5 from 2 votes
Tuscan Lemon Muffins
Prep Time
15 mins
Cook Time
16 mins
Total Time
31 mins

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!

Course: Breakfast, Dessert
Cuisine: American, Italian
Keyword: Breakfast Muffins, Lemon Muffins, Ricotta Cake
Servings: 1 dozen
  • 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
  1. Preheat oven to 375 degrees and place muffin liners in a 12-cavity tin.

  2. In a large mixing bowl combine flour, granulated sugar, baking powder, and salt.

  3. Make a well in the center of the dry ingredients and add ricotta, water, olive oil, lemon zest, lemon juice, and egg.

  4. Gently mix the ingredients together until everything is combined, taking care not to over-mix.

  5. Using an ice cream scoop drop the batter in the muffin-cups. Sprinkle tops of muffins with turbinado sugar.

  6. 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 Notes

Recipe from Cooking Light