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Soft, tender, and incredibly moist, these ricotta muffins are truly delicious, slightly sweet, flavored with lemon juice and vanilla, and perfect to eat anytime.
No fancy beating of ingredients. No special equipment is required.
Today, I wanted to bring another muffin recipe into the blog because these are delightful. They are similar to mini cakes: rich, dense, and moist.
If you’ve seen my or , you know that I love baking with ricotta. It adds substance and texture to baked goods making wonderful perfect for any occasion!
These ricotta muffins are modeled after one of my favorite go-to muffin recipes. Remember my ? Here I just wanted to use the tangy ricotta cheese to make the texture a tad bit more dense and rich.
And I can’t get enough of them, seriously.
They are also easy to whip up in less than 30 minutes. You need just a handful of simple ingredients and a couple of bowls: mix the wet ingredients into the dry, pop into muffin cases, and bake.
They are very versatile. They can be flavored in many ways and pair beautifully with add-ins such as fresh berries or chocolate chips.
Forget those box mixes. You’re going to love these ricotta muffins. They’re the perfect morning treat!
List of the ingredients
- Ricotta cheese
- All-purpose flour
- Sugar
- Eggs
- Vegetable oil
- Vanilla extract
- Lemon
- Baking powder + baking soda
- Salt
How to make ricotta muffins
(Note: this is a quick description; the full recipe is at the bottom of the page)
- Whisk the dry ingredients in a mixing bowl.
- Add the wet ingredients to a second bowl and mix until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- DO NOT OVERMIX – a few little lumps of flour are ok.
- Spoon the batter into the prepared muffin cases and bake!
Tips for the best muffins!
How to store them
More muffin recipes you’ll love!
If you make these ricotta muffins, let me know! Leave a comment, rate it, or tag a photo on Instagram. I would love to hear from you! x
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Ricotta Muffins
Soft, tender, and incredibly moist, these ricotta muffins are truly delicious slightly sweet, flavored with lemon juice and vanilla, and perfect any time.
DRY INGREDIENTS
- 2 cups (250 grams) all-purpose flour
- ¾ cup (150 grams) sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon fine salt
Instructions
WET INGREDIENTS
- 2 large eggs
- ½ scant cup (100 ml) vegetable or olive oil
- 1 cup (approx 250 grams) ricotta cheese
- 2 tablespoons milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Arrange a rack in the middle of the oven and heat to 400°F/200 ℃. Line a standard 12 muffin pan with papers liners. Set aside.
- Mix the dry ingredients – Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl. If not using a kitchen scale, make sure to spoon and level the ingredients.
- Mix the wet ingredients – Whisk the ricotta, milk, oil (you need a bit less than ½ cup), eggs, lemon juice, and vanilla in a medium bowl until combined.
- Add the wet ingredients to the dry – Make a well in the flour bowl, then pour the wet ingredients into the dry and mix with a spoon or spatula until just combined. Give about 10 stirs, it's ok if you still see some lumps of flour. Do not overmix.
- Spoon the batter into muffin cups, make sure they are about ¾ full.
- bake for the first 5 minutes at 400°F/200 ℃, then reduce to standard 350℉/180℃ until the muffins are golden and a toothpick inserted into the center of a muffin comes out clean. Total baking time should take about 18 minutes (for standard ovens).
- Remove muffins from the muffin tin immediately onto a cooling rack. Serve warm or at room temperature. Enjoy!
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