The 5-minute ricotta muffins are one of my go-to recipes when I have little time and don’t want to miss out on homemade breakfast; my muffins are quick, delicious, and versatile, a soft and delicate treat that every family member can customize as they wish.
Like the 5-minute cakes, also the muffins can be customized before baking by adding chocolate chips, pastry cream, or jam to create a different breakfast with very simple bases.
The muffins are extremely easy and customizable, I usually prepare them with vegetable oil because I don’t like the taste of butter, but you can easily substitute it with butter by increasing the amount by 20%.
Also try the other 5-minute desserts:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 12 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 230.73 (Kcal)
- Carbohydrates 32.36 (g) of which sugars 17.35 (g)
- Proteins 5.32 (g)
- Fat 9.76 (g) of which saturated 3.07 (g)of which unsaturated 6.22 (g)
- Fibers 0.47 (g)
- Sodium 27.61 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 cup sugar
- 8.8 oz ricotta cheese
- 2 eggs (medium)
- 1/3 cup peanut oil (or 1/3 cup plus 1 tbsp of softened butter)
- 3/8 cup whole milk
- 1 packet baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated, or other flavorings as desired)
- 2 tbsp vanilla powdered sugar
Tools
- 2 Bowls
- 1 Whisk
- 1 Scale
- 1 Muffin Pan with 12 paper liners
Procedure
Place the ricotta in the bowl with the sugar and mix it very well until smooth and without lumps. Add the eggs, incorporating one at a time, then the oil, vanilla, lemon zest, and milk (for very soft muffins, ingredients should be at room temperature).
Sift the flour with the baking powder.
Gradually pour the liquid ingredients into the bowl with the dry ingredients, stirring with the whisk to obtain a homogeneous batter.
Pour the batter into the paper liners in the muffin pan, it will make 12.
Bake the muffins in a preheated static oven at 350°F for about 17/18 minutes.
Do the toothpick test to verify cooking; remember that each oven bakes differently and may require a few more minutes.
The 5-minute ricotta muffins are ready, let them cool completely, sprinkle with powdered sugar, and serve.
Advice
Storage
The 5-minute ricotta muffins can be stored at room temperature for 3/4 days under a glass dome.
***********************
For recipe-making advice, contact me on FACEBOOK and, if you wish, follow me on INSTAGRAM
Send me your photos, I will gladly publish them on my social media
