The Family Home Blog

Spring Dessert: Lemon Ricotta Muffins

Mar 24, 2015
|
Alison Lewis

Looking for a quick dessert to prepare for any springtime event? These Lemon Ricotta Muffins will satisfy people of all ages, and their light and airy texture makes them perfect for a baby shower or spring soiree. They are delicious served warm with coffee or tea for breakfast or as an afternoon dessert. These muffins are easy to prepare and cook in 17 minutes, making them the perfect choice for a last-minute dessert. Store the muffins in Ziploc® brand Storage bags with the Smart Zip Plus® seal and they will keep for up to four days. Freeze them for up to two weeks.

Lemon Ricotta Muffins 

Lemon Ricotta Muffins

Prep: 15 minutes
Cook: 17 minutes
Yield: 12 muffins

Ingredients

2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat ricotta cheese
1/2 cup vegetable oil
1/4 cup skim milk
3 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
1 egg, lightly beaten
1 teaspoon vanilla extract

Lemon Glaze
1/2 cup powdered sugar
1 tablespoon fresh lemon juice

Directions

Preheat oven to 350°F.

Prepare a 12-cup muffin pan with cupcake liners.

In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Make a well in center of mixture.

In a large bowl, whisk ricotta, oil, milk, lemon juice, lemon zest, egg and vanilla. Add ricotta mixture to flour mixture, stirring just until combined.

Divide batter evenly among cups. Bake 15 to 17 minutes or until muffins are golden and a wooden pick inserted in center comes out clean. Let stand 5 minutes before transferring to a wire rack. Drizzle with lemon glaze when cooled.

For the lemon glaze stir powdered sugar and lemon juice until smooth. Drizzle glaze over muffins, if desired.

What other flavors do you use to make muffins in the springtime?

Photo Courtesy of Alison Lewis.

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