Lemon Almond Ricotta Muffins Recipe

Lemon Almond Ricotta Muffins Recipe tastes bright, nutty, and super moist with crisp sugared tops. It suits brunch hosts, bake-sale heroes, and lemon lovers, and you can make a batch in about 35 minutes. I zest extra lemons because my partner always steals the first muffin while they’re still warm.

Why You Should Try This Lemon Almond Ricotta Muffins Recipe

This Lemon Almond Ricotta Muffins Recipe gives bakery-style muffins with plush centers, toasted almond aroma, and sunny citrus in every bite. Ricotta keeps the crumb tender, while almond flour and sliced almonds add texture and flavor. I rub lemon zest into sugar to draw out the oils for maximum fragrance.

Bright citrus, tender crumb, and a whisper of almond made these muffins the hit of our brunch ★★★★★

Ingredients You’ll Need

• All-purpose flour, 1 cup plus 2 tablespoons (120 g; King Arthur or Gold Medal work great)
• Finely ground almond flour, 3/4 cup (70 g; Costco/Kirkland or Bob’s Red Mill)
• Granulated sugar, 3/4 cup (150 g; use superfine if you have it)
• Baking powder, 2 teaspoons
• Kosher salt, 1/2 teaspoon
• Lemons, 2 large, zested and juiced (you need 1 tablespoon zest and 2 tablespoons juice; fresh zest carries the flavor)
• Unsalted butter, 6 tablespoons, melted and slightly cooled (swap neutral oil for a softer crumb)
• Whole milk ricotta, 1 cup (part-skim works, but whole milk gives richer texture; Galbani or BelGioioso stay smooth)
• Large eggs, 2, at room temp
• Vanilla extract, 1 teaspoon
• Almond extract, 1/2 teaspoon (boost to 3/4 teaspoon if you use bottled lemon juice)
• Whole milk, 1/4 cup (swap buttermilk for a tangier bite)
• Sliced almonds, 1/2 cup, for topping
• Turbinado sugar, 2 tablespoons, for crunchy lids

Pantry shortcuts and subs:

• Use bottled lemon juice only if you must, but keep the fresh zest.
• Melt butter in the microwave to save time, then cool it so it does not scramble eggs.
• Gluten-free option: swap a cup-for-cup GF blend for the all-purpose flour.

Equipment:

• 12-cup muffin pan
• Paper liners or nonstick spray
• Mixing bowls, whisk, rubber spatula
• Microplane for zesting
• Kitchen scale, optional but accurate
• Cooling rack

How to Make Lemon Almond Ricotta Muffins Recipe

Prep the pan and heat the oven

• Heat the oven to 375°F.
• Line a 12-cup muffin pan or grease it well.
• Stir the melted butter so it cools slightly.

Mix the dry ingredients

• Whisk all-purpose flour, almond flour, baking powder, and salt in a medium bowl.
• Break up any almond flour clumps so the batter mixes evenly.

Rub zest into sugar

• Add lemon zest to the sugar in a large bowl.
• Use your fingers to rub them together until the sugar feels damp and smells citrusy. This step pulls out the lemon oils and boosts flavor.

Add the wet ingredients

• Whisk in eggs until the mixture looks pale and thick, about 30 seconds.
• Whisk in ricotta, vanilla, almond extract, lemon juice, milk, and melted butter until smooth.

Combine wet and dry

• Add the dry mixture to the wet bowl.
• Fold with a spatula until no dry streaks remain. The batter should look thick and scoopable.

Fill, top, and bake

• Divide batter among the muffin cups, filling each about 3/4 full.
• Sprinkle tops with sliced almonds and turbinado sugar.
• Bake 18 to 21 minutes, until the tops look golden and a tester comes out with a few moist crumbs.

Cool and serve

• Let muffins cool in the pan 5 minutes.
• Move them to a rack and cool 10 more minutes, then serve warm or at room temp.

Tips & Tricks

• Use room temp eggs and ricotta so the batter mixes smoothly.
• Weigh ingredients for consistent crumb and even rise.
• Rub zest into sugar to intensify lemon flavor without extra juice.
• Swap half the butter for oil if you want a softer, springier crumb.
• Keep an eye at minute 17 and rotate the pan for even browning.
• For taller domes, rest the filled pan 10 minutes before baking.
• Stir in 1/2 cup blueberries or raspberries for a fruity twist, then add 2 extra minutes of bake time.
• Toast sliced almonds on top by broiling 30 seconds at the end, and watch closely.

What to Serve with Lemon Almond Ricotta Muffins Recipe

Serve these lemon muffins warm with honey butter, lemon curd, or a smear of mascarpone. Pair them with hot coffee, iced latte, or a pot of Earl Grey. Add fresh berries and a bowl of yogurt for a simple brunch plate. If you go savory, plate them with soft-scrambled eggs and crispy bacon to balance the sweetness.

Make-Ahead and Storage

• Store muffins in an airtight container at room temp for 2 days, or in the fridge up to 5 days. The sugar tops stay crisp at room temp, so leave the lid slightly ajar on day one if your kitchen runs humid.
• Freeze cooled muffins for up to 2 months. Wrap each in plastic, then stash in a zip-top bag to prevent freezer taste.
• Reheat at 300°F for 8 to 10 minutes from room temp, or 15 minutes from frozen. You can also microwave for 15 to 20 seconds, then pop in a hot toaster oven 1 to 2 minutes to refresh the edges.

Ally Sanders

Lemon Almond Ricotta Muffins Recipe

Lemon Almond Ricotta Muffins taste bright, nutty, and super moist with crisp sugared tops, perfect for brunch, bake sales, or any lemon lover.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 12

Course: Breakfast

Ingredients

  

• 1 cup all-purpose flour
• 2 tablespoons all-purpose flour
• 3/4 cup finely ground almond flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 large lemons, zested and juiced (about 1 tablespoon zest and 2 tablespoons juice)
• 6 tablespoons unsalted butter, melted and slightly cooled
• 1 cup whole milk ricotta cheese
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/4 cup whole milk
• 1/2 cup sliced almonds, for topping
• 2 tablespoons turbinado sugar, for topping

Instructions

 

1. Heat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease it well. Stir the melted butter so it cools slightly.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and kosher salt, breaking up any almond flour clumps.
3. In a large bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until it feels damp and smells very citrusy.
4. Whisk the eggs into the lemon sugar until the mixture looks pale and thick, about 30 seconds. Whisk in the ricotta, vanilla extract, almond extract, lemon juice, milk, and melted butter until smooth.
5. Add the dry ingredients to the wet mixture and fold gently with a spatula just until no dry streaks remain. The batter will be thick and scoopable.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the tops with sliced almonds and turbinado sugar.
7. Bake for 18 to 21 minutes, until the muffins are golden on top and a tester inserted into the center comes out with a few moist crumbs attached.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack and cool for about 10 minutes more. Serve warm or at room temperature.

Notes

Nutrition Information
Approximate per 1 muffin (1/12 of recipe): 230 calories; fat 13 g; saturated fat 5 g; carbohydrates 22 g; fiber 1 g; sugars 12 g; protein 6 g; sodium 190 mg. Values will vary based on exact ingredients, brands, and portion size.