensures even cooling.
Tips for Perfect Lemon Ricotta Muffins:
- Room Temperature Ingredients: Using room temperature eggs and butter helps create a smoother batter and ensures even baking.
- Don't Overmix: Overmixing develops the gluten in the flour, resulting in tough muffins. Mix until just combined.
- Fresh is Best: Using fresh lemon zest and juice makes a huge difference in the flavor of these muffins.
Variations:
- Blueberry Lemon Ricotta Muffins: Add ½ cup of fresh or frozen blueberries to the batter.
- Glazed Lemon Ricotta Muffins: Make a simple lemon glaze by whisking together powdered sugar with a little lemon juice and drizzle it over the cooled muffins.
- Poppy Seed Lemon Ricotta Muffins: Add 1 tablespoon of poppy seeds to the batter for added texture and flavor.
Nutritional Information (per muffin, approximate):
- Calories: Approximately 200-250
- Fat: 8-10g
- Protein: 4-5g
- Carbohydrates: 30-35g
These Lemon Ricotta Muffins are a delightful addition to your baking repertoire. Their simple ingredients and easy preparation make them a perfect recipe for both beginner and experienced bakers. Enjoy the delicious burst of sunshine in every bite! They are perfect for breakfast, brunch, or a delightful afternoon treat. Share them with friends and family – they’ll thank you for it!