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.
Lemon, Poppy Seed, and Ricotta Muffins
Makes 10 to 12 muffins
- 1 cup (200 grams) granulated sugar*
- ¾ cup (180 grams) whole buttermilk, room temperature
- ⅔ cup (166 grams) whole-milk ricotta, room temperature
- ⅓ cup (75 grams) canola oil
- 2 large eggs (100 grams), room temperature
- 3 tablespoons (12 grams) packed lemon zest (about 3 to 4 medium lemons)
- 4 teaspoons (20 grams) fresh lemon juice
- ½ teaspoon (2 grams) vanilla extract
- 2¼ cups (281 grams) all-purpose flour
- 2 tablespoons (18 grams) poppy seeds
- 2 teaspoons (10 grams) baking powder
- 1½ teaspoons (4.5 grams) kosher salt
- ¼ teaspoon (1.25 grams) baking soda
- 2 tablespoons (28 grams) sparkling sugar
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Preheat oven to 375°F (190°C).
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In a medium bowl, whisk together granulated sugar, buttermilk, ricotta, oil, eggs, lemon zest and juice, and vanilla.
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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.)
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Spray 10 to 12 wells of a standard muffin pan with cooking spray; fill each until batter is about ¼ inch from top edge of well (about ⅓ cup [about 87 grams] each). Sprinkle with sparkling sugar.
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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.
