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Jun 24, 2019

Lemon Poppyseed Ricotta Muffins

These Lemon Poppyseed Ricotta Muffins are so rich and moist, and have a bright lemony flavor. The ricotta adds such a fluffy moistness to the muffins. 

Lemon Poppyseed Ricotta Muffins on a plate. These muffins are so moist, tangy, sweet, and fluffy.

There are lots of recipes for Lemon poppyseed muffins. What makes this recipe different is that these are also filled with ricotta cheese, giving them a tangy yet sweet flavor, and a creamy texture.

These muffins are also drizzled with a sweet cream and ricotta glaze, making them extra special.

I made these muffins to use up some leftover ricotta cheese from making this Blueberry Lemon Ricotta Cake. I always seem to have some leftover dairy, such as cream cheese, yogurt, sour cream, and ricotta on hand after trying a new recipe.

In the past, I'd usually end up tossing any leftovers, but currently I'm trying hard to find ways to substituted what I have on hand for what is called for in a recipe.

I actually was about three tablespoons short on the ricotta, so I used three tablespoons of leftover full fat yogurt to make up the difference.

What can you substitute for the ricotta in this recipe?

If you can't find ricotta cheese (It's usually in the Italian deli section of the supermarket, along with mozzarella cheese and refrigerated pastas), you can substitute some small curd cottage cheese that you have run through a sieve or pulsed in a food processor. I've used cottage cheese in bread and have been really happy with how soft and moist the breads turned out.

Lemon Poppyseed Ricotta Muffins on a cake stand

These lemon ricotta muffins take only 10 minutes to prepare and 20 minutes to bake.

Make ahead tip:

Whisk together the dry ingredients and set them aside. Whisk together the ricotta, water, oil, and egg, cover, and refrigerate. 

When you are ready to bake the muffins, combine the dry ingredients with the wet ingredients, portion into a paper lined muffin tin, and bake. 

Lemon ricotta muffin with a sugar glaze on a plate

You can serve these muffins plain or topped with a drizzle of glaze. This glaze is creamy, but you could substitute a powdered sugar and lemon juice glaze, which will harden into a sugar glaze. 

For more delicious muffins, be sure to check out the rest of the bakers' muffins for Muffin Monday. If you want even more muffin recipes, type #MuffinMonday in the search box. 
Lemon Poppyseed Ricotta Muffins with a sugar glaze #muffins #lemonmuffins

Lemon Poppyseed Ricotta Muffins

Yield: 12 muffins
Author: Karen Kerr


For the Muffins
  • 1 3/4 cups (219 grams) all purpose flour
  • 3/4 cup (150 grams) granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3/4 cup (169 grams) whole milk ricotta cheese
  • 1/2 cup (120 grams) water
  • 1/4 cup (56 grams) olive oil
  • 1 large egg
  • 2 tablespoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon poppy seeds
For the Glaze
  • 1 cup (120 grams) powdered sugar
  • 3 tablespoons heavy whipping cream
  • 2 tablespoons whole milk ricotta cheese
  • 1/8 teaspoon kosher salt


How to cook Lemon Poppyseed Ricotta Muffins

  1. Heat the oven to 375 degrees F and line a 12-cup muffin pan with paper liners. 
  2. In a medium to large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. 
  3. In another bowl, whisk together the ricotta, water, oil, egg, lemon zest, juice, and poppy seeds. 
  4. Pour the wet ingredients into the dry ingredients and fold until just combined. Divide evenly among the muffin cups. 
  5. Bake for 18 to 20 minutes, until a toothpick comes out clean. 
  6. Let the muffins cool on a rack in the pan for 5 minutes. Remove them from the pan to completely cool on a wire rack. 
  7. Whisk together the glaze ingredients and drizzle over the muffins. 
muffins, lemon, ricotta
muffins, breakfast
Created using The Recipes Generator
Recipe adapted from Cook Real Food Everyday Spring 2019

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.
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Would you like to comment?

  1. Your muffins (well, really, ALL of your bakes) are always so pretty, Karen. I have super muffin envy right now. All the years we lived in Dubai - where owning poppy seeds is illegal - I wanted to post poppy seed recipes but was too afraid, just in case. I just bought a small bag last week when I saw your recipe title and realized NOW I CAN. Woo!

    1. Wow, that is so interesting!!! I'd be afraid too! Now you can go for it! P.S. Thanks for the kind words!

  2. I often have leftover ricotta too so this recipe is perfect as written. Oh, and I STILL love that cake plate.

    1. Thanks Wendy. P.S. the plate is one of my favorites too.


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