Meyer Lemon Ricotta Muffins | Kitchen Confidante | Glazed

Meyer Lemon Ricotta Muffins

“I’m so excited! Just two more days!!” Our little guy came into our room each morning, counting down to the weekend. I’m at a point where I count down to the weekend either way (sometimes I start my countdown on Tuesday), but he was particularly…

Meyer Lemon Ricotta Muffins | Kitchen Confidante | Glazed
Meyer Lemon Ricotta Muffins

Meyer Lemon Ricotta Muffins | Kitchen Confidante

“I’m so excited! Just two more days!!” Our little guy came into our room each morning, counting down to the weekend. I’m at a point where I count down to the weekend either way (sometimes I start my countdown on Tuesday), but he was particularly excited because he and my husband had plans to spend Sunday at the Giant’s game. Just the two of them.

While the boys counted down to their manly adventures, my daughter and I put our heads together to create an equally spectacular girls day, just the two of us. Her special wish was to adopt an animal at the zoo and to pay it a visit. So we did. We wandered about, the sun on our shoulders and her hand in mine. There was the stop at the Asian market for bubble tea and mochi. Then we picked up some of her buddies for pedicures. I felt like a mama duck, with my goslings in a row, little toes soaking in the whirlpool tubs, while critical decisions over the perfect shade of orange were discussed.

Meyer Lemon Ricotta Muffins | Kitchen Confidante | Meyer Lemons

But before we all parted ways that Sunday morning, I whipped up some of these. Meyer Lemon Ricotta Muffins were born out of necessity: to use up extra ricotta, to savor some of the last Meyer lemons, and to give us a little sweet start to the day. Not too sweet, and bright with the mild zest of the Meyer lemons, they were a perfect way to kick off the day…together.

Meyer Lemon Ricotta Muffins | Kitchen Confidante | Meyer Lemon Buttermilk Glaze

Meyer Lemon Ricotta Muffins

1 dozen muffins | Prep: 10 minutes | Cook: 20 minutes

I'm always looking for delicious ways to use extra ricotta -- baking in sweet treats is a wonderful way to enjoy it. The ricotta adds lightness to these muffins that can be enjoyed any time of day. If you can no longer find Meyer lemons, regular lemons will work nicely as well. The glaze is an extra nice touch, but if you're short on time, not necessary.


For the Muffins:
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter
1/2 cup brown sugar
1/2 cup granulated sugar
zest of 2 Meyer lemons
1 cup whole-milk ricotta cheese
1 large egg
1 tablespoon Meyer lemon juice
1/2 teaspoon vanilla
1/4 cup buttermilk

For the Meyer Lemon Buttermilk Glaze
1 1/2 cups powdered sugar
1 tablespoon Meyer lemon juice
2-3 tablespoons buttermilk


Preheat the oven to 350 degrees F. Prepare a muffin pan by lining with cupcake liners or greasing lightly with butter or baking spray.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In the bowl of an electric mixer, cream the butter and the two sugars together until fluffy. Mix in the lemon zest, ricotta, egg, lemon juice, and vanilla extract. Add the flour mixture and the buttermilk, and mix until just incorporated, be careful not to over mix.

Distribute the batter into the muffin pan and place in oven. Bake for about 18-20 minutes, or until the muffins are golden. Remove and let it sit in the muffin pan for at least 5 minutes before transferring to a wire rack to cool.

Make the glaze by stirring together the powdered sugar, lemon juice, and buttermilk until smooth. Drizzle over muffins before serving.

Adapted from Nonna's Lemon Ricotta Bisquits by Giada De Laurentiis and my Carrot Oat Muffins.


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  1. Ashley Allison

    Hi! If I make these the night before do you recommend just glazing them right before I plan to serve them? I ADORE lemon ricotta cookies so when I saw these I knew I had to try them! I also saw the lemon ricotta scones you posted while searching for ideas. I’m hoping these will do well made in advance! :)

  2. Lisa | Ravishing Hunger

    Liren, I made these muffins the other day to use up some leftover ricotta I had. They are so delicious! This recipe is definitely a keeper. So nice to finally meet you in person at the cookie exchange! – Lisa

    • Liren

      Oh, that’s wonderful! I’m so glad you were able to try this out, Lisa :) And even happier that we had a chance to meet this weekend. I just love this small community we have here! Look forward to the next gathering!

  3. Jen Laceda | Tartine and Apron Strings

    Awwww…that’s so cute about your little man and big man :) I can’t wait til my little boy establishes that same bond with his Daddy :) So adorable to see them like that – bonding! Speaking of bonding, I wouldn’t mine bonding with a few of these muffins! I need a treat – and Meyer lemons are just extra wonderful in any kind of baked goodies!

  4. Gina

    Sounds like a perfect way to spend the weekend. Having fun and eating tasty muffins. I wish mine would still get a pedicure or hold my hand for that matter, oh the joys of a teenager. I’m sure yours will be nothing like that though. I need to find some extra ricotta, I have a few meyer lemons that need using up. Hope you have a great weekend.

  5. El

    Sounds like you had a fun day out. The muffins look sensational. I love the idea of the meyer lemons with ricotta. Very creative.

  6. Maureen

    Will be trying this recipe tonight! I am on a real lemon kick these days and some left over ricotta just waiting to be used up. Thanks for sharing.

  7. Jean

    What brilliant use of leftover ricotta. The muffins puffed up so perfectly and of course, who can resist Meyer lemons? :)

    Glad the girls had an equally special time than the boys had. :)

  8. Rachel

    I’ve been craving lemon EVERYTHING lately… these look so delicious. Love the addition of ricotta.

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