Lemon Ricotta Muffins with Lemon Glaze
Easter weekend is typically full of family and food, but this year everyone is so very far away. To brighten my weekend, I turned to an unused pile of lemons sitting in my fruit basket and made a large batch of lemon muffins to take in to work tomorrow morning. I am headed to a dear friend’s wedding next weekend, followed by Belize and a bachelorette later in April, and these are certainly not on the approved beach/bachelorette/wedding diet. Whoops. It’s hard to stay motivated in grey Ohio where it is still very much sweater weather.
I made these muffins without added mix-ins, but they would be delicious with 2 cups of berries mixed in! You would likely get a few extra muffins but the baking time should be the same if you choose to add berries. If you do not have heavy cream on hand, do NOT go out and buy it just for this glaze. Whatever milk you have on hand will do. With regards to the ricotta, whole milk ricotta is generally more rich and flavorful than part-skim and is easier to spread on crostini. In many instances, I would not recommend the substitution but I’m not sure how much of a difference it would make to substitute part-skim in this recipe. If you try it, let me know! Cornmeal gives these a grainier texture, but they are still light, sunny, and delish!
Happy Easter, and may there be no mystery eggs left to be found by the dog in August.
- 3/4 cup + 1 tbsp unsalted butter (room temperature)
- 3/4 cup + 3 tbsp granulated sugar
- 1 1/2 tsp kosher salt
- Zest of 4 lemons
- 2 tbsp lemon juice
- 2 eggs
- 4 1/2 tbsp vegetable oil
- 3 tbsp Vermont maple syrup
- 1 tbsp vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 cup cornmeal
- 2 1/4 tsp baking powder
- 3/4 tsp baking soda
- 1 3/4 cup whole-milk ricotta
- 1 1/2 cup powdered sugar
- 2 tbsp + 1 tsp fresh lemon juice
- 1 tsp heavy cream
- Preheat oven to 350 degrees. Line two 12-cup muffin tins with 20 paper liners.
- In a large bowl, cream the butter, sugar, salt, and lemon zest on medium-speed for 2-3 minutes, until butter is fluffy. Incorporate eggs, one at a time, beating after each addition. Scrape down the sides of the bowl periodically if needed.
- Slowly add the vegetable oil, maple syrup, lemon juice, and vanilla. Mix until well incorporated, scraping down sides again. Add the ricotta and mix until incorporated.
- In a separate bowl, whisk together flour, cornmeal, baking powder, and baking soda. Mix into wet ingredients until just incorporated, do not over-mix!
- Fill muffin cups 3/4 full. Bake for 20-22 minutes, until muffins just barely spring back to touch.
- When muffins come out of the oven, make the glaze. Sift powdered sugar into a mixing bowl and add lemon juice. Whisk until free of lumps. Add the cream, and whisk until incorporated. Add slightly more powdered sugar or liquid to your desired consistency.
- Spread glaze on each muffin while still warm. Garnish with lemon if desired.