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Light and Fluffy Lemon Ricotta Zucchini Muffins

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These light and fluffy lemon ricotta zucchini muffins are moist, tender, and bursting with bright citrus flavor. Perfect for a quick snack or breakfast, they balance the creaminess of ricotta with fresh zucchini and lemon zest.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • 1 cup (250g) ricotta cheese, whole milk
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • Zest of 2 medium lemons
  • 2 tablespoons fresh lemon juice
  • 1½ cups (about 1 medium) zucchini, finely grated and squeezed to remove excess moisture
  • Optional: ½ cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease it well.
  2. Grate the zucchini using a box grater. Place grated zucchini in a clean kitchen towel and squeeze gently to remove excess moisture.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a medium bowl, whisk together the sugar, ricotta cheese, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice until smooth and creamy.
  5. Gently fold the grated zucchini into the wet mixture until evenly distributed.
  6. Pour the wet ingredients into the dry ingredients bowl and fold gently with a rubber spatula until just combined. Do not overmix.
  7. If using, fold in the chopped walnuts or pecans.
  8. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
  9. Bake for 22–26 minutes until muffins are golden on top and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature eggs and ricotta for best texture. Squeeze out excess moisture from zucchini to avoid soggy muffins. Do not overmix batter to keep muffins light and fluffy. Fresh lemon zest is key for bright flavor. Baking times may vary by oven; check muffins after 20 minutes. Optional nuts add crunch but can be omitted for nut-free version.

Nutrition

Keywords: lemon ricotta zucchini muffins, light muffins, fluffy muffins, zucchini muffins, lemon muffins, ricotta cheese muffins, healthy muffins, easy muffins

Find it online: https://oracooks.com/light-and-fluffy-lemon-ricotta-zucchini-muffins-easy-homemade-recipe-for-moist-muffins/