Ricotta Lemon Poppy Muffins

Ricotta Lemon Poppy Muffins Recipe

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Judith Hannemann


Absolutely scrumptious and unbelievably easy, cake-like muffins. These disappear quickly. I used the larger Texas-style muffin pans, but you can use regular if that is all you have.


★★★★★ 2 votes



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1 box
yellow, white or lemon cake mix
4 large
1 c
ricotta cheese
2 tsp
lemon zest, grated
1/3 c
1 pkg
instant lemon pudding mix
1/4 c
poppy seeds


1/4 c
granulated sugar

How to Make Ricotta Lemon Poppy Muffins


  • 1Preheat oven to 350 degrees. Prepare muffin tins by either lining with papers or greasing/spraying with non-stick spray. I used large "Texas" style muffin pans. However, you may use regular if you wish.
  • 2Combine all ingredients, except granulated sugar, in a large bowl. Beat with electric mixer for 2 min. Batter is very dense. I suggest using a good stand mixer instead of a hand mixer for this.
  • 3Fill prepared pans 2/3 full. Sprinkle tops with granulated sugar, if desired. Bake at 350 for 20-25 min, or until toothpick inserted in center comes out clean. Cool in pan 5 minutes, then remove to a rack to cool completely. Makes 12 Texas muffins or 24 regular sized muffins.

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About Ricotta Lemon Poppy Muffins

Course/Dish: Cakes

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