Go Back
+ servings
Print Recipe
0 from 0 votes

Meyer Lemon Ricotta Muffins with Rosemary Glaze

Servings: 12 muffins


Dry Mix:

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Wet Mix:

  • 1/2 cup 1 stick unsalted butter, room temperature
  • 1/2 cup light or dark brown sugar
  • 1/4 cup white granulated sugar
  • 1 tablespoon Meyer lemon zest from about 2 Meyer lemons, plus more for garnish
  • 1 cup whole fat ricotta cheese
  • 1/2 cup whole milk
  • 2 tablespoons olive oil
  • 1 large egg
  • 1 tablespoon fresh meyer lemon juice
  • 1 teaspoon vanilla extract


  • 1/4 cup whole milk
  • 1 sprig fresh rosemary
  • 1/2 cup powdered sugar


  • Preheat the oven to 350 degrees F. Grease a standard 12-cup muffin pan or line it with paper baking cups.
  • In a medium bowl, mix together the all-purpose flour, baking powder, baking soda and salt.
  • In a large bowl, add the butter, brown sugar, white sugar, and lemon zest. Using a stand-up mixer with the paddle attachment, cream the butter, sugars and zest together until light and fluffy, about 3 to 5 minutes. Add the ricotta, milk, olive oil, egg, lemon juice and vanilla; beat once more until thoroughly combined.
  • In two batches, add the dry ingredients, and mix until just combined, being sure not to over mix (this will result in tough muffins).
  • Divide the batter evenly among the muffin tins (filling them about 3/4 of the way full) and transfer to the oven to bake for 17-20 minutes, until the tops are lightly golden brown and when a skewer is inserted into the center it comes out clean. Transfer the muffins on a cooling rack. While the muffins are cooling, make the glaze.
  • To make the glaze, warm the 1/4 cup of milk, along with the rosemary, in a small saucepan. When it reaches a light simmer, remove from the heat and allow it to steep for 10 minutes. Remove the sprig of rosemary and pour the milk into the powdered sugar; whisk until smooth. Spoon about a teaspoon or two over each muffin and garnish with a bit of fresh meyer lemon zest.