Lemon Ricotta Muffins with a Lemon Thyme Butter Drizzle

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1. the_wellness_walnut January 12, 2022

   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!

   [https://thewellnesswalnut.com/post/lemon-ricotta-muffins-with-a-lemon-thyme-butter-drizzle/](https://thewellnesswalnut.com/post/lemon-ricotta-muffins-with-a-lemon-thyme-butter-drizzle/)

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   **Ingredients for the Muffins:**

   * 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

   **Directions:**

   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!

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