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Sweet and simple Glazed Lemon Ricotta Poppy Seed Cakes. These go far beyond any coffee shop, these mini cakes melt in your mouth. Soft and fluffy lemon crumb cake made with whole wheat flour, creamy rich ricotta cheese, and swirled with poppy seeds. Each little cake is made even more special with a brown butter glaze. These lemon poppy seed muffins are the perfect winter treat to bake.
Happy Friday!! After many, many requests, I finally made lemon poppy seed muffin/mini cakes! I baked mini loaves and muffins and they turned out perfect! I love them so much! I’ve been working on this recipe all month long. They started out as a way more complicated muffin/cake that I just did not love. They were too dense and the flavor just was not there. I spent days working on the recipe only to decide I didn’t want to share it.
I ended up forgetting about those particular muffins and figured it just wasn’t the time. Maybe I’d revisit the idea another time. If I was going to share a lemon poppy seed muffin, I really wanted them to melt in your mouth, and be roll-your-eyes-back delicious.
A real winter treat, if you will!
I set the idea aside and moved on. Then, just this week, I made these muffins. It was a last-minute decision (which I’m becoming a real pro at) and one I do not regret. I love these cute little muffin cakes. I promise you, they’re so much better than any bakery muffin.
And healthier too! So we love that.
The details
What was wrong with my original attempt at these muffins was that I was making the recipe far too complicated. For this attempt, I simplified. I used basic everyday ingredients and the result was just what I wanted.
For the batter, paired the light lemon flavors with rich ricotta cheese. This is one of my favorite winter flavor combinations.
Like my favorite banana bread, this is completely no fuss and uses just one bowl. Start with the dry. I use whole wheat flour for added flavor, you could also use all-purpose flour too. But I prefer using whole wheat flour. Then add baking powder and salt.
Next, the wet ingredients, fresh whole milk ricotta cheese, maple to sweeten, avocado oil (or try melted coconut oil, but I like avocado oil for this recipe), eggs, vanilla, fresh lemon zest, and poppy seeds. I use double the lemon that most recipes call for, but it’s balanced with the ricotta.
Whisk everything to combine and then the batter is complete. You can bake the recipe into 12 muffins or 3 mini loaves. I have a couple of mini loaf pans that I’ve never used, so I thought it would be fun to finally put them to use.
Either muffins or mini loaves are wonderful.
For the glaze, I love a brown butter glaze. Keep it light and not too sweet.
When the muffins/mini cakes come out of the oven, enjoy them warm with the glaze spooned over each.
Delectable!
Hopefully, these homemade treats will make up for all the processed ones we enjoyed in our younger years. I can whole heartily say that these are so much better than anything packaged.
Looking for other yummy bakery items?? Here are my favorites:
Baked Chocolate Fudge Glazed Doughnuts
Better Than The Bakery Chocolate Chip Espresso Yogurt Cake
Blender Chocolate Chip Peanut Butter Banana Muffins
Maple Banana Bread with Cinnamon Spice Butter
Easy Chocolate Cinnamon Crunch Knots
Lastly, if you make these Lemon Ricotta Poppy Seed Mini Cakes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Glazed Lemon Ricotta Poppyseed Cakes
Servings: 12 muffins or 4 loaves
Calories Per Serving: 280 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 cup whole milk ricotta cheese
- 1/2 cup maple syrup
- 1/2 cup avocado oil (or use melted coconut oil)
- 3 eggs
- 1 tablespoon vanilla extract
- 1 tablespoon lemon zest + 2 tablespoons lemon juice
- 3 tablespoons poppy seeds
- 2 tablespoons butter
- 1/4 cup honey
Instructions
- 1. Preheat the oven to 350° F. Line 10-12 muffin tins with paper liners.2. In a bowl, whisk together the flour, baking powder, and salt. Add the ricotta, eggs, maple syrup, coconut oil, vanilla, lemon zest, and poppy seeds. Mix until fully combined. 3. Divide the batter among the prepared muffin tins or use mini loaf pans. Bake for 20-22 minutes, until just set. Remove and use a toothpick to poke a few holes in each cake. 4. Meanwhile, make the glaze. Add the butter to a saucepan set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2 minutes. Remove from the heat. Whisk in the honey, and lemon juice. Pour the glazes over the warm cakes/muffins. Top with extra poppy seeds, if desired. Enjoy.
