These Tuscan Lemon Muffins take the typical lemon muffin to a whole new level! With the addition of ricotta cheese and olive oil, these will be the moistest muffins you’ve ever had!
(This recipe for Tuscan Lemon Muffins was originally posted in April 2011, but was updated with new photos in 2018).
Sometimes the simplest things are best. But sometimes it’s fun to fancy up the simple things. Especially when that fancying up takes no extra effort at all. Sometimes that fancying up takes the form of sprinkles (any regular baked good is ten times better when it’s made funfetti style!) or a little bit of chocolate ganache. And sometimes it takes the form of cheese and delicious olive oil. That’s exactly what you need to take lemon muffins to a new level. In their most basic form, lemon muffins are quite delicious. And there’s nothing really fancy about them. But turn those lemon muffins into Tuscan Lemon Muffins and your taste buds will be taken to a whole other level. With just the addition of a few simple ingredients.
TUSCAN LEMON MUFFINS RECIPE
The next time you’re in the mood for lemon muffins, I urge you to make these Tuscan lemon muffins instead! The only real additions you need? Ricotta cheese and olive oil. Those two ingredients turn a basic lemon muffin into a delightful baked good you can just imagine yourself nibbling on as you roan the Tuscan countryside.
The batter is incredibly easy to make. Simply mix the dry ingredients, create a well, add the wet ingredients, and stir until combined. Even the batter looks bright and cheery! It’s also very much recommended to sprinkle some turbinado sugar over the tops of the muffins before putting them in the oven. Not totally necessary, but it adds a nice little sugary crunch. Plus, who am I to say no to extra sugar??
I’m a big fan of having homemade muffins in my kitchen at all times in case I don’t have time to make a proper breakfast. I mean, who am I kidding, it’s also kind of nice to hit snooze a couple extra times knowing that breakfast is already waiting. Especially when it’s moist, airy, lemony muffins.
And can be brought with you! If you’re a crazy hot mess in the morning and don’t even have time to sit down to a quick bowl of cereal, just grab a Tuscan lemon muffin and be on your way. Muffins are especially good to just toss in your purse (in a ziplock bag, of course!). I find I always have random bursts of hunger so I like to keep food on me at all times. Never know what you’ll find in my purse! But just a warning, if you’re bringing it to work, your co-workers will be very, very jealous.
Thanks to the ricotta cheese and the olive oil, these lemon muffins are extra moist; legit moister than any muffin I’ve ever had. You can’t really taste the ricotta at all, but there are definitely little notes of olive oil in the muffins. Which matches perfectly with the light lemon flavor.
I promise these Tuscan lemon muffins will save you from being a hungry hot mess. And no one likes a hungry hot mess. Trust me; I know from experience.
These Tuscan Lemon Muffins take the typical lemon muffin to a whole new level! With the addition of ricotta cheese and olive oil, these will be the moistest muffins you've ever had!
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup part-skim ricotta
- 1/2 cup water
- 1/4 cup olive oil
- 1 Tbsp grated lemon zest
- 2 Tbsp freshly squeezed lemon juice
- 1 large egg, lightly beaten
- 2 Tbsp turbinado sugar
Preheat oven to 375 degrees and place muffin liners in a 12-cavity tin.
In a large mixing bowl combine flour, granulated sugar, baking powder, and salt.
Make a well in the center of the dry ingredients and add ricotta, water, olive oil, lemon zest, lemon juice, and egg.
Gently mix the ingredients together until everything is combined, taking care not to over-mix.
Using an ice cream scoop drop the batter in the muffin-cups. Sprinkle tops of muffins with turbinado sugar.
Bake for about 16 minutes or until a wooden toothpick inserted in the center comes out clean. Let the muffins cool for about 5 minutes in the pan on a wire rack.
Recipe from Cooking Light