These Lemon Ricotta Muffins with Vanilla Crumble are good. Really good. As someone who tends to prefer lemon in savory applications, there’s only a few lemon desserts I really like, one of them being a lemon cake from a local Italian restaurant. That was the flavor I tried to replicate when creating these muffins. Tender, moist, and fluffy, with enough citrusy flavor to highlight the lemon but not so much that it tastes fake. I think I struck the perfect balance here. The ricotta keeps these muffins from drying out and adds a bakery-like richness. And that vanilla crumble on top adds just a little crunch and extra sweetness – definitely don’t skip it. They’re the perfect snack on a spring afternoon, as part of a Mother’s Day brunch, or anytime!
Because the ricotta makes these muffins so fool-proof, they’re really simple to put together. Simply mix the dry and wet ingredients until just combined, bake and you’re done!
The vanilla crumble topping also comes together in just seconds. It’s a small step but it really adds to the bakery-like muffin experience.
Looking for other lemon recipes? Try these:
Lemon-Basil Zucchini Pasta Salad
I used these pretty paper liners that were fairly thick, but any cupcake cups will do. You can even skip the liners and just spray your muffin pan with non-stick cooking spray if you’d like.
These muffins were delicious fresh out of the oven, still warm. However, unlike some muffins, they stayed moist and flavorful long after. The extra moisture and richness of the ricotta really help these muffins taste fresh long after they are baked.
I hope you love these Lemon Ricotta Muffins with Vanilla Crumble as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics or use #fortheperfectbite on Instagram.
Lemon Ricotta Muffins with Vanilla Crumble
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup sugar
- 1 stick salted butter, softened
- 1 cup whole-milk ricotta
- 1 large egg
- 4 tsp lemon zest (from about 4 lemons)
- 2 tbsp lemon juice
- ½ cup milk
Vanilla Crumble
- ⅓ cup sugar
- 2 tbsp salted butter, melted
- 1 tbsp flour
- 1 tsp vanilla bean paste or extract
Instructions
- Preheat the oven to 350°F.
- Sift together the flour, baking soda, baking powder, and salt.
- In a separate bowl, using a hand mixer or stand mixer, whip together the butter, sugar, lemon zest, and ricotta until well combined.
- Mix the egg, lemon juice and milk into the ricotta mixture.
- Fold in the flour mixture, ½ cup at a time until just combined.
- Spray a muffin pan with non-stick spray or line with paper liners.Evenly scoop the batter into the muffin pan, dividing it equally amongst the cups.
- Make the Vanilla Crumble:Mix together the sugar, melted butter, flour, and vanilla. It should form a thick paste. Sprinkle this crumble over the tops of each unbaked muffin, dividing evenly amongst the 12 muffins.
- Bake the muffins, about 18 minutes or until a toothpick inserted into the center comes out clean.
- Serve and enjoy.
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