Ricotta Muffins

4 from 1 vote

Soft, tender, and incredibly moist, these ricotta muffins are truly delicious slightly sweet, flavored with lemon juice and vanilla, and perfect any time.

Prep Time5

Cook Time18

Total Time23

Course: Breakfast, muffins

Cuisine: American

Keyword: Ricotta muffins

Servings:

Calories: 289kcal

Author: Katia

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!

Notes

Spooned & leveled: spoon the flour into the measuring cup (do not press it) than use the back of a knife to level off the top of the cup.

Storage: they’re best on the day, but keep well for 3-4 days in an airtight container on the countertop. They freeze very well! Allow the raspberry muffins to cool completely then put them in an airtight container and place them in the freezer for up to 3 months.

Nutrition facts: the nutrition values are for one portion only and are based on an online nutrition calculator. It’s an estimate only and it should not be considered as a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition