Ricotta, White Chocolate, and Lemon Muffins.
These Muffins are a true delight! Thanks to the ricotta, the batter is incredibly soft, and the flavor is balanced by a touch of white chocolate and the fresh aroma of lemon.
They turned out so good that I had to make another batch right away! That says it all, right? They will win you over bite after bite.
Perfect as a base for Cupcakes
If you decide to add the decoration on top (the Frosting), these muffins become a real explosion of flavor and a beautiful dessert to look at.
An Irresistible Aroma
Let’s start cooking… Have a great recipe, Giusi.
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- Difficulty: Very Easy
- Preparation time: 35 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Ricotta, White Chocolate, and Lemon Muffins
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup ricotta
- 3/4 cup white chocolate (Grated or chips)
- 1 tsp baking powder
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1 Lemon Flavor Vial (Or a tablespoon of lemon juice)
- salt (A pinch)
- 3/4 cup mascarpone
- 3/4 cup white chocolate
- food coloring (Yellow (optional))
Steps for Ricotta, White Chocolate, and Lemon Muffins
In a large bowl, beat the eggs with the sugar using an electric whisk for about 2-3 minutes. They should become a light and frothy mixture.
Gradually add the lemon flavor, pinch of salt, ricotta, and grated or finely chopped white chocolate. Continue mixing at low speed until well combined.Incorporate the dry ingredients (flour and baking powder) gradually into the main batter, alternating with the vegetable oil. Add the oil in a steady stream, always little by little.
Mix slowly with the electric whisk or with a spatula only until the ingredients are just combined.
Preheat the oven in static mode to 350°F.
Place the batter in 12 muffin tins, filling them about two-thirds full.
Bake the tins on the middle rack of the preheated oven.
Bake for about 20-25 minutes. To check for doneness, insert a toothpick in the center of a muffin: if it comes out clean and dry, they are ready.
Remove the muffins from the oven and let them cool completely on a wire rack.
Once cool, they are ready to be enjoyed in their simplicity and softness.
once the muffins are completely cool, start preparing the topping (the Frosting)
chop the white chocolate and melt it in a double boiler or microwave
If you want to turn them into wonderful cupcakes:
Let the muffins warm completely after taking them out of the oven.
Meanwhile, in a bowl, mix the mascarpone with an electric whisk until creamy.
Melt the white chocolate in a double boiler or microwave, let it cool slightly, and incorporate it into the mascarpone.
Continue to stir with the electric whisk until you get a smooth and velvety icing.
At this point, if you want a colored icing, you can add the food coloring gel: add a few drops at a time until you create the desired color.
Once the icing is ready and the muffins are cold, place the mixture in a piping bag with the nozzle of your choice.
Start decorating the muffins with spiral movements, starting from the center and moving up to form the cupcake top.
If you have leftover mascarpone and white chocolate mixture, don’t throw it away! Put it in small cups and enjoy it as a spoon dessert.
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Storage
The plain muffins (without mascarpone and chocolate topping) keep well for about 3 days at room temperature, preferably under a glass dome or in an airtight container.
The muffins with topping (the Cupcakes) should be stored in the fridge due to the presence of mascarpone, and they are delicious for about 2 days after preparation.
FAQ (Frequently Asked Questions)
Don’t miss my recipes on my Instagram page Pasticcidigiu ⬅️
If you want to see all my other recipes click here to start browsing.
