1/4
Ricotta Lemon Poppy Seed Muffins
- Preheat oven to 400°F. Line every other cavity of a muffin tin with jumbo muffin liners.**
- In a large bowl, combine the lemon zest and sugar. Using your fingers, rub the lemon zest into the sugar until the mixture is pale yellow, very fragrant, and starting to clump together a bit. This should only take about 30-60 seconds. Let it sit for a couple of minutes.
- In a small bowl, whisk together the flour, baking powder, salt, and poppy seeds until combined. Set aside.
- Add the eggs, ricotta, whole milk, oil, and vanilla extract to the lemon sugar. Whisk until smooth.
- Add half of the flour to the wet ingredients. Stir with a whisk or rubber spatula, just until you have a couple streaks of flour left. Then, add the rest of the flour mixture and stir just until combined. The batter will be thick. A few lumps are ok!
- Divide the batter evenly between the 8 muffin liners. Make sure to fill the liners to the very top with batter. Sprinkle each muffin generously with Demerara sugar.
- Bake the muffins at 400°F for 5-6 minutes until the muffins have a good rise on them. Without opening the oven, reduce the heat to 350°F. Bake the muffins for 12-15 more minutes, turning the pan halfway through, until an inserted toothpick has just a few moist crumbs on it.
- Remove the muffins from the oven and allow them to set in the pan for about 5 minutes. Then, transfer the muffins to a rack to cool completely. Enjoy fresh with hot coffee or tea!
2.22 g
Carbs
2.42 g
Fat
1.7 g
Protein
37.49 kcal
Calories
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
- This is a high-altitude recipe at 5,000ft. If you live at sea-level, you can try increasing the baking powder to 1 Tablespoon. The muffins also may take 1-2 minutes longer to bake. I have not yet tested this recipe at sea-level yet but in my experience, doubling the leavening agents usually works.
- If you do not have tall bakery-style muffin liners, you can use regular muffin liners. You will end up with 12-16 muffins instead of 8. Reduce the cook time by a couple of minutes to prevent over-baking.
Intelligent Tags
Breakfast
American
Medium Recipe
Soy Free
Nut Free
Low Sugar
Dairy FreeRecommended Recipe Products
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Diet at a Glance
Low Sugar
Low-Cholesterol
Vegetarian
Vegan
Low Fat
Low Carb
High Protein
Keto Friendly
Smart Nutrition
Nutrition Per Serving
Calories
37 kcal(2%)
Total Fat
2 g(4%)
Saturated
1 g(5%)
Unsaturated
0 g(100%)
Cholesterol
5 mg(2%)
Total Carbs
2 g(1%)
Fiber
0 g(1%)
Sugars
1 g(3%)
Proteins
2 g(3%)
Sodium
37 mg(2%)
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Allergen Analysis
Soy Free
Nut Free
Gluten Free
Grain Free
Dairy Free
2 Allergens Identified
Glycemic Analysis
Glycemic Index 3.74 Moderate
Glycemic Load 0.08 Low
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