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| Ricotta Lemon Poppy Muffins |
A different twist on a classic muffin. The secret ingredient is ricotta cheese.
This cake-like muffin is super easy as it’s base is a cake mix! You can use yellow, white or lemon flavored cake mix. I used lemon, as I felt it would up the flavor. However, the other mixes will produce a fine muffin.
Recipe makes 12 Texas-style muffins or 24 regular size.
Ricotta Lemon Poppy Muffins
- 1 box lemon, yellow or white cake mix
- 1 pkg instant lemon-flavored instant pudding
- 4 eggs
- 1/3 cup oil
- 1/4 cup poppy seeds
- 1 cup ricotta cheese
- 2 tsp grated lemon zest
- granulated sugar for topping
Preheat oven to 350 degrees. Prepare muffin pans by either lining with papers or greasing/spraying with non-stick spray.
Add all ingredients, except the granulated sugar, in a large bowl. With electric mixer, beat for 2 minutes–I suggest a heavy-duty stand mixer as this batter is very dense.
Fill muffin cups 2/3 full. Sprinkle with granulated sugar. Bake at 350 for 20-25 min or until toothpick inserted in center comes out clean. Cool in pans for 5 min. Remove to rack to cool completely.
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| Ricotta Lemon Poppy Muffins |
