Rating: 4.5 stars
76 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 8
  • 4 star values: 22
  • 5 star values: 45

Using ricotta cheese ensures a light and fluffy texture while resulting in a moist and delicious muffin. Enjoy these lemony treats for breakfast or a sweet snack.

Maureen Callahan
Recipe by Cooking Light May 2011

Gallery

John Autry

Recipe Summary

hands-on:
13 mins
total:
29 mins
Yield:
12 servings (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients (through salt); make a well in center. Combine ricotta and next 5 ingredients (through egg). Add ricotta mixture to flour mixture, stirring just until moist.

  • Place 12 muffin-cup liners in muffin cups; coat with cooking spray. Divide batter among muffin cups. Sprinkle turbinado sugar over batter. Bake at 375° for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.

Nutrition Facts

186 calories; fat 6.2g; saturated fat 1.5g; mono fat 3.4g; poly fat 0.6g; protein 4g; carbohydrates 29.5g; fiber 0.6g; cholesterol 21mg; iron 1mg; sodium 160mg; calcium 81mg.
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