Super soft Ricotta and Lemon Muffins. I’m sharing with you some delightful muffins with ricotta and lemon, incredibly easy to make. I don’t know about you, but I absolutely love ricotta in dough, it makes them unique. These treats are soft, tasty, and fragrant thanks to the addition of lemon.
Come along with me and let’s start baking right away.
Happy baking, Giusi.
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Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 8 Pieces
Cooking methods: Oven
Cuisine: Italian

Ingredients for the Ricotta Muffins

3.5 oz Ricotta
1.75 cups all-purpose flour
2 eggs
3 oz granulated sugar
5 tbsp vegetable oil
2.5 tbsp milk
1 tbsp baking powder
1 Lemon (Juice and grated zest)

Steps for the Ricotta Muffins

In a bowl, mix the ricotta with the eggs, then add the sugar, oil, lemon juice, and zest.
Also add the flour, baking powder, and milk. Mix all ingredients well.
With a spoon, start placing the batter into the sturdy paper liners or the muffin tin previously buttered and floured.
I added cherries in the center of the batter before baking. You can also add chocolate if you prefer. Adding fresh or dried fruit will make each bite a delicious surprise.
Bake in a preheated static oven at 350°F for 18-20 minutes. Always do the toothpick test to ensure they are cooked through: it should come out clean and dry.
The ricotta and lemon muffins are ready to be enjoyed! Let them cool slightly after baking and then dust them with a bit of powdered sugar for a final touch of sweetness. Their softness and lemon fragrance will win you over from the first bite, making them the perfect treat for breakfast or a snack. I really hope you enjoyed this recipe and that it becomes one of your favorite desserts.
See you in the next recipe for more baking together!
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