These Lemon Ricotta Muffins will make your morning feel like a little celebration.
They are light with a bright citrus tang, and a texture more cake-like than muffinish.
Ricotta adds a smooth richness that its cousin cottage cheese can’t match.
There is more sugar in these than I usually put in muffins, so they aren’t an everyday sort of thing. But once in a while, they are exactly right.
Sunshine on your table.
- 1 cup / 250 ml ricotta cheese
- 1/2 cup / 125 ml lemon juice
- 1/4 cup / 60 ml olive oil
- 2 eggs
- 1/3 cup / 80 ml sour cream
- 1 cup / 250 ml all-purpose flour
- 1 cup / 250 ml whole wheat flour
- 1 cup / 250 ml sugar
- 1 teaspoon / 5 ml salt
- 1 teaspoon / 5 ml baking soda
- 1 teaspoon / 5 ml baking powder
- Nutmeg for dusting tops
- 2 tablespoons / 30 ml icing sugar or confectioner's sugar
- 1 tablespoon / 15 ml lemon juice
Preheat oven to 400 degrees F / 204 degrees C.
Grease a 12-cup muffin pan.
In mixing bowl, beat together ricotta, 1/2 cup / 125 ml lemon juice, olive oil, eggs and sour cream.
In separate bowl stir together all-purpose flour, whole wheat flour, sugar, salt, baking soda and baking powder.
Pour ricotta mixture over the flour and stir to combine. Mix just until the dry ingredients are moistened. Do not overmix. The batter will be a bit stiff.
Spoon batter into prepared pan. Sprinkle very lightly with nutmeg.
Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
While muffins are baking, make the glaze by stirring together the icing sugar and lemon juice.
When muffins are removed from oven, brush with glaze and remove from pan.
1 - Replace 1/2 cup of the whole wheat flour with cornmeal.
2 - Add 1 cup blueberries or raspberries.
3 - Melt 1/4 cup of white chocolate chips with 1 tablespoon of cream. Drizzle over cooled muffins.