Made these as muffins- they have a great texture, a bit were light and not too sweet. But not very lemony either. I’d double the zest next time.
Hi there,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear you didn’t love these! Please let me know if there is anything that I can help with! xx
Mine turned out super moist! Thank you!
Hey Lexi,
Happy Monday!! I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
Even with doubling lemon juice (by error) and zest there is absolutely zero flavor. Omitted poppy seeds as I don’t enjoy them. These have absolutely fine crumb but not a lick of taste. Waste of time and ingredients.
Hi there,
So sorry to hear this recipe was not enjoyed, please let me know how I can help:) xx
Loved this recipe, but when I made it as a cake, it was WAY gooey in the middle/not baked all the way through even after 22 mins. Should you bake longer if you’re not doing these as muffins?
Hey Lindsey,
Happy Monday!! I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! Oh yeah, if you are using a regular sized loaf pan you absolutely need to add time:) xx
I just used up all my eggs and there’s fresh snow out. Rather than risk the drive to the store, do you think a flax egg substitute would work?
Hey Rebecca,
I personally have never tested this, but you could certainly give it a try! Please let me know if you have any other questions! xT
My 5-year old and I made these yesterday! We didn’t have poppy seeds so used toasted sesame instead. Really good! I wonder how chocolate chips would taste, or cacao nibs?!
Hey Katie,
Happy Sunday!! I am thrilled to hear that this recipe turned out well for you, thanks a lot for making it! xT
Tieghan – oh my, so good! My hubby and I don’t eat/make many desserts, but your lemon poppy muffins sounded good and not overly sweet. He’s been out of town, so I made these as a late Valentines gift. He will love them!
I liked the complimentary forms of lemon (zest in batter and juice in glaze.) Wonderful! Glad I found you and your website!
Hey Kelly,
Happy Friday!! Thanks so much for making this recipe and your comment, I love to hear that it turned out well for you! Thanks so much for your kind message:) ❄️
The ricotta and is what makes this better than other lemon loafs and just sweet enough. Perfect!!! I also baked a second loaf with King Arthurs Gluten Free 1-1 flour and it came out perfect as well. Thank you 🙂
Hey there,
Happy Valentine’s Day! 💌 I appreciate you giving this recipe a try and sharing your feedback, so glad to hear it was tasty! xT
This was so delicious. Moist, citrusy, yummy.
Hey Raquel,
Happy Monday!! 💘 Thanks so much for making this recipe, I love to hear that it turned out well for you! xx
This cake has the perfect consistency and sweetness. Not overly sweet with maple syrup and honey. Love the hint of lemon.
Hey Tyra,
Happy Friday!!❤️ I appreciate you making this recipe and sharing your feedback, so glad it was delish! xT
This bread was such a big hit! Everyone loved it! Will do it again soon.
Thanks so much Laura!! I love to hear that this recipe was enjoyed and appreciate you making it! xT
OMG, I am so not a baker, but these turned out and were so amazing!! I doubled the recipe and used half flour and half whole wheat flour. I added the lemon juice to the batter(not paying attention) and also added to glaze. DO NOT SKIP THE GLAZE!! It adds so much to the muffin, the butter, honey and lemon!!!!! Made 2 dozen muffins. I am pretty new to your recipes. I have made several entrees, holiday cocktails, holiday cookies and you never disappoint!! Thank you!
Hey Nicole,
Awesome!!🌼 I love to hear that this recipe turned out well for you and appreciate you giving it a try! xT
Haha I did the same thing added the lemon juice to the batter
After reading other comments, I added some lemon juice to the batter and extra lemon juice to the glaze because I wanted a sweet loaf. I made mine in a regular sized loaf pan and had to bake it for about 60 minutes. It turned out really yummy! I love how simple the recipe is to make.
Hey Jordan,
Happy Monday!! I appreciate you making this recipe and sharing your feedback, so glad it turned out well for you:)
DELICIOUS!!! Lemon poppyseed muffins are so nostalgic to me and were my favorite growing up – and this recipe blew anything I’ve ever had out of the water. I love the healthy substitutions and need packed with refunded sugars.
Awe thanks so much Marissa! Love to hear that this recipe turned out well for you and thanks for trying it out! xx
Can I sub GF flour?
Hey Sade,
That should be okay for you to do! Let me know if you give this recipe a try, I hope you love it! xT