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
- ½ cup / 125 ml lemon juice
- ¼ cup / 60 ml olive oil
- 2 eggs
- ⅓ 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, ½ 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 ½ cup of the whole wheat flour with cornmeal.
2 - Add 1 cup blueberries or raspberries.
3 - Melt ¼ cup of white chocolate chips with 1 tablespoon of cream. Drizzle over cooled muffins.