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Easy Lemon Breakfast Muffins

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These easy lemon breakfast muffins are soft, moist, and rich with a cake-like texture thanks to creamy ricotta cheese. Fresh lemon zest and juice give them a bright citrus flavor that’s perfect for breakfast, brunch, or a snack.

Ingredients

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1 egg

1/2 cup (1 stick) butter, softened

1 tablespoon grated lemon zest

1 tablespoon fresh lemon juice

1 teaspoon lemon extract

1 cup ricotta cheese

Instructions

  1. Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, cream together the softened butter, sugar, and egg until smooth.
  3. Mix in the ricotta cheese, lemon zest, lemon juice, and lemon extract until well combined.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
  6. Divide the batter evenly among the prepared muffin cups.
  7. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the muffins in the pan for a few minutes, then transfer to a wire rack to cool completely.

Notes

Whole milk ricotta produces the richest texture, but part-skim ricotta can be used.

Add fresh blueberries or 1–2 tablespoons of poppy seeds for a variation.

Sprinkle coarse sugar on top before baking for a crisp finish.

Drizzle cooled muffins with a simple lemon glaze for extra sweetness.

Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.

Warm refrigerated or thawed muffins in the microwave for 15–20 seconds or in a 300°F oven for 5–8 minutes.

Nutrition

Find it online: https://chocolatecoveredamy.com/easy-lemon-breakfast-muffins/