Ricotta muffins are a soft and delicious variant of classic muffins, perfect for a nutritious breakfast, a tasty snack, or a light dessert. Ricotta, the key ingredient in this recipe, gives the muffins a moist texture and a delicate flavor, making them irresistible for both adults and children. If you want to prepare a healthy and light snack, follow me in the kitchen, and I’ll show you how to prepare fluffy ricotta muffins!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for 6 Fluffy Ricotta Muffins
- 2 eggs
- 1 pinch salt
- 2.1 oz sugar
- 1 lemon (Juice)
- 1 tbsp vegetable oil
- 0.3 cup potato starch
- 7.1 oz ricotta
- to taste powdered sugar
Useful Tools for Preparing Fluffy Ricotta Muffins
- 1 Electric Whisk
- 1 Spatula
- 1 Muffin Tray
- 6 Cupcake Liners
- 1 Sifter
Preparation of Fluffy Ricotta Muffins
To prepare these muffins, you’ll only need a few minutes, so I recommend first turning on the oven and setting it to static mode at 340°F.
First, separate the egg whites from the yolks, dividing them into two bowls, and start whipping the egg whites to stiff peaks with a pinch of salt. I recommend using room temperature eggs to ensure they whip up faster and better.
Once the egg whites are whipped to stiff peaks, set them aside and start whipping the yolks with the sugar using the whisk until they have a light and frothy consistency.
Add the lemon juice first, if it’s an organic lemon you can also add the grated zest, then add the ricotta, and finally the oil while continuing to whip until clear and well-aerated.
Once all the ingredients are added, incorporate the remaining 0.3 cups of potato starch and continue to whip. Now put aside the whisk and begin to gently fold in the egg whites a little at a time, mixing with a spatula from bottom to top until the mixture is smooth and homogeneous.
Line a muffin tray with cupcake liners, pour the mixture filling them almost to the brim (there’s no baking powder in the recipe so they won’t rise much) and bake at 340°F for about 15/18 minutes, but always perform the toothpick test to verify they’re cooked inside.
Once cooled, remove them from the mold and decorate with plenty of powdered sugar, and they’re ready to be enjoyed in all their fluffy goodness!
One More Tip:
One More Tip:
* Don’t overwork the muffins otherwise, they will be less fluffy;
* Use good quality ricotta and if it’s too watery, let it drain a bit before using;
* Always perform the toothpick test; the indicated times may vary depending on the type of oven.
