Wednesday, January 27, 2016

Lemon Ricotta Muffins

Lemon Ricotta Muffin
Adapted from Cooking Light Magazine

These muffins are delicious. They are tender, moist, and lemony! These muffins are not only perfect for breakfast, but are also great with afternoon tea or Masala Chai. Since I don't normally line my muffin cups with paper liners, I am only able to bake up 9 muffins from this recipe. Recipe can be doubled to get 18 muffins.

Lemon Ricotta Muffins

7.9 ounces (224g) WHITE whole wheat flour (about 1-3/4 cups)
2/3 cup organic natural cane sugar (130g)
2-1/2 teaspoons baking powder (11g)
1/4 teaspoons salt
3/4 cup whole milk ricotta cheese (170g)
1/2 cup water (113g)
1/4 cup EXTRA LIGHT olive oil or expeller-pressed canola oil (48g)
Grated lemon zest from 1 large lemon (4g)
2 tablespoons fresh lemon juice (28g)
1 extra large egg, lightly beaten (57g)
1/2 teaspoon lemon oil OR 1 teaspoon lemon extract
1 tablespoon turbinado sugar (10g)

Preheat oven to 375 degrees. Position oven rack to the center of the oven. Spray 9 standard-size muffin cups with nonstick baking spray. Set aside.

In a large mixing bowl, combine the flour, natural cane sugar, baking powder and salt. Stir well with a wire whisk. Set aside.

In a medium-size mixing bowl, combine the ricotta cheese and water. Using a fork, smash up the ricotta cheese and the water until combined. Add the olive oil, lemon zest, lemon juice, egg and lemon oil or extract. Using a wire whisk, whisk everything together until thoroughly combined.

Make a well in the center of the flour mixture. Add the entire ricotta cheese mixture. Using a pastry fork or a wire whisk, gently stir-fold the flour mixture with the ricotta cheese mixture just until the dry ingredients are moistened. The batter will be thick. Divide batter among 9 muffin cups. Sprinkle generously with turbinado sugar.

Bake for 18 minutes or until tops are lightly browned and a wooden pick inserted in the center comes out clean. Cool 5 minutes in the pan and transfer muffins to a wire rack to cook completely.


Best to store muffins in an airtight container and place in the refrigerator. The muffins will become more moist as it sits out at room temperature of more than one day.

Yield 9 muffins


  1. Hi LCC, Kim B referred me to your site, and I love it as she predicted! I also have a tub of ricotta in the fridge, not sure what I planned to do with it, but this sounds delicious. I have a pile of meyer lemons on the bush now too, so the timing is perfect

    1. WOW! Thank you for visiting my site. I love your blog as well. Matter of fact, after reading your review on Koreana Kitchen, I am planning to go eat there very soon. Come and visit my site again and let me know how you like the Lemon Ricotta Muffins.