For this easy muffin recipe, you’ll only need one bowl and few ingredients. This is the first time I used ricotta for making dessert. I had some extra left from meal prep. As for the rest of the ingredients I had them at home. For this super easy ricotta lemon muffin recipe, you don’t need to have access to any special ingredients and tools. They are super soft and delicious. Definitely, something I will make again.
What are muffins?
A muffin is a small bread- or cake-like baked food. Muffins are similar to cupcakes: they have round bases, rounded tops, and are usually sweet, but there are also savory kinds (like cornbread muffins).
Muffins can also have extra ingredients to its flavour, such as blueberries or chocolate chips.
A muffin is a chemically leavened, batter-based bakery product. Its formulation is somewhere in between a low-ratio cake and quick bread. Muffin batter is typically deposited or placed into a deep, small cup-shaped pan before baking. This gives the finished product a special “cupcake” or “mushroom-like” shape.
Characteristics of muffins include:
- Moist crumb
- Chewy texture
- Uneven crumb grain with holes or tunnels throughout
- Peaked (bell-type) or flat tops
For other dessert recipes click here.
Ricotta lemon muffins
Hands down one of the most delicious muffins I have ever eaten.
- 200 g flour (1 + 2/3 cups)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 125 g butter (1/2 cup)
- 150 g sugar (3/4 cup)
- 1 lemon
- 250 g ricotta
- 1 egg
- 2 tbsp lemon juice
- almond flakes for decoration
- vanilla extract
Preheat your oven 180°C (350 Fahrenheit)
Grease muffin cups or line with muffin liners. For big-topped muffins, line 6, for standard-size muffins line 10 muffin cups.
Melt the butter, add the sugar to the melted butter and combine them with a whisk.
Add the vanilla extract and the ricotta, mix it together.
Add the egg but make sure the mixture has cooled down. (Try not to overheat your butter when you melt it.)
Now you can fold in the flour, salt, baking soda, and baking powder. Use a fork to combine. Do not over mix.
Add the lemon juice and the zest of your lemon to the mixture.
Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle the tops with almond flakes.
Bake muffins 20 to 25 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
To store, place them in a reusable plastic or silicone bag, seal them, and store then at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.
You can sprinkle brown sugar on the top of the muffins if you wish. The nutrition facts change if you do.
If you make 12 muffins: 1 muffin provides 220 calories, 11 grams of fat, 25 grams of carbohydrates, 4 grams of protein.