Lemon Ricotta Muffins

You may have noticed that I’ve been on a bit of a lemon kick as of late (see here and here). This, coupled with the opening of a Caffe Artigiano’s down the street which makes the most delicious lemon ricotta muffins, set me out to develop a recipe of my own. Something just as tasty, maybe a little healthier and a lot more healthy on the wallet. The first batch was okay but really dense. It wasn’t until the second try that I realized I had forgot the butter the first time. Doh! Turns out butter makes things more delicious. The second muffins were nice and fluffy. Mission accomplished.


Lemon Ricotta Muffins

Adapted from Rosa’s Yummy Yums and Caffe Artigiano
Yield: 12 muffins

2 cups flour
1/2 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup light ricotta cheese plus another 1/3 cup for topping
1/2 cup milk
6 tablespoons butter, melted
2 eggs
zest of 2 to 3 lemons

Preheat oven to 400F and line a muffin pan with paper liners (or grease with shortening).

Stir together flour, sugar, baking powder and salt in a large bowl.

In another smaller bowl, whisk together the ricotta, milk, melted butter, eggs and lemon zest.

Make a well in the dry mixture, pour in the wet mixture and fold together until just incorporated (be very careful not to over mix).

Spoon the batter into the muffin tins.

Top each muffin with a dollop of ricotta in the centre.

Bake for 25 minutes until the muffins are golden brown on top.

5 Responses to Lemon Ricotta Muffins

  1. Joanne Choi says:

    looks totally delicious…thinking of making these very very soon!

  2. […] dry side and I wonder whether that was because I used light ricotta.  The recipe was adapted from A Year in the Kitchen, who adapted them from Rosa’s Yummy Yums. A perfect muffin which contrasted and complemented […]

  3. […] adapted from The Taste Space, as seen on A Year in the Kitchen, originally adapted from Rosa’s Yummy […]

  4. Musik says:


    […]Lemon Ricotta Muffins « A Year in the Kitchen[…]…

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