The perfect treat for breakfast or snack: Lemon Ricotta Muffins! These flavorful muffins are hearty and healthier thanks to ricotta cheese and olive oil. They’re flavored with cinnamon, nutmeg and cardamom and have added flavor from vanilla, lemon zest and lemon juice!
I love that these ricotta muffins are made with both ricotta cheese and olive oil. Both ingredients give them a rich, delicious taste.
I love the flavor and texture ricotta adds. I also like that ricotta adds protein. I thought it would make a perfect ingredient to muffins.
WHY YOU WILL LOVE THIS RECIPE
- Perfectly Sweet: I tested a few times to get both the flavor and sweetness just right!
- Moist: The ricotta and olive oil make them a little healthier and more moist and filling than most muffins.
- Easy to Make: No mixer needed and the batter comes together in minutes!
- Flavorful: Warm cinnamon, cardamom, nutmeg add cozy flavor. Fresh lemon juice and lemon zest also add fresh flavor!
Below are notes about some of the ingredients. Please see recipe card below for full list of ingredients and measurements.
- Olive oil- You can’t really taste it here, but it makes these muffins rich and moist. Also, I love that it’s a healthier fat.
- Lemon- The batter is made with both lemon juice and lemon zest. Before going into the oven, these muffins are topped with a simple mixture of lemon zest and turbinado sugar.
- Turbinado sugar- Turbinado sugar is coarse sugar that adds a delicious sweet crunch to the tops of these muffins.
HOW TO ENJOY THESE MUFFINS
This muffins are rustic and simple. I love them for breakfast or as a snack. Enjoy them fresh from the oven or at room temperature.
Before going into the oven, these muffins are topped with a simple mixture of lemon zest and turbinado sugar. This mixture adds a pleasant crunch, extra flavor and a touch more sweetness!
- JAM: Homemade or store bought!
- ICING: For more of a sweeter finish, I love a drizzle of the Lemon Icing from my Lemon Sour Cream Cookies.
FREQUENTLY ASKED QUESTIONS
No. You can substitute the olive oil for melted butter if you like.
I recommend extra virgin olive oil.
Yes! Gently fold in fresh or frozen unthawed blueberries into the batter just before pouring it into the muffin tins.
My preferred way is to use an ice cream scoop. It helps ensure the muffins are the same size. It also helps to avoid spilling.
Lemon Ricotta Muffins are some of the heartiest, most delicious muffins I’ve ever had! Warm spices and vanilla give them a cozy taste while lemon adds lots of freshness. Enjoy them for both breakfast and a snack!Print
These Lemon Ricotta Muffins are made with warm spices, ricotta cheese, and olive oil. They’re delicious, perfectly sweet and have a moist, fluffy texture. Perfect for breakfast, brunch, or for snacking.
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 teaspoons cinnamon
- 1/2 teaspoons cardamom
- 1/4 teaspoon nutmeg
- 1 3/4 cup flour
- 2 eggs, room temperature
- 1/2 cup vegetable or olive oil
- 1 3/4 teaspoons vanilla
- 3/4 cup plus 2 tablespoons granulated sugar
- 1 cup ricotta cheese
- 2 tablespoons lemon juice
- 1 1/2 tablespoons lemon zest
FOR THE TOPPING
- 1/2 teaspoon lemon zest
- 1 1/2 tablespoons turbinado sugar
- Preheat oven to 350 F. Line a muffin tin with cupcake liners. In a small bowl, prepare the topping by stirring together the lemon zest and turbinado sugar. If needed, use your fingers to rub the lemon zest into the turbinado sugar.
- In a large bowl combine the flour, baking powder, baking soda, cinnamon, cardamom, nutmeg and salt. Stir together until just combined. Set bowl aside.
- To a medium sized bowl, add the oil, vanilla, eggs, sugar, lemon zest and lemon juice. Whisk to combine. Whisk in the eggs one at a time. Add the ricotta and whisk until creamy and combined.
- Pour the ricotta mixture into the dry ingredients and stir with a spatula or wooden spoon until fully combined but being careful not to overmix.
- Use an ice cream scoop to evenly distribute the batter into the prepared cupcake tin. Top with the lemon zest and turbinado sugar. Bake 18-21 minutes or until a toothpick comes out without wet crumbs when inserted in the middle of a muffin.
- Let cool in tin for 5-10 minutes then transfer muffins to a wire rack to cool completely.
Keywords: ricotta, muffins, breakfast, ricotta cheese, lemon, lemon zest, cinnamon, cardamom