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Ricotta and Lemon Muffins

Ricotta and Lemon Muffins

How to make ricotta and lemon muffins: a light, refreshing and delicious treat perfect for a tea party or breakfast.
Course Breakfast
Cuisine International
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes


  • 300 gms – 2 cups flour
  • 110 gms – ½ cup caster sugar + 2 tbsp
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 250 gms – 1 cup ricotta
  • 85 ml – 1/3 cup milk
  • 90 ml – 6 tbsp unsalted butter melted
  • 2 eggs
  • 2 tsp lemon zest grated


  1. In a bowl, mix together the flour, ½ cup sugar, baking powder and salt. In another bowl, mix together the ricotta (mash it well with a fork), milk, cooled melted butter, eggs and lemon zest. Now mix the dry ingredients with the wet ingredients until just combined. Do not over mix the batter or your muffins will come out tough.
  2. Put the batter in a muffin pan. I use a silicone tray and I also line it with paper cups because I find it easier to take the muffins out of the tray without breaking them. If you do not have paper cups, you can also use some baking paper. Fill each paper cup to ¾. Sprinkle the remaining 2 tablespoons of sugar over the muffins.
  3. Bake them in a preheated fan forced oven at 200°C – 400°F for 20 to 25 minutes or until a toothpick inserted in the center of the muffins comes out clean.
  4. You can either serve these warm or at room temperature, with tea or milk!