LEMON MUFFINS, quick recipe, breakfast sweet, snack in no time, without a mixer, soft and excellent, lemon-scented
The lemon muffins with ricotta are a perfect delight for any occasion, combining the freshness of lemon with the creaminess of ricotta in a perfect balance of flavors and textures. These muffins represent a refined variant of classic muffins, bringing a note of originality to your table.
The soft and light base of the batter is enriched with the lively taste of lemon, which gives an irresistible freshness to every bite. The lemon zest and juice give an unmistakable aroma, capable of awakening the senses and bringing a breath of spring even on the grayest days.
Ricotta, with its creamy and delicate texture, adds a touch of softness that makes these muffins particularly tender and moist. Its delicate flavor blends perfectly with the lemon, creating a harmonious combination that immediately conquers the palate.
The lemon muffins with ricotta are ideal for a special breakfast, perhaps accompanied by a cup of tea or coffee, but they are also excellent as a dessert to serve at the end of a meal or as a delicious snack. They are perfect for surprising your guests with a homemade dessert, simple yet with a refined taste.
These muffins are also versatile and adapt to different occasions: you can prepare them for a Sunday brunch, take them to a picnic, or gift them in an elegant handmade basket. Their preparation does not require great culinary skills, but the result is always surprising, thanks to the perfect balance between the sweetness of the ricotta and the liveliness of the lemon.
Join me in the kitchen today for lemon muffins with ricotta.
Published April 3, 2016 9:31 PM
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup ricotta
- 1/2 cup sugar
- 2/3 cup vegetable oil
- lemon zest
- lemon juice
- 3/4 cup milk
- 2 eggs
- 1 packet baking powder
Steps
Preheat oven to 400°F
Beat the eggs with a whisk, add sugar, lemon zest, and lemon juice.
While mixing, add the ricotta, sifted flour, and baking powder, alternating with milk and oil.
Cut lemon slices.
Pour the batter into muffin molds, keeping 1/2 inch from the edge, insert a lemon slice, and bake.
Bake for 10 minutes at 400°F, then lower to 350°F for another 10-15 minutes, always check with a toothpick.
Remove from oven and sprinkle with powdered sugar.
Bon appetit
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LEMON MUFFINS with ricotta
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FAQ (Questions and Answers) LEMON MUFFINS with ricotta
Can I use light ricotta to make the muffins?
Yes, you can use light ricotta for a lighter version of the muffins. However, the consistency may be slightly different compared to using traditional ricotta, but the flavor will still be delicious.
How can I store the lemon muffins with ricotta?
The muffins can be stored in an airtight container at room temperature for 2-3 days. To extend their freshness, you can store them in the refrigerator for up to a week. Before consuming, let them return to room temperature or slightly reheat them.
Can I freeze the lemon muffins with ricotta?
Yes, the muffins can be frozen. Once completely cooled, place them in a food bag or airtight container and freeze them. To consume, let them thaw at room temperature or reheat them in the oven for a few minutes.
What variations can I make to make the lemon muffins with ricotta even more delicious?
You can add poppy seeds for a crunchy touch, or insert fresh blueberries into the batter for an additional fruity note. A lemon glaze made with powdered sugar and lemon juice can also be a delicious addition on the surface of the muffins.
How can I prevent the muffins from being too dry?
To prevent the muffins from being dry, make sure not to overbake them. Check their doneness with a toothpick: if it comes out clean or with few crumbs attached, the muffins are ready. Also, do not overmix the batter to maintain a soft and moist texture.
