Ingredients
Method
Preheat and prepare.
- Heat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners and set on the middle rack.
Mix dry ingredients.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Build lemon flavor.
- In a large bowl, rub lemon zest into the sugar with your fingers for 1–2 minutes until it smells fragrant and feels slightly damp.
Combine wet ingredients.
- Whisk in melted butter and ricotta until smooth. Add the egg and lemon juice, stirring just until combined.
Fold in dry ingredients.
- Add the dry mix to the wet bowl. Gently fold with a spatula until no dry spots remain. The batter should be thick and slightly lumpy—do not overmix.
Fill and top.
- Scoop the batter into each muffin liner, filling almost to the top. Sprinkle with sugar or crumble topping if desired.
Bake.
- Bake for 25–30 minutes (or try 425°F for 5 minutes, then lower to 375°F for 11–13 minutes for tall domes). Muffins are done when a toothpick inserted in the center comes out with a few dry crumbs.
Cool.
- Let muffins rest 5 minutes in the pan, then move to a wire rack to cool fully. This keeps the tops crisp and the crumb soft.
Optional glaze.
- Once cooled, drizzle with a simple lemon glaze for a glossy, sweet finish.
Notes
- Use whole-milk ricotta — it keeps the muffins soft and plush.
- Room-temperature eggs and cheese help create tall domes.
- Don’t overmix — a few lumps are fine.
- Store in an airtight container up to 3 days at room temperature.
- To reheat: wrap in a damp paper towel and warm for 15–20 seconds in the microwave.
- Avoid refrigerating — it dries out the crumb faster.