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Tuscan Lemon Muffins

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!
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Course: Breakfast, Dessert
Cuisine: American, Italian
Keyword: Breakfast Muffins, Lemon Muffins, Ricotta Cake
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes
Makes: 1 dozen

Ingredients

  • 1 ¾ cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 ½ tsp baking powder
  • ¼ tsp salt
  • ¾ cup part-skim ricotta
  • ½ cup water
  • ¼ cup olive oil
  • 1 Tbsp grated lemon zest
  • 2 Tbsp freshly squeezed lemon juice
  • 1 large egg, lightly beaten
  • 2 Tbsp turbinado sugar

Instructions

  • 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.

Notes

Recipe from Cooking Light
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