Meyer Lemon Ricotta Muffins

Meyer lemons are a delightful citrus fruit known for their sweet and slightly tangy flavor. When combined with creamy ricotta cheese, they create a harmonious blend of flavors that make for some seriously mouthwatering muffins.

Whether you’re an experienced baker or just trying your hand at baking, these Meyer Lemon Ricotta Muffins are a perfect treat to brighten up your day.

Well, here we are at the verrrrry end of meyer lemon season and I’m just getting around to posting a recipe featuring this gorgeous citrus fruit.

Less tart and acidic than their light yellow cousins, vibrantly-hued meyer lemons are a hybrid of lemons and mandarins native to China.

They are readily available in grocery stores throughout the States during the winter months, and make a lovely bright addition to baked goods.

Meyer lemon zest and juice both make their way into these light ricotta muffins. Despite being 100% whole wheat, these slightly sweet muffins have a moist and delicate crumb… and are perfect for breakfast or as a between-meal snack.

Let’s take a peep at a muffin strip tease, shall we?

Yes, it’s sad when that muffin wrapper is empty, but given the light nutritional stats, you can feel just fine about reaching for another one…

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 cup ricotta cheese
• Zest and juice of 2 Meyer lemons
• 1 teaspoon pure vanilla extract
• Powdered sugar (for dusting)

Estimated Nutrition Per Serving

Calories: 190 calories

Total Fat: 9g

Saturated Fat: 5g

Trans Fat: 0g

Cholesterol: 55mg

Sodium: 180mg

Total Carbohydrates: 23g

Dietary Fiber: 0.5g

Sugars: 11g

Protein: 4g

Instructions:

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

Mix Dry Ingredient

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.

Combine Wet Ingredients

In another bowl, whisk together the melted butter, ricotta cheese, eggs, lemon juice, and vanilla extract until well combined.

Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Be careful not to overmix; a few lumps in the batter are okay.

Fill Muffin Cups

Using a scoop or spoon, divide the batter evenly among the muffin cups, filling each about 2/3 full.

Bake

Bake in the preheated oven for 18-20 minutes or until the muffins are lightly golden on top and a toothpick inserted into the center comes out clean.

Prepare the Glaze

While the muffins are baking, prepare the Meyer lemon glaze. In a small bowl, whisk together the powdered sugar, Meyer lemon juice, and lemon zest until you have a smooth glaze.

Glaze the Muffins

Once the muffins are out of the oven and slightly cooled, drizzle each muffin with the Meyer lemon glaze. Allow the glaze to set for a few minutes.

Trust me, you do NOT want to miss this one!

Check out the post here.