Super Easy and Extra Soft One Bowl Lemon Ricotta Muffins (No Butter!)

One Bowl Lemon Ricotta Muffins are very soft and delicious sweets, a variation of the classic muffins. In this recipe, the delicate taste of ricotta cheese is enhanced by the citrus note of lemon – both the zest and the juice are added -, for a delicate and irresistible final result.

Made without butter, these muffins are particularly light and suitable for breakfast and snacks for adults and children, accompanied by a latte, a fresh fruit juice or a spiced infusion.

Easy to make at home, you just need to mix the eggs with the sugar and then add the seed oil, the ricotta, well drained, and then the juice and grated lemon zest. Add the dry ingredients, namely flour, yeast and a pinch of salt, and mix everything very quickly until you get a coarse mixture. Distribute it in paper cups and proceed with baking in the oven. Fragrant and melting to the bite, once baked, you can enjoy your muffins with a sprinkling of powdered sugar or garnished with a spoonful of custard.

What Are Lemon Ricotta Muffins?

Lemon ricotta muffins have their roots in Italian baking traditions, where ricotta cheese is a common ingredient in both savory and sweet dishes. The combination of ricotta and lemon reflects the Italian love for citrus fruits, particularly lemons, which grow abundantly along the Mediterranean coast. These muffins are a modern twist on classic Italian pastries, where the creamy texture of ricotta blends beautifully with the zesty freshness of lemon. Over time, this fusion has spread globally, gaining popularity in cafes and homes alike, thanks to its light, fluffy texture and aromatic flavor, making it a perfect treat for any time of day.

Pro Tips for The Best Lemon Ricotta Muffins

• Opt for fresh ricotta cheese for a smoother texture and a more delicate flavor. Avoid using the pre-packaged, dry kind, as it can result in denser muffins.
• Ensure that your eggs, ricotta, and butter are at room temperature before mixing. This helps them combine more evenly, giving your muffins a light and airy texture.
• When combining the dry and wet ingredients, mix gently. Overmixing can lead to dense muffins, so stir just until everything is incorporated.
• Freshly grated lemon zest will provide a more aromatic, intense lemon flavor than lemon extract. Be sure to zest the lemon carefully to avoid the bitter white pith.
• Sifting your flour, baking powder, and any other dry ingredients helps prevent clumping and ensures an even distribution of leavening agents, giving your muffins a light rise.
• Avoid opening the oven door in the first 10-15 minutes of baking, as this can cause the muffins to collapse. Let them bake undisturbed for a fluffy finish.
• Once baked, allow the muffins to cool on a wire rack. This prevents them from becoming soggy and helps preserve their texture.

Do I Have to Drain the Ricotta Before Using It?

Yes, it's a good idea to drain the ricotta before using it in the muffin recipe. Ricotta can sometimes have excess moisture, which could make the batter too runny and affect the texture of your muffins. Simply place the ricotta in a fine mesh sieve or cheesecloth for a few minutes to allow any excess liquid to drain off, ensuring a thicker consistency for the best results.

Can I Substitute the Ricotta With Anything?

Yes, ricotta can be substituted with other ingredients if needed. For a similar texture, you can use mascarpone cheese, cottage cheese (well-drained), or Greek yogurt. These alternatives will maintain the creaminess of the batter while providing a slightly different flavor. Keep in mind that the substitution may slightly alter the taste and texture of the muffins.

What Else Can I Add to These Muffins?

To enrich lemon ricotta muffins, you can add ingredients like blueberries, poppy seeds, chopped almonds, or white chocolate chips for extra flavor and texture. A touch of vanilla extract or a drizzle of honey can also enhance the sweetness. For a more indulgent version, consider folding in a bit of lemon glaze or zested coconut for added richness.

Why Did My Muffins Come Out Flat and Didn't Rise?

If your lemon ricotta muffins came out flat and didn't rise, it could be due to expired leavening agents, overmixing the batter, or using too much liquid, such as undrained ricotta. An incorrect oven temperature, especially if it's too cool, can also prevent the muffins from rising properly.

Can I Make These Muffins Ahead of Time?

Yes, these lemon ricotta muffins can be made ahead of time. You can bake them a day or two in advance and store them in an airtight container at room temperature.

Do These Lemon Ricotta Muffins Freeze Well?

Yes, lemon ricotta muffins can be frozen. Allow them to cool completely, then wrap them tightly in plastic wrap or place them in an airtight container. They can be stored in the freezer for up to a month. To enjoy, simply reheat them in the oven for a few minutes to restore their freshness.

How to Store Lemon Ricotta Muffins

Lemon ricotta muffins should be stored in an airtight container at room temperature for up to 2-3 days.

How to Make One Bowl Lemon Ricotta Muffins

Combine the eggs and sugar in a bowl.

Work with the whisk until you obtain a light and frothy mixture.

Pour the seed oil and continue to whisk.

Also add the ricotta, well drained, and then the juice and grated lemon zest.

Finally pour in the flour and the yeast. Then, add a pinch of salt.

Mix quickly with a spatula to uniform the mixture.

Distribute the mixture into muffin cups suitable for baking in the oven.

Bake at 360°F/180°C for about 20 minutes. Once the baking time is up, take the muffins out of the oven and let them cool.

Sprinkle the muffins with powdered sugar. Enjoy!