Ricotta Lemon Poppy Muffins Recipes

LEMON POPPY SEED MUFFINS

Steps:

• Preheat your oven to 350 degrees Fahrenheit and prepare muffin tins with 18 paper liners (this recipe makes about 18 to 20 muffins).
• Add the all purpose flour to a large bowl and whisk together with the sugar, baking soda, salt and poppy seeds.
• In a large liquid measuring cup, measure the milk and the oil.
• Add the sour cream and eggs, along with the lemon zest and juice, and whisk all the wet ingredients together well.
• Add the wet ingredients to the dry ingredients and mix with a wooden spoon or spatula just until combined and no streaks of flour remain.
• Divide the batter between the 18 or 20 prepared muffin cups, filling them about 2/3 full with the batter.
• Bake at 350 degrees Fahrenheit for about 20-24 minutes or until the muffins are a light golden brown and a toothpick inserted into the middle of one of the muffins comes out clean.
• Let the muffins cool in their tins until almost completely cooled.
• Whisk together the powdered sugar and lemon juice (add a few more drops of lemon juice, if necessary) to form a glaze.
• Brush the glaze onto the tops of the muffins and let the glaze set fora few minutes before serving.

EASY LEMON POPPY SEED MUFFINS

Steps:

• Preheat oven to 350*.
• Prepare muffin tins: grease or paper line one 12-cup and one 6-cup tin.
• Combine cake mix, pudding mix, eggs, ricotta, oil, poppy seeds and lemon zest in a large mixing bowl.
• Beat on medium speed with electric mixer for 2 minutes.
• Spoon batter into prepared muffin tins.
• Bake for 20 to 25 minutes or until tops spring back when touched lightly.
• Sprinkle tops with sugar, if desired.
• Note: For a variation, you may omit the poppy seeds, and substitute with 1 cup chopped almonds. You may also use an equal amount of yogurt as a substitute for the ricotta cheese.