lemon ricotta poppy seed muffins
Lemon Ricotta Poppy Seed Muffins.jpg

This simple and easy muffin recipe emerged on a morning when I had leftover ricotta cheese in the refrigerator. Ricotta, like plain yogurt, is an excellent ingredient addition to muffins because it helps keep the batter light and moist. The addition of tangy lemon and almond extract keep these muffins bright and complex in flavor without being overly citrusy. Enjoy with your morning cup of coffee!

  • All-purpose flour (1 and 1/2 cups)

  • Granulated white sugar (1 cup)

  • Zest from 1 whole lemon

  • Baking powder (2 and 1/2 teaspoons)

  • Salt (1/4 teaspoon)

  • Poppy seeds (2 tablespoons)

  • Whole-milk ricotta cheese (3/4 cup)

  • Whole milk (1/4 cup)

  • Coconut oil (1/3 cup)

  • Whole egg (1 large)

  • Lemon juice (2 tablespoons, freshly squeezed)

  • Almond extract (2 teaspoons)

  • Decorating sugar (for garnishing)

  • Toasted almonds (for garnishing)

  1. Preheat the oven to 375 degrees.

  2. Line a muffin tin with muffin liners, or spray with non-stick spray. You can use a standard 12-muffin tin, or a jumbo muffin tin that holds 6 extra-large muffins (my personal preference).

  3. In a medium mixing bowl, blend the flour, sugar, baking powder, salt, lemon zest, and poppy seeds with a wooden spoon until all ingredients are evenly distributed.

  4. In a separate large mixing bowl, add the ricotta cheese, milk, coconut oil, egg, lemon juice and almond extract. Using a spatula, blend the wet ingredients until smooth.

  5. Fold the dry flour mixture into the large mixing bowl, adding to the wet mixture. Using the same spatula, blend until smooth and evenly combined. Be sure not to over-mix, which can lead to tough and heavy batter.

  6. Evenly distribute the batter across the muffin tins. Top each muffin with decorating sugar and a sprinkling of toasted almonds.

  7. Bake for 18-20 minutes, or until golden brown on top. Remove and let cool. Serve warm or store in an air-tight container until ready to serve. Do not place in container until fully cooled or else muffins will become soggy on top.