(This Post May Contain Affiliate Links to Products We Know and Love)
These Mini Lemon Ricotta Muffins are so addicting! Made in one bowl, they are perfect for your next breakfast, brunch or snack! Great for the lemon lover!
Ingredients Needed for Mini Lemon Ricotta Muffins
- salted butter
- granulated sugar
- large eggs
- ricotta cheese
- all-purpose flour
- baking powder
- lemon extract
- lemon zest
- poppy seeds (optional)
Kitchen Tools Used In This Recipe
Buy Now → 
Buy Now → 
Buy Now → How To Make Mini Lemon Ricotta Muffins
These muffins are super easy to pull together! And can be made all in one bowl for easy clean up!
Preheat oven to 350 degrees and grease a mini muffin pan. If you have two pans, you can grease both or just bake a second batch. This recipe makes 36 muffins. In a large bowl, beat the sugar with the melted and cooled butter. Then beat in the eggs, ricotta cheese, lemon extract and lemon zest.
Once combined into the batter, mix in the flour, baking powder and poppy seeds, if desired. The poppy seeds are optional.
Evenly divide the batter in the tin. I used a cookie scoop, which makes it so much easier! One scoop per well.
Bake for 15 minutes or until a toothpick comes out clean. Dense muffins tend to take extra time to bake, so depending on your oven and your muffin pan, these muffins could take longer to bake.
Cool in pan for a few minutes before removing muffins to cooling rack. Use a butter knife to move the muffins to the rack. Then lightly grease half of the tin again, scoop in the remaining batter and bake.
Hope you enjoy!!
More Recipes You Might Enjoy
Print
Mini Lemon Ricotta Muffins
- Total Time: 25 mins
- Yield: 36 Servings 1x
Ingredients
- 1/2 cup salted butter, melted and cooled (one stick)
- 1 cup granulated sugar
- 3 large eggs
- 15 oz ricotta cheese
- 1 tsp lemon extract
- lemon zest (one lemon)
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp poppy seeds (optional)
Instructions
- Preheat oven to 350 degrees.
- Lightly grease a mini muffin tin.
- In a large bowl, beat together butter and sugar.
- Add in the eggs, ricotta, lemon extract and lemon zest, mix until combined.
- Then beat in the flour, baking powder and poppy seeds.
- Divide batter equally using a cookie scoop.
- Bake for 15 minutes or until a toothpick comes out clean.
- Repeat with remaining batter.
- Enjoy!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breads
- Method: Baking
Nutrition
- Serving Size: 1
- Calories: 87
- Sugar: 5.8 g
- Sodium: 35.1 mg
- Fat: 4.2 g
- Saturated Fat: 2.6 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 9.7 g
- Fiber: 0.2 g
- Protein: 2.3 g
- Cholesterol: 12.5 mg