Lemon Ricotta Muffins aren’t your typical boring blueberry muffins. These muffins have a pound cake like consistency – so thick and rich! They’re perfect for brunch with your honey or a shower with the ladies. Who doesn’t like cake for breakfast?
It’s springtime and I’ve been obsessing over two things, lemons and ricotta. These ingredients are so versatile; I use them in pasta, baking, the list goes on! I love using ricotta in muffins because it creates a dense, smooth texture [the batter will be very thick like pound cake batter]. And the lemon glaze gives these a tangy, sweet bite!
These muffins are made with homemade whole milk ricotta. Follow this link to my recipe. You can definitely use store-bought ricotta but making your own is easier than you might think!
I used frozen blueberries in these Lemon Ricotta Muffins because that’s all I had on hand. By Saturday I run out of a lot of fresh produce so it’s time to hit the grocery store! You can use fresh or frozen blueberries, raspberries or strawberries, whatever you like best!
These muffins would be perfect on their own but I’ve added a brown sugar crumble and lemon glaze for added deliciousness!
Enjoy these cake-like muffins with a cup of coffee or after dinner with a scoop of ice cream – I’m not here to judge. I hope you enjoy these Lemon Ricotta Muffins as much as I do! Happy baking!
Cook Time: 25 minutes
Total Time: 60 minutes
Yield: 12 muffins