This is such a fun spin on a classic muffin flavor. I had a sweet pastry when I was visiting Italy recently that had a lemon and ricotta combination and it was so divine. I immediately wanted to use the combination for something at home! From that, these lemon poppyseed muffins with honey ricotta frosting were born!
These would be such a great thing to have at a baby shower (you could use a little food coloring to dye the ricotta frosting pink or blue!), a holiday morning brunch, or a spring time gal’s gathering. The opportunities with these muffins are endless.
These are the perfect combination of citrusy freshness, savory frosting, and sweet muffins. Like most baking recipes, you’ll start by mixing your dry ingredients in one bowl, and then your sugars and wet ingredients in the other before combining them to make the batter. Your batter will be on the thicker side for these muffins and will bake best if the batter is refrigerated for 20-30 minutes before baking.
If you’re serving these muffins at a brunch party or a gathering where a majority will be eaten at that time, go ahead and frost all of them. If you’re only planning on eating a few of them, or one at a time, keep your frosting in a Tupperware in the fridge and frost before eating your muffin! Drizzle with a bit more honey and zest with lemon and it should taste delicious! Your muffins can be stored in an airtight container at room temperature for up to 3 days.
This is a fairly easy recipe that tastes gourmet. With a couple simple up-leveled additions, a go-to recipe as quickly become something that tastes like it took hours.
As always, let me know if you make these! Enjoy!