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Tender Lemon Ricotta Zucchini Muffins with Streusel Topping

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These tender lemon ricotta zucchini muffins feature a moist, cloud-like crumb balanced with fresh lemon zest and juice, topped with a crunchy buttery streusel. Perfect for breakfast or snacks, they combine simple ingredients for a delightful treat.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 cup (245 g) whole milk ricotta cheese, drained if watery
  • ⅓ cup (80 ml) vegetable oil
  • 1 teaspoon vanilla extract
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1½ cups grated zucchini (about 1 medium), packed and squeezed dry
  • For the streusel topping:
  • ½ cup (60 g) all-purpose flour
  • ¼ cup (50 g) light brown sugar
  • 3 tablespoons (43 g) cold unsalted butter, cut into small cubes
  • ½ teaspoon ground cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin or line with paper liners.
  2. Grate about 1½ cups of zucchini using the large holes of a box grater. Place shredded zucchini in a clean kitchen towel or paper towels and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ¾ cup granulated sugar.
  4. In a separate bowl, beat 2 large eggs until smooth. Add 1 cup ricotta cheese, ⅓ cup vegetable oil, 1 teaspoon vanilla extract, zest of 2 lemons, and 2 tablespoons fresh lemon juice. Whisk until creamy and well combined.
  5. Gently stir the grated zucchini into the ricotta lemon mixture until evenly distributed.
  6. Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until just combined. Do not overmix.
  7. Prepare the streusel topping by combining ½ cup flour, ¼ cup light brown sugar, and ½ teaspoon ground cinnamon in a small bowl. Cut in 3 tablespoons cold unsalted butter using fingers or a pastry cutter until coarse crumbs form.
  8. Spoon the batter evenly into the muffin tin, filling each cup about two-thirds full. Generously sprinkle the streusel topping over each muffin.
  9. Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
  10. Let the muffins cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.

Notes

Drain ricotta if watery to avoid runny batter. Squeeze zucchini well to prevent soggy muffins. Use fresh lemon zest and juice for best flavor. Keep butter cold for streusel topping to maintain crunch. Do not overmix batter to keep muffins tender. Let muffins cool on wire rack to set crumb and crisp streusel.

Nutrition

Keywords: lemon ricotta zucchini muffins, streusel topping, zucchini muffins, lemon muffins, moist muffins, easy muffins, breakfast muffins, snack muffins

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