lemon muffin recipe

Do you have some leftover ricotta? How about making these Lemon Ricotta Muffins? These are perfectly sweetened with a light texture. The lemon sugar topping provides an extra burst of citrus with a little crunch.

Lemon Ricotta Muffin

sugar

lemon zest (freshly grated)

all-purpose flour (284 grams)

baking powder

salt

eggs

vegetable oil

milk

ricotta cheese

almond extract

Place the granulated sugar and the zest (organic) in a small bowl.

Use your fingertips to rub these two ingredients together for a couple of minutes.

Remove 1 tablespoon of lemon sugar and set it aside. This will be used to sprinkle over the muffins before they are baked.

To Make the Lemon Sugar:

Preheat the oven to 400℉/200℃. Position rack to middle.

Grease or line a 12-cup muffin pan with paper liners; set aside for now.

In a large mixing bowl, whisk the dry ingredients ( flour, baking powder, salt and lemon sugar) together for 1-2 minutes. Set aside.

In a medium bowl, whisk together the room temperature wet ingredients.

Add the wet mixture all at once to the dry ingredients. Stir just until moistened. This is a thick batter.

Fill the muffin tins two-thirds full with the help of a disher or ice cream scoop. 

Sprinkle lemon sugar evenly over the tops.

Bake for 18-22 minutes or until top bounces back when lightly touched.

Remove from heat. Gently lift out the muffins and transfer to a wire rack to cool off.

To Make the Muffins:

These vegan lemon poppyseed muffins are moist, fluffy, and full of bright citrus flavour. A drizzle of lemony glaze is the perfect finishing touch!

Vegan Lemon Poppyseed Muffins

lemon extract

vanilla extract (or paste)

lemon zest ((from two lemons))

regular vegan yogurt ((plain and unsweetened))

lemon juice ((from two lemons))

all-purpose flour ((240 grams, sifted))

sea salt

poppy seeds

vegan milk

lemon juice

lemon

Preheat oven to 425°F/220°C. Spray a muffin pan with liners, non-stick flour spray or rub with vegan butter and dust with flour, removing excess.

In a large mixing bowl or bowl of a stand mixer, add the sugar, oil, lemon extract, vanilla extract and lemon zest. Mix together with a whisk for about 3 minutes on low speed or via hand until all fully incorporated.

Add in the vegan yogurt and the lemon juice and whisk for 30 seconds until fully incorporated. Scrape down the sides.

In a small bowl, mix the flour, baking powder and sea salt. Add to the wet ingredients and mix for about a minute on low speed until just incorporated. Scrape down the sides again.

Add the poppy seeds and mix one last time to distribute them throughout the batter.

Using a 1/4 cup measuring cup, pour the batter into each of muffin hole, to fill 11 muffin holes for slightly larger muffins. Fill the empty hole with water.

Bake for 8 minutes at 425°F/220°C, then reduce the temperature to 375°F/190°C degrees (don’t open the oven!) and bake for another 13 minutes until a toothpick inserted into a muffin comes out clean. Remove from the oven and let it cool in the pan for about 5 minutes. Remove (I just use the same toothpick or a knife) and place on a wire rack to cool completely. Turn the muffins on their sides like cooling to help prevent the domes from collapsing.

Place all of the glaze ingredients in a small bowl; whisk until the mixture is smooth, with no lumps of sugar.

Pour glaze over the cooled muffins, or dip in and swirl the entire top in and sprinkle some extra lemon zest on top for garnish.

Allow to set (about 5 minutes) and enjoy!

Top 2 lemon muffin recipe recipes from across the web

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Lemon Ricotta Muffin

Vegan Lemon Poppyseed Muffins

Top 2 lemon muffin recipe recipes from across the web

The most viewed lemon muffin recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Ricotta Muffin

Vegan Lemon Poppyseed Muffins

The most viewed lemon muffin recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine