Lemon Ricotta Poppy Seed Mini Cakes

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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.

Glazed Lemon Ricotta Poppy Seed Cakes | halfbakedharvest.com

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.

Glazed Lemon Ricotta Poppy Seed Cakes | halfbakedharvest.com

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.

Glazed Lemon Ricotta Poppy Seed Cakes | halfbakedharvest.com

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.

Glazed Lemon Ricotta Poppy Seed Cakes | halfbakedharvest.com

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 try this with almond flour too. But I prefer using whole wheat for a taller muffin/cake. 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. 

Glazed Lemon Ricotta Poppy Seed Cakes | halfbakedharvest.com

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.

Glazed Lemon Ricotta Poppy Seed Cakes | halfbakedharvest.com

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.

Glazed Lemon Ricotta Poppy Seed Cakes | halfbakedharvest.com


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.

Glazed Lemon Ricotta Poppy Seed Cakes | halfbakedharvest.com

Looking for other yummy bakery items?? Here are my favorites: 

Baked Chocolate Fudge Glazed Doughnuts

Better Than The Bakery Chocolate Chip Espresso Yogurt Cake

Vanilla Chai Hot Chocolate

Blender Chocolate Chip Peanut Butter Banana Muffins

Healthier Buckeye Brownies

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

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

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.

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  • 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. Fold in the chocolate. 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.

Glazed Lemon Ricotta Poppy Seed Cakes | halfbakedharvest.com

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