![\"Lemon,](\"https:\/\/bakefromscratch.com\/wp-content\/uploads\/2025\/02\/poppyseed12_0192-696x870.jpg\" "\\"poppyseed12_0192\\"\/")
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The traditional flavor combination gets an makeover with whole-milk ricotta, creating extra-tender muffins with classic charm. A neutral oil replaces butter, allowing the delicate citrus and poppy seed flavors to pop, and sparkling sugar provides irresistible crunch.<\/p>\n
Lemon, Poppy Seed, and Ricotta Muffins<\/h2>\n
Makes 10 to 12 muffins<\/span><\/p>\n Preheat oven to 375\u00b0F (190\u00b0C).<\/p>\n<\/li>\n In a medium bowl, whisk together granulated sugar, buttermilk, ricotta, oil, eggs, lemon zest and juice, and vanilla.<\/p>\n<\/li>\n In a large bowl, whisk together flour, poppy seeds, baking powder, salt, and baking soda. Fold in sugar mixture just until combined and no flour pockets remain. (Batter will still be lumpy; do not overmix.)<\/p>\n<\/li>\n Spray 10 to 12 wells of a standard muffin pan with cooking spray; fill each until batter is about \u00bc inch from top edge of well (about \u2153 cup [about 87 grams] each). Sprinkle with sparkling sugar.<\/p>\n<\/li>\n Bake until a wooden pick inserted in center comes out clean, 14 to 18 minutes. Let cool in pans for 5 minutes. Remove from pan, and serve warm, or let cool completely on a wire rack.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n
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