Lemon Cornmeal Muffins

Lemon Cornmeal Muffins

Continuing with my success from the lemon snowflakes, I decided to try some muffins from a new cookbook, called Huckleberry. What a fun name. The ingredients were a little different so I thought I would give them a try when Taylor wanted to take a breakfast treat to some friends that were working the day after Christmas.lemon muffins

I’ve never added ricotta cheese to a muffin, but it makes these so moist, almost like cheesecake. The lemon flavor was even better the second day as the lemon juice from the glaze soaked in. I will be trying more recipes from this cookbook as these were amazing.



Lemon Cornmeal Muffins

  • Author: Huckelberry
  • Category: Breakfast


  • ¾ cup butter
  • 1 tablespoon butter
  • ¾ cup sugar
  • 3 tablespoons sugar
  • 1 ½ teaspoons salt
  • 4 lemons lemon zest
  • 2 tablespoons lemon juice
  • 2 eggs
  • ¼ cup canola oil
  • 3 tablespoons maple syrup
  • 1 tablespoon vanilla
  • 1 ¾ cups flour
  • ¾ cup cornmeal
  • 2 ¼ teaspoons baking powder
  • ¾ teaspoon soda
  • 1 ¾ cups ricottta cheese
  • 1 cup powdered ginger
  • 2 ½ tablespoons lemon juice
  • 1 teaspoon cream


  1. Preheat oven to 350º and place paper liners in 18 muffin tins.
  2. In an electric mixer, cream the butter, sugar, salt and zest on medium speed for 1-2 minutes until light and fluffy. Add eegs one at a time, beating well after each.
  3. In a measuring cup combine canola oil, maple syrup, lemon juice and vanilla and slowly add to butter mixture.
  4. In a separate bowl, whisk together flour, cornmeal, baking powder, baking soda. Add ricotta and mix into butter mixture, just until incorporated. Don’t overmix.
  5. Using an ice cream scoop fill muffin cups until almost full. Bake for 15-18 minutes until the muffins just barely spring back to the touch. Remove from oven and prepare glaze.
  6. Glaze: Sift powdered sugar into a small bowl. Add lemon juice and cream and whisk until smooth. Using a knife, spread on warm muffins.
  7. Huckelberry


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