Ricotta Muffins
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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 required.
Today I wanted to bring another muffin recipe into the blog because these are just delightful. They are similar to mini cakes with the right amount of richness.
And if you’ve seen my strawberry ricotta cake or raspberry cake you know that I love baking with ricotta. It adds substance and texture to baked goods making wonderful desserts perfect for any occasion!
These ricotta muffins are actually modeled after one of my favorite go-to muffin recipe, remember my muffins made with yogurt? 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 flavoured in many ways and pair beautifully with add-ins such 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!
- Measure the ingredients accurately.
- Use ingredients at room temperature.
- Do not overmix the batter, you need only 10 turns with a mixing spoon.
- The batter should be “scoopable” — not runny and not smooth.
- Fill your muffin cups about 3/4 full, no more than that.
- For maximum rise, bake them at hight temperature for the first 5 minutes.
- Bake until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out without any wet batter.
- The baking time should be no more than 20 minutes.
How to store them
- To store: they’re best on the day, but keep well for 3-4 days in an airtight container on the countertop.
- To freeze: allow them to cool completely, put them in airtight containers and freeze for up to 3 months. Thaw the muffins in the refrigerator (overnight) or at room temperature on the counter. To warm up, microwave on high for about 20 seconds.
More muffin recipes you’ll love!
- Yogurt muffins
- Blueberry muffins
- Cream cheese muffins
- Pumpkin muffins
- Cream cheese blueberry muffins
- Raspberry muffins
- Orange muffins
If you make this ricotta muffins, let me know! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you! x
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Ricotta Muffins
Ingredients
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
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
Instructions
- 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!
The basic recipe was good but lacking the flavor that I expected. Next time I will add more lemon juice and vanilla. I might even add some chopped nuts.
Thanks for your feedback, Brian!
I appreciate it. Cheers