Lemon Ricotta Muffins (Eggless)
These Eggless Lemon Ricotta Muffins are soft, moist, and rich with a creamy texture from ricotta cheese and a bright citrus flavor from fresh lemon zest. Made without eggs and without a mixer, this easy muffin recipe is perfect for breakfast, brunch, or a quick snack. The bakery-style domed tops and tender crumb make them absolutely irresistible!
Servings: 10 Muffins
Ingredients
- 2 cups (240g) all-purpose flour
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- Zest of one lemon
- ¾ cup (180g) ricotta cheese
- ½ cup (120g) sour cream
- 7 tablespoon (98g) unsalted butter, melted
- ¼ cup (60ml) milk
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 425°F (220°C). Line the 12-cup muffin pan with paper liners.
- In a medium bowl, whisk flour, baking powder, baking soda, and salt together until well combined.
- Place the sugar and lemon zest in a bowl. Rub the two between your hands, working the zest into the sugar until fragrant.
- Remove two tablespoons of lemon sugar and set aside for the muffin topping.
- In a large mixing bowl, combine ricotta cheese, sour cream, melted butter, milk, and vanilla. Whisk well until everything is well combined and smooth.
- Add lemon sugar and mix until well incorporated.
- Fold the dry ingredients into the wet ingredients, then gently mix until everything is well combined. Do not overmix; the batter will be thick.
- Divide the batter evenly between the muffin tins. Fill each muffin tin all the way up to the top. Sprinkle the reserved lemon sugar over each muffin.
- Bake the muffins for 5 minutes at 425°F (220°C), and then, keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C).
- Continue baking for 14-16 minutes or until the cake tester inserted in the center comes out clean.
- However, every oven is different, so once you reduce the temperature, keep an eye on the oven after 12 minutes of baking.
- Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them onto the cooling rack and let them cool completely.
Storing Suggestions
- Store these Eggless Lemon Ricotta Muffins in an airtight container:Room temperature for up to 3-4 days.Refrigerate for up to 1 week.
Notes
- Measure Ingredients Accurately: Precise measurement is key in baking. Too much flour can make muffins dense. Use a kitchen scale or spoon-and-level method.
- Use Full-Fat Ricotta Cheese: Ricotta is the star ingredient in this recipe. Full-fat ricotta gives the muffins their creamy, moist, and rich texture. Low-fat versions can make muffins slightly dry.
- Do Not Overmix the Batter: Overmixing develops gluten, resulting in dense muffins. Mix until just combined; even a few lumps are perfectly fine.
- Room Temperature Ingredients: Bring ricotta, sour cream, and milk to room temperature. This helps create a smooth batter and even baking.
- High Temperature Star for Tall Muffins: Starting at a higher temperature helps the muffins rise quickly and form beautiful domed tops, just like bakery-style muffins.
- Fill Muffin Cups Fully: For a classic bakery look, fill the batter all the way to the top of the muffin liners.
Nutrition (Approximate Values)
Calories : 294kcalCarbohydrates : 40gProtein : 5gFat : 13gSaturated Fat : 8gPolyunsaturated Fat : 1gMonounsaturated Fat : 3gTrans Fat : 0.3gCholesterol : 38mgSodium : 252mgPotassium : 71mgFiber : 1gSugar : 21gVitamin A : 406IUVitamin C : 0.1mgCalcium : 110mgIron : 1mg
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