Lemon Muffins

Super soft and tender because of the addition of ricotta, these Lemon Muffins will quickly become a morning favorite! Perfect for brunch or for a weekend breakfast at home.

Course Breakfast

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 249kcal

Author Deborah Harroun

Ingredients

1 cup plus 1 tablespoon granulated sugar divided
Zest of 2 lemons
1/2 cup butter at room temperature
1 cup ricotta cheese
1 large egg
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Instructions

Preheat the oven to 350ºF. Line a 12-cup muffin tin with paper liners. (Alternately, you can spray the cups with nonstick cooking spray.)
Place 1 cup of sugar and the lemon zest in a large bowl. With your fingers, rub the sugar and zest together until the sugar is moist and fragrant.
Add the butter to the bowl and beat with a hand mixer until light and fluffy. Beat in the ricotta, followed by the egg, lemon juice and vanilla extract.
Add the flour, baking powder, baking soda and salt to the bowl. Stir until blended - the batter will be thick.
Divide the batter evenly between the prepared muffin cups. Sprinkle with the remaining 1 tablespoon of sugar.
Bake the muffins in the preheated oven until they are golden and cooked through, 18-20 minutes.
Cool slightly before serving.

Notes

Adapted from Food Network Favorites

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition