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Whole Milk Lemon Ricotta Muffins

Whole Milk Lemon Ricotta Muffins

Lemon Ricotta Muffins are such a lovely sweet way to start any day, or accompany a mid day cup of coffee or tea. Our lemon Ricotta is one of my favorite delicacies, so this special treat just enhances the experience of devouring this light heavenly cheese.


  • Zest from 1 large lemon organic
  • 3/4 c granulated sugar
  • 1 1/2 c all purpose flour
  • 2 1/2 tsp baking powder
  • 2 tbsp lemon juice freshly squeezed
  • The seeds from 1 vanilla bean
  • 3/4 c whole milk ricotta cheese + 2 tbsp
  • 4 tbsp whole milk
  • 1/3 c extra light olive oil
  • 1 large egg
  • 12 leaves small lemon balm or mint for garnish

Lemon Glaze/Icing

  • 1/2 c powder sugar
  • 2-3 tbsp lemon juice freshly squeezed
  • Zest from 1 lemon


  1. Preheat oven to 375”F. Have a baking sheet set up with the muffins cups on top.
  2. In a large bowl whisk together the flour, sugar, lemon zest and baking powder and set aside.
  3. In a separate bowl stir together the egg, ricotta cheese, milk, olive oil, 2 tablespoons of lemon juice and the vanilla seeds. Pour the wet ingredients over the dry and using a large spatula fold to combine until incorporated. It will be a thick batter.
  4. Using two teaspoons, divide the muffin batter between the 12 muffin paper cups filling them 3/4 of the way up.
  5. Bake them for 18-20 minutes in the preheated oven, until a toothpick inserted in the center comes out almost clean. Transfer them to a cooling rack and let them rest until cold.
  6. Meanwhile prepare the Lemon Glaze by whisking the powder sugar and lemon juice together until smooth. Spoon over the cooled muffins and sprinkle with the reserved lemon zest. Garnish each muffin with a tiny mint leaf or lemon balm if available.

Recipe adapted from