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Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C). Line a 12-cup muffin tin or spray with nonstick spray.
Whisk together flour, baking powder, baking soda, and salt together in a bowl. Set aside.
Beat sugar, ricotta, and butter together in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Add egg, lemon zest, and juice, and mix on low speed until just combined.
Add flour mixture and mix until just combined. The mixture will be thick. Scoop batter evenly into muffin cups, filling to the top.
Bake until a toothpick inserted near the center comes out clean, 21 to 24 minutes. Cool in pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
For glaze, whisk confectioner’s sugar with lemon juice until smooth in a small bowl.
Drizzle over cooled muffins and let set.