RICOTTA LEMON POPPY SEED MUFFINS
SOFT, FLUFFY, & CITRUSY
skip to the recipe
It has a ton of lemony flavor
This recipe is one-bowl
The batter mixes up in minutes with just a whisk
the ingredient list
- baking powder
- poppy seeds
- whole milk
- neutral oil
- vanilla extract
- demerara sugar
In a small bowl, whisk together the flour, baking powder, salt, & poppy seeds.
In a medium bowl, whisk together the sugar, eggs, ricotta, milk, oil, & vanilla.
Whisk the dry ingredients into the wet ingredients in 2 batches. Mix just until you have a thick batter - don't over-mix!
The batter will be thick - a few lumps are ok.
Divide the batter between muffin liners and sprinkle with Demerara sugar.
Bake the muffins just until an inserted toothpick comes out with a few moist crumbs.
Cool & enjoy within 1-2 days.
You can also freeze them if you'd like to enjoy these ricotta lemon poppy seed muffins later!
WANT THE SECRET TO SUPER LEMONY MUFFINS?
Lemon sugar! You need just 2 ingredients to take these muffins from bland to super flavorful!
3 TIPS FOR BAKERY
1. Use large muffin liners.
2. Fill the liners all the way to the top!
3. Bake the muffins at 400°F for a few minutes and then at 350°F until they're done baking.
I'M SARA LYNN
Sunday Table is my little corner of the internet where I share about cozy recipes, entertaining for loved ones, greyhounds, & life in the mountains.
more cozy recipes