lemon ricotta muffins with lemon in background

Lemon Ricotta Muffins with a Lemon Thyme Butter Drizzle

  • Light and fluffy muffins that are both savory and a little bit sweet. Lemon ricotta muffins are so versatile, they can be a great breakfast, dinner side, or delicious dessert!

    I don’t know about you, but I always have leftover ricotta! It comes in a container way too big for what you need in one recipe and then you’re left with cheese you don’t know what to do with. Well, I’m here to help you use up that leftover ricotta with these Lemon Ricotta Muffins! 

    Lemon and ricotta is quite a pairing. Together they provide a sweet and savory combination that lends itself to a variety of ways to serve and consume this tasty muffin. In this post, I provide a recipe for a lemon thyme butter topping that is absolutely divine drizzled on top of these muffins. However, savory muffins spread with a little bit of fruit jam is always an excellent combination as well! Feel free to skip the lemon thyme butter, but you may regret it ;).

    What are some of the ways to serve these muffins? The first option is to serve as a breakfast treat. Make these muffins ahead of time and serve chilled with a bit of fruit jam in the morning. Second option, serve these muffins warm straight out of the oven drizzled with a bit of my lemon thyme butter. This goes so well with a chili/soup recipe or alongside your favorite chicken and veggie dinner! Third option is dessert! These muffins go a long way in the versatility category, so choose your option and enjoy!

    lemon ricotta muffins on a white plate

    Ingredients in these Lemon Ricotta Muffins

    Dry Ingredients: All purpose flour, baking soda, and salt. 

    Wet Ingredients: Granulated sugar, coconut oil, an egg, part-skim ricotta cheese, lemon zest, lemon juice, and vanilla extract.

    Lemon Thyme Butter Drizzle: A couple tablespoons of unsalted butter combined with 1 tablespoon of lemon juice and 1 teaspoon of dried thyme leaves for a perfect savory topping!

    bite out of the muffin

    Kitchen Tools Needed for this Recipe

    muffins in tin with one bitten

    How to Make the Lemon Ricotta Muffins

    Step One: Line a muffin tin with paper liners or grease with oil. Preheat the oven to 350° F.

    Step Two: In a medium-sized bowl, whisk together 2 cups of all purpose flour, 1 teaspoon of baking soda, and ¼ teaspoon of salt. 

    Step Three: In an electric mixer, set to low speed and beat together 1 cup of granulated sugar with ½ cup of solidified coconut oil. Beat in the tablespoon of lemon zest. Consistency should be a little bit crumbly at this point.

    Step Four: Continue on low speed, beat in the egg until light and fluffy. Continue beating in the rest of the wet ingredients: 1 cup ricotta cheese, 1 tablespoon lemon juice, and ½ teaspoon of vanilla extract. Consistency will be very fluffy when complete.

    Step Five: Slowly beat the dry ingredients in sections into the wet ingredients. Don’t dump all the dry into the wet at the same time. Do this in three parts until dry ingredients are fully combined with the wet. Should be a very doughy consistency, not liquidy. 

    Step Six: Scoop approximately ⅓ cup of the dough batter into the prepared muffin tins and bake in the oven for 25-28 minutes until the tops are just starting to get lightly browned.

    Step Seven: Prepare the lemon thyme butter drizzle. Microwave 3 tablespoons of butter with 1 tablespoon of lemon juice on high for 45 seconds. When completely melted, stir in the teaspoon of thyme. Set aside to drizzle on the muffins.

    Step Eight: Remove muffins from the oven and let cool in the tin for ~5 minutes before transferring to a cooling rack. 

    Step Nine: If serving warm, place your muffins on a plate and drizzle desired amount of lemon thyme butter on the tops. If serving cool, let muffins cool completely before storing in an airtight container. 

    Lemon Ricotta Muffins with a Lemon Thyme Butter Drizzle

    Prep time: 15 minutes |

    Cook time: 25 minutes |

    Total time: 40 minutes

    • Cuisine: American, Italian
    • Serves: 9


    • 2 cups, all purpose flour
    • 1 tsp, baking soda
    • ¼ tsp, salt
    • 1 cup, granulated sugar
    • ½ cup, coconut oil, solidified  
    • 1 tbsp, lemon zest
    • 1 egg
    • 1 cup, part-skim ricotta cheese
    • 1 tbsp, lemon juice
    • ½ tsp, vanilla extract

    Ingredients for Lemon Thyme Butter Topping

    • 3 tbsp, unsalted butter
    • 1 tbsp, lemon juice
    • 1 tsp, dried thyme 


    1. Line a muffin tin with paper liners or grease with oil. Preheat the oven to 350° F.
    2. In a medium-sized bowl, whisk together the flour, baking soda, and salt. 
    3. With an electric mixer on low speed, beat the sugar, coconut oil, and lemon zest in a large bowl.
    4. On low speed, beat in the egg. Beat in the ricotta cheese, lemon juice, and vanilla extract until combined and fluffy.
    5. Beat in the dry ingredients to the wet ingredients until fully combined.
    6. Scoop approx. ⅓ cup of muffin batter into the prepared muffin tin. 
    7. Bake in the oven for 25-28 minutes until muffins are lightly browned on the top.
    8. Prepare the lemon thyme butter topping. Melt butter with the lemon juice in the microwave for 45 seconds. Stir in the thyme. Set aside to drizzle on your muffins.
    9. Remove muffins from the oven and let cool in the tin for a ~5 minutes before transferring to a wire cooling rack.
    10. Serve and enjoy warm or cold!
    1. Make sure your coconut oil is solidified so it can beat well with the sugar. To keep it solidified, store it in a cool dark place before use.
    2. Muffins will keep for 3 days in an airtight container stored at room temperature.
    3. If you’d like to keep muffins for longer than 3 days, wrap them individually in plastic wrap or in ziplock bags and store in the freezer for up to 3 months. 
    4. Store leftover lemon thyme butter in the fridge in an airtight container. It will re-harden so you will have to re-melt it in the microwave. 

    Nutrition Facts

    Serving Size 1 muffin

    Serves 9

    Amount Per Serving
    Calories 340
    Total Fat 15.1g
      Saturated Fat 11.5g
      Trans Fat 0g
    Cholesterol 29.2mg
    Sodium 197.5mg
    Total Carbohydrate 44.1g
      Dietary Fiber 0.9g
      Sugars 22.5g
    Protein 6.5g


    Find on MyFitnessPal as: TWW - Lemon Ricotta Muffins

    Author: Christine


    Cuisine: American, Italian

    Keywords: Muffins, Comfort Food, Simple Recipe

    Ratings and reviews(7)
    Jimmy Clare 1 week, 1 day ago

    looks amazing and I want to try it

    Kaybee Lives
    1 week, 1 day ago

    These look amazing! I love the lemon thyme combo that gives such a unique flavor and they are not too sweet! Thanks for sharing this creative recipe with us!

    Lyssa 1 week, 1 day ago

    Oh yum! My mouth is watering just reading this recipe. Tyme butter drizzle?? Yes, please!

    Leslie 1 week, 1 day ago

    You're right...I always seem to end up with a bit of leftover ricotta! This looks like the perfect way to use that little bit up in a way that the kids enjoy too. Thanks so much for the great recipe!

    Grace 1 week, 1 day ago

    So delicious! I can’t wait to try it!

    1 week, 1 day ago

    This muffins looks so good and the lemon flavor

    Jalen 1 week, 1 day ago

    Nice post I would love to try them.

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