Lemon Ricotta Muffins Recipe - Food Fanatic
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Lemon Ricotta Muffins Recipe

    12 Servings


  • 1 3/4 cups All-Purpose Flour
  • 3/4 cup Granulated Sugar
  • 2 1/2 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 3/4 cup Ricotta Cheese, part-skim
  • 1/2 cup Water
  • 1/4 cup Olive Oil
  • 1 tablespoon Lemon Zest, finely minced
  • 2 tablespoons Lemon Juice, fresh
  • 1 large Egg, lightly beaten
  • 2 tablespoons Turbinado Sugar


  1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners and spray lightly with nonstick cooking spray. Set aside.
  2. In a large bowl, whisk together flour, sugar, baking powder and salt. Make a well in the center and set aside.
  3. In a medium bowl, whisk together ricotta cheese, water, olive oil, lemon zest, lemon juice and egg. Add ricotta mixture to well in flour mixture and stir just until moistened, preferably using a dough whisk.
  4. Divide batter evenly among prepared muffins cups. Sprinkle turbinado sugar evenly over tops of muffins. Baking in preheated oven for 18-20 minutes until a toothpick inserted in the center comes out clean and tops are lightly golden. Cool in pan on a wire rack 5 minutes then remove muffins and cool completely on a wire rack.
Lemon ricotta muffins photo
Source: From Cooking Light, May 2011