Ricotta and citrus muffins in 13 minutes of baking and 5 of preparation the result is fantastic, and you can offer your guests a chocolatey treat with coffee. Don’t tell me you don’t even have a piece of chocolate left from the Easter eggs. Here’s an ideal recipe to use at least some to add to the heart of the muffins for a quick and fragrant citrus breakfast like lemon and orange, but the imagination is vast, so you can change based on tastes. You can substitute with citron, mandarins, or grapefruits and much more; citrus fruits are on the market for many months a year, it would be a shame not to take advantage of it.

Difficulty: Very easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 7
Cooking methods: Air Frying
Cuisine: Italian
Seasonality: Winter, Spring, All seasons

189.04 Kcal

calories per serving

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Energy 189.04 (Kcal)
Carbohydrates 26.69 (g) of which sugars 13.92 (g)
Proteins 4.26 (g)
Fat 8.15 (g) of which saturated 2.40 (g)of which unsaturated 5.47 (g)
Fibers 2.37 (g)
Sodium 24.52 (mg)

Indicative values for a portion of 65 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 to prepare Ricotta and Citrus Muffins

3.17 oz ricotta
0.44 cup sugar
1 egg
1 orange (juice and grated zest)
1 lemon (grated zest)
0.87 cups flour
2.5 tbsp vegetable oil
1 tbsp baking powder
to taste dark chocolate (or milk)

Tools to prepare Ricotta and Citrus Muffins

Air Fryer
Muffin Liners
Mixing Bowl
Electric Whisk
Spoon
Spatula

Steps to prepare Ricotta and Citrus Muffins

After grating the zest of the orange and lemon and extracting the orange juice, using the electric whisk, I started by beating the sugar with the egg. I also added the ricotta and oil. When everything was well combined, I added the orange juice with the flour along with the baking powder. Finished, I go to put half the dose in the muffin liners and the other half I will put on top after adding a generous piece of chocolate in the center. To decorate my ricotta and citrus muffins, I used pieces of candied orange that I had prepared earlier for the Neapolitan pastiera. I used the chocolate, which surely, you too have left over from the Easter eggs. I cooked the ricotta and citrus muffins in the air fryer at 311°F for 13 minutes, sprinkled with powdered sugar, and they are ready to be enjoyed.