Ricotta-Lemon Muffins Recipe

Name: Ricotta-Lemon Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup ricotta cheese; 1 egg; ½ cup milk; 4 tablespoons melted butter; 1 tablespoon minced lemon, zest of (, heaping); 2 teaspoons vanilla extract; 1 tablespoon lemon juice; 6 tablespoons sugar; 1 cup unbleached flour; 1 cup whole wheat pastry flour; 2 teaspoons baking powder; ¾ teaspoon salt

Servings: persons

1 cup ricotta cheese
1 egg
½ cup milk
4 tablespoons melted butter
1 tablespoon minced lemon, zest of (, heaping)
2 teaspoons vanilla extract
1 tablespoon lemon juice
6 tablespoons sugar
1 cup unbleached flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
¾ teaspoon salt

1
Preheat oven to 375 degrees.
2
Lightly oil or spray 12 2-inch muffin cups.
3
In a medium size bowl, combine ricotta, egg, milk, butter, vanilla, lemon zest, lemon juice, and sugar.
4
Beat until well blended.
5
In a second medium size bowl, sift together the flours, baking powder, and salt.
6
Make a well in the center and pour in the wet mixture.
7
Mix from the bottom of the bowl with just a few strokes until thoroughly combined (don't overmix).
8
Use a 1/3c measure with a handle or 2 soup spoons to scoop batter from the bowl to the muffin cups.
9
Fill 3/4 full.
10
Bake in the center of the oven for 20-25 minutes, or untilo a toothpick comes out clean.
11
Remove from oven and cool in pan 10 minutes.
12
Eat hot or warm or at room temperature.
13
Note:To make these even higher in protein, you may substitute a good protein powder for 1/2c of the flour.
14
If you cannot find the whole wheat pastry flour, you may use all unbleached flour.

576

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup ricotta cheese, 1 egg, ½ cup milk, 4 tablespoons melted butter, and more.

Yes, Ricotta-Lemon Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ricotta-Lemon Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions