Meyer Lemon Ricotta Muffins

Meyer Lemon Ricotta Muffins

I had a couple of Meyer lemons that weren’t looking too vibrant so I decided to use them up in today’s baking.  I also had some ricotta cheese as well.  These two combined really do make a delicious batch of muffins.  I was a bit worried that my batter was a bit on the thick side but in the end, it makes a very dense but airy muffin.  The combination of the Meyer lemon, ricotta cheese and almond/almond extract really do marry well.  If you like lemon muffins —you will love these!

Meyer Lemon Ricotta Muffins

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  • 2 cups of all-purpose flour
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 2/3 cup of sugar
  • 1/2 cup (1 stick) of unsalted butter, room temperature
  • 1 tablespoon of meyer lemon zest (2 lemons)
  • 1 cup of ricotta cheese
  • 1 large egg
  • 1 tablespoon of fresh meyer lemon juice
  • 1/2 teaspoon of almond extract
  • thinly sliced almonds
  • turbinado sugar for sprinkling


Preheat the oven to 350 degrees F.  Line baking cups in the muffin pan.

In a medium bowl combine flour, baking powder, baking soda and salt.  Mix well and set aside.

Using a stand mixer add sugar, butter and lemon zest.  Mix until light and fluffy.  Add in one by one —ricotta, egg, lemon juice and almond extract until well combined.  Then add in slowly the dry ingredients and stir until just blended.  The end result of the batter should be thick and fluffy.

Spoon batter into the lined muffin cups.  Sprinkle with almonds and then turbinado sugar.  Bake for 20-24 minutes or until toothpick/tester inserted into the center comes out clean.  Cool slightly and serve warm or at room temperature.

Adapted from Giada De Laurentiis

Meyer Lemon Ricotta Muffins


38 thoughts on “Meyer Lemon Ricotta Muffins

  1. Love lemon, and cheese. Huh, think I might have to try these at some stage. Could I halve the recipe? I’m only cooking for me.
    You know, I don’t think I’ve ever had a muffin, even though they’re British. Certainly not when I was growing up.

    • If you love lemon and cheese then you’ll like these muffins. I got 11 muffins out of this batch. You could definitely cut these in half. I wish this rendered more muffins as I was giving these away. Invite some friends over for coffee and muffins –they’re fabulous! 🙂 I’m not a nuts fan but the sliced almonds really give it texture and flavor. Gotta include them in this when you bake.

      • The baking cups I used are pretty sturdy so I didn’t need to use a muffin pan. These baking cups, pictured here, were baked on a cookie sheet. If you are going to use large cups, I would be very curious & would love to see it! 🙂

      • Well, as I have most of those ingredients I might try them over the weekend. I think they would make nice presents, if you bought a wide teacup and saucer, washed them well, cooked the muffin and then wrapped them. Who for, then…I know, meme!

  2. I loved these muffins! They taste great but I think it’s the texture that really does it for me. Oh, and the Victoria Secrets looking cups are definitely a nice touch. 😀

    • I’m am obsessed with baking cups! They really do give muffins/cupcakes personality. 😀 I’m starting to enjoy baking with ricotta cheese –it make everything moist and yummy! Thanks always for your lovely comment Sarah. 🙂

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