Meyer Lemon Ricotta Muffin with cupcake liner partially removed and served on a white plate.

Meyer Lemon Ricotta Muffins

These Meyer Lemon Ricotta Muffins are a delicious way to use extra ricotta—and they can be made with either regular or Meyer lemons. Add a Meyer lemon buttermilk glaze for extra sweetness if desired!

Meyer Lemon Ricotta Muffin with cupcake liner partially removed and served on a white plate.
Meyer Lemon Ricotta Muffins

Leftover ricotta cheese? Try using it in these light Meyer Lemon Ricotta Muffins! These sweet treats (perfect for breakfast or brunch) can be made with either Meyer lemons or regular lemons and feature an optional glaze for extra indulgence!

Meyer Lemon Ricotta Muffin with cupcake liner partially removed and served on a white plate.

Adventure Days

“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.

Bright fresh Meyer lemons in a white bowl.

Meyer Lemon Ricotta Muffins

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.

A glazed Meyer Lemon Ricotta Muffin served on a white plate.

More Muffin Recipes to Bake

Chocolate Banana Muffins
Blueberry Almond Butter Muffins (Vegan)
Cinnamon Chip and Walnut Pumpkin Muffins
Mandarin Orange Ginger Date Muffins
Cranberry Sauce Cornbread Muffins

Meyer Lemon Ricotta Muffins

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 Meyer Lemon Ricotta 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.
Course Bread, Breakfast, Brunch
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 316kcal


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


Instructions for the Meyer Lemon Ricotta Muffins

  • Preheat the oven to 350°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.

Instructions for the Lemon Buttermilk Glaze

  • 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 Biscuits by Giada De Laurentiis and my Carrot Oat Muffins.


Calories: 316kcal | Carbohydrates: 50g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 178mg | Potassium: 144mg | Fiber: 1g | Sugar: 32g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg
Did you make this recipe?I’d love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante


Recipe Rating

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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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