Lemon Poppy Seed Muffins with Ricotta

So I had some extra ricotta leftover and I thought: What can I pair with this to make something delicious?

I was also really in the mood for something slightly sweet but not overpowering

I looked up, saw some lemons and decided I wanted to create something with those two flavors (because I love the combination in my Italian Ricotta Cookies and Lemon Ricotta Pancakes).

So, these Lemon Poppy Seed Muffins with Ricotta were born.

They’re easy (we love a one bowl batter like this One Bowl Chocolate Chip Banana Bread!), quick and addicting.

Lemon Poppy Seed Muffin Ingredients

Here’s what you’ll need to make these. (Surprise: You probably have most of this already!)

Lemons: We’ll use both lemon zest and juice for this recipe.

Ricotta: Whole milk, of course.

Poppy seeds: Mainly for fun, tbh.

All purpose flour: For the batter.

Eggs: For richness.

Baking powder: So they rise beautifully.

Vanilla extract: For flavor.

Cinnamon: For warmth.

Honey: For sweetness.

Olive oil: Can sub coconut oil.

Salt: To bring it all together.

How to Make Lemon Poppy Seed Muffins

Step 1: Mix the dry ingredients.

First, preheat the oven to 350 degrees F and add some baking cups to a muffin tin. Then, whisk together the flour, salt, cinnamon and baking powder.

Step 2: Add the wet ingredients.

Now, add the ricotta, eggs, vanilla, honey, lemon juice, lemon zest poppy seeds and olive oil. Whisk until the batter comes together.

Step 3: Bake the muffins.

Now, add the batter to the muffin tins (I use an ice cream scoop for this) and bake in the preheated oven for ~20 minutes or until they’re just set. Remove, let sit in the baking tray for 5 minutes and then remove to a wire rack to cool slightly. Serve warm with butter — yum!