Moist & Fluffy Lemon Ricotta Muffins with Lemon Glaze
Soft, fluffy, and bursting with fresh citrus flavour, these Lemon Ricotta Muffins with almond meal and lemon glaze are a delicious treat the whole family will love this summer!
Looking for a muffin that’s bursting with citrusy flavour and irresistibly soft on the inside? These Lemon Ricotta Muffins are a sunny treat you’ll want on repeat all summer long! Made with creamy ricotta and almond meal, they bake up ultra moist and fluffy, with just the right balance of sweetness and tang. A light lemon glaze on top adds a fresh zing that makes every bite shine. Whether for brunch, a snack, or a sweet treat, these muffins taste of sunshine.
The Importance Of Organic Lemons
Organic lemon zest is essential here because conventional lemons are often treated with pesticides, waxes, and metals that can linger on or inside the peel. Even if you give a special baking soda or vinegar bath, you’ll just eliminate about 80% of the pesticides.
Since zest comes directly from the outer skin, opting for organic ensures your recipes are free from harmful residues and that you’re backing eco-friendly farming that protects the planet and encourages biodiversity.
Last but not least, organic lemons edged out their conventional cousins in taste tests—science backs it up! Guess that’s one point for Mother Nature. (Check the study).
Fun Facts About Lemons
Since the star of this recipe is the sunny lemon, here are a few fun facts to share with the kids to understand this citrus fruit better:
- Unlike most fruit trees, lemon trees produce fruit all year long.
- Lemons can generate electricity: their acidity can conduct electricity, so you can make a simple battery using a lemon. (Check how over here)
- When heated, writing made with lemon juice turns brown, making it a classic secret message trick.
- Studies show that the smell of lemon can help reduce stress and improve focus.
Technique
These muffins naturally look pale even when fully baked, so don’t worry—they’re perfectly cooked! The final pop of colour comes from the lemon glaze. Let the muffins cool before glazing so the glaze adheres properly instead of melting off.
Variations
- Swap the lemon for lime or orange.
- Top with slivered almonds instead of the glaze.
- Decorate with candied lemon slices.
- Add a tablespoon of poppy seeds for extra crunch.
- For gluten-free muffins, swap the flour with a gluten-free version (1:1) and keep the almond meal.
- For toddlers, skip the glaze to keep it lower in sugar. Plus, ricotta provides protein, almond meal adds healthy fats, and lemon offers vitamin C, making these muffins a nutrient-packed treat.
Storage
Refrigerator: You can refrigerate them for up to 4 days. Just let them come to room temperature or give them a quick warm-up before serving.
Freezer: Freeze muffins (unglazed is best) in a single layer, then transfer to a freezer-safe bag. They’ll keep for up to 3 months. Thaw overnight in the fridge or reheat in the microwave or oven.
Lemon and Ricotta Muffins
Equipment
- muffin rack silicone or metal
Ingredients
- 250 g all-purpose flour
- 200 g white sugar
- 250 g ricotta cheese without the liquid (full-fat)
- 115 g unsalted butter softened
- 100 ml milk
- 70 g almond flour
- 1 tbsp baking powder
- 1 big organic lemon the zest and juice
- 1 egg
- salt
Lemon Glaze
- 120 g powdered sugar
- ½ organic lemon juice and zest
- 2 drops yellow food colourant *optional
Instructions
- Preheat the oven to 180°C (375°F).
- Mix all the dry ingredients: the flour, almond flour, baking soda, and salt, in a large bowl.
- Use a hand mixer in another bowl to mix the wet ingredients—ricotta, softened butter, egg, sugar, lemon juice, and zest—until smooth.
- Add the wet ingredients to the dry ones, adding the milk slowly, and stirring until well combined.
- If desired, add the liners to the muffin tray, or grease the metal rack and add the mixture evenly.
- Cook in the oven for 22-24 minutes, checking for doneness with a toothpick. Be careful, these will stay pale. Don't be fooled by their outer appearance.
- In a small bowl, add the powdered sugar. Slowly add the lemon juice, a tablespoon at a time, and stir until smooth. If desired, add two or three drops of yellow food colourant.
- Once the muffins are cooked, remove them from the rack to cool for 5-10 minutes before adding the glaze. Let the glaze set for another 5 minutes before serving.
Video
Nutrition
Sharing of this recipe is encouraged and appreciated. Copying a full recipe to any social media is prohibited.
Did You Make This Recipe?
Share your thoughts on it! Leave a comment or share a picture and tag me @littlenomadsrecipes on Instagram.
Such a lovely recipe! I was looking for something light and lemony, and these muffins turned out perfectly soft, moist, and full of fresh flavor—definitely making them again for summer brunches. 🙂
The ricotta really make them ultra moist and fluffy! So delicious!
These were so moist and yummy with the perfect amount of lemon flavor. Thanks for sharing!
Yes, the taste of lemon is fully in there, thank you zest!
These lemon and ricotta muffins are light, fluffy, and packed with fresh lemon—so good with a cup of tea or as a quick breakfast!
Ultra fluff and citrusy is simple the perfect combo.
What a great sweet treat! I love lemon and the ricotta adds the perfect amount of moisture!
Explosively moist indeed! Enjoy!
I baked these muffins for my kids last week and they loved it. THe citrus flavor and the richness of ricotta makes it so special.