I can still smell lemon chiffon cake cooling on the counter in my grandmother’s kitchen that bright, clean scent that made every houseguest sigh. Those little afternoons with a wooden spoon and sticky hands taught me that the simplest flavors carry the warmest memories.
I grew up in a bustling Louisville kitchen where church cookbooks and my mama’s patient lessons shaped the way I cook. Now at 58, I share recipes from my home that feel like a hug: casseroles that warm up rainy nights, slow-cooker dinners that fill the house with comfort, and treats that taste like a Sunday morning. I learned to keep things straightforward no fancy equipment, just thoughtful ingredients and a bit of love. I test everything in real weeknight conditions, so you’ll find practical tips and honest timing that work when life gets busy. If you like gentle lemon treats, you might also enjoy my take on an almond lemon ricotta cake with lemon glaze; it’s a cousin in spirit to the muffins below and one of my regulars when friends drop by almond lemon ricotta cake with lemon glaze. My philosophy is comfort made simple: recipes that respect ingredients, honor family traditions, and fit into the rhythm of everyday life.
What makes this recipe special
How to prepare Lemon Ricotta Muffins with Lemon Glaze
Ingredients
- 1 cup ricotta cheese
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup powdered sugar (for glaze)
Instructions
- Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the ricotta cheese and sugar until smooth.
- Add the eggs, vegetable oil, vanilla extract, lemon juice, and lemon zest; mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes before transferring to a wire rack.
- For the glaze, mix powdered sugar with lemon juice until smooth and drizzle over muffins once they have cooled.
Simple serving suggestions
These muffins earn their name by being sunshine in a paper cup. The ricotta keeps each bite tender and moist, while the lemon glaze adds a glossy tang that brightens the whole thing. Serve them warm out of the oven at a casual brunch alongside a bowl of fresh berries and a pot of strong coffee, or tuck them into a picnic basket with tea for an afternoon by the river. They also make a lovely token when visiting neighbors slip three into a baker’s box, tie it with twine, and you’ve given a thoughtful, homemade gift that’s both humble and charming.
If you want to build a little spread, set them with whipped mascarpone or a mild cream cheese that won’t overpower the lemon; a smear on the muffin’s side tastes like a lemon-vanilla cloud. For a more substantial breakfast, pair a muffin with scrambled eggs and bright green salad leaves for contrast. The muffins travel well too: they keep a few days in a covered container at room temperature, making them perfect for busy mornings when you need something both portable and comforting. Remember that the glaze soaks in over time, so if you plan to pack them, you can glaze right before serving for a brighter finish.
How to store it properly
Storing these Lemon Ricotta Muffins with Lemon Glaze is straightforward and helps keep that tender crumb in top shape. At room temperature, place the cooled, glazed muffins in an airtight container lined with a paper towel to catch any excess moisture; they’ll stay fresh for up to two days. If your home runs warm or you need them to last longer, refrigerate the muffins in an airtight container for up to five days. Because the glaze can firm up when chilled, bring refrigerated muffins to room temperature for 15–20 minutes before serving for a softer bite.
For longer storage, freeze unfrosted muffins for up to three months: wrap each muffin in plastic wrap, then tuck them into a freezer-safe bag. Thaw overnight in the refrigerator or gently at room temperature, then drizzle with fresh glaze made from powdered sugar and lemon juice. If you plan to freeze, don’t glaze before freezing; the icy texture can dull the shine and change the texture. If you’d like another lemon-forward treat to make ahead, try my coconut lemon loaf with glaze as a keeper and freezer-friendly option coconut lemon loaf with glaze.
Easy tips to improve this dish
A few small moves will make these muffins shine every time. First, measure your flour correctly: spoon it into the measuring cup and level it off rather than scooping straight from the bag. That keeps the batter from becoming too dense. Use whole-milk ricotta for a creamier texture; low-fat versions can yield drier results. Room-temperature eggs blend more easily into the ricotta and create a smoother batter, so set them out for a few minutes before mixing.
When folding the dry ingredients into the wet, stir just until you don’t see streaks of flour. Overmixing develops gluten and tightens the crumb. Fill the muffin cups about two-thirds full for a gentle dome; too full and they’ll spread instead of rising prettily. Watch the muffins closely in the last few minutes of baking; ovens vary, and you want them just set with a delicate spring in the center. Make the glaze slightly thinner if you prefer a light sheen rather than a thick drizzle add a teaspoon more lemon juice at a time until you reach the consistency you like.
Flavor variations
If you want to put a personal spin on these Lemon Ricotta Muffins with Lemon Glaze, there are several simple and delicious directions to take. Fold in 1/2 cup of fresh blueberries for a classic pairing the berries add pockets of juicy sweetness that pair beautifully with lemon. For a nutty touch, stir in 1/3 cup finely chopped toasted almonds or sprinkle a few on top before baking for a light crunch. If you love herbs, add a teaspoon of finely chopped fresh thyme or basil to the batter for a subtle savory lift that contrasts nicely with the glaze.
For a sweeter, bakery-style muffin, mix in 1/3 cup of lemon curd into the center of each muffin before baking, or dollop it on after glazing. If you want a more Mediterranean twist, swap half the all-purpose flour for whole-wheat pastry flour for a nuttier flavor and a denser crumb. Those small adjustments let you tailor the muffins to the occasion light and bright for brunch, or richer and more indulgent for afternoon tea.
Frequently asked questions
Q: Can I use store-bought ricotta for this recipe?
A: Absolutely good-quality store-bought ricotta works just fine and keeps the recipe quick and simple. Look for full-fat ricotta if possible for the creamiest texture. If your ricotta seems watery, drain it briefly in a fine-mesh sieve or line the sieve with a paper towel for 10 minutes to remove excess moisture.
Q: How do I know when the muffins are done?
A: The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The tops should feel springy to the touch and light golden. Because ricotta keeps the crumb moist, don’t be alarmed if the toothpick isn’t bone dry just avoid shiny batter on the probe.
Q: Can I make these gluten-free?
A: Yes swap the all-purpose flour for a 1:1 gluten-free flour blend that contains xanthan gum. The texture will be slightly different but still enjoyable. You may want to reduce mixing slightly and check doneness a minute or two earlier. If using almond flour, combine it with a binder like tapioca starch and expect a denser muffin.
Q: Will the glaze stay glossy if I make it ahead?
A: The glaze will set and become less glossy over time, especially in the fridge. If you prefer that fresh, glossy finish, glaze right before serving. If you must glaze in advance, keep the muffins at room temperature in a single layer for the best look and texture.
Conclusion
If you’d like another reliable riff on this idea, I often turn to a trusted source for classic versions you can compare notes with the original inspiration at This Italian Kitchen’s Lemon Ricotta Muffins, which offers helpful technique notes and variations.
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Lemon Ricotta Muffins with Lemon Glaze
- Total Time: 30 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
Deliciously moist lemon muffins made with ricotta cheese and topped with a tangy lemon glaze, perfect for brunch or a sweet treat.
Ingredients
- 1 cup ricotta cheese
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup powdered sugar (for glaze)
Instructions
- Preheat the oven to 350°F (180°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the ricotta cheese and sugar until smooth.
- Add the eggs, vegetable oil, vanilla extract, lemon juice, and lemon zest; mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for a few minutes before transferring to a wire rack.
- For the glaze, mix powdered sugar with lemon juice until smooth and drizzle over muffins once they have cooled.
Notes
For serving suggestions, pair with fresh berries and strong coffee for brunch or enjoy as a picnic treat. They can also be stored at room temperature in an airtight container for up to two days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian