Prep
15m
Cook
20m
Makes
12 muffins
Indulge in these Ricotta and Lemon Poppy Seed Muffins, a must-try for fans of easy ricotta dessert recipes. These muffins are light, fluffy, and packed with fresh lemon flavor, making them an ideal choice for breakfast or a snack.
Ingredients (12)
2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup ricotta cheese
1/2 cup milk
1/4 cup vegetable oil
2 large eggs
Zest of 2 lemons
2 tablespoons fresh lemon juice
2 tablespoons poppy seeds
Steps (6)
Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, whisk together the ricotta cheese, milk, vegetable oil, eggs, lemon zest, and lemon juice until smooth.
Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix. Fold in the poppy seeds.
Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Additional tips
- Room Temperature Ingredients: Ensure all your ingredients are at room temperature for a smoother batter.
- Don’t Overmix: Overmixing can result in dense muffins. Mix just until the ingredients are combined.
- Storage: Store the muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- To make more: double the ingredients.