Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Ricotta-Lemon Muffins Recipe
    Lost? Site Map

    Ricotta-Lemon Muffins

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    nancyal's Note:

    I found these on the Mollie Katzen website, they are delicious.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note


    Serves: 12



    Units: US | Metric


    1. 1
      Preheat oven to 375 degrees.
    2. 2
      Lightly oil or spray 12 2-inch muffin cups.
    3. 3
      In a medium size bowl, combine ricotta, egg, milk, butter, vanilla, lemon zest, lemon juice, and sugar.
    4. 4
      Beat until well blended.
    5. 5
      In a second medium size bowl, sift together the flours, baking powder, and salt.
    6. 6
      Make a well in the center and pour in the wet mixture.
    7. 7
      Mix from the bottom of the bowl with just a few strokes until thoroughly combined (don't overmix).
    8. 8
      Use a 1/3c measure with a handle or 2 soup spoons to scoop batter from the bowl to the muffin cups.
    9. 9
      Fill 3/4 full.
    10. 10
      Bake in the center of the oven for 20-25 minutes, or untilo a toothpick comes out clean.
    11. 11
      Remove from oven and cool in pan 10 minutes.
    12. 12
      Eat hot or warm or at room temperature.
    13. 13
      Note:To make these even higher in protein, you may substitute a good protein powder for 1/2c of the flour.
    14. 14
      If you cannot find the whole wheat pastry flour, you may use all unbleached flour.

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on May 27, 2002


      Nice, delicate flavor...a breeze to make. Just for variety, I poked some individually quick frozen wild blueberries into the batter of 6 of these muffins (if you don't thaw them before you use them, they won't turn your batter blue!). M&Mers

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 24, 2002


      I found this recipe quick and easy to prepare and to bake:) it tastes good too! yummy!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 20, 2010


      Pretty solid little muffin, I made it with grapeseed oil instead of butter, and sour milk instead of fresh milk. I also used the zest and juice of an entire lemon. The texture was good, the sweetness was good too, but I found the muffin kind of bland. Probably could do with at least the juice of a second lemon.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Ricotta-Lemon Muffins

    Serving Size: 1 (69 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 181.4
    Calories from Fat 68
    Total Fat 7.5 g
    Saturated Fat 4.5 g
    Cholesterol 39.6 mg
    Sodium 261.9 mg
    Total Carbohydrate 23.1 g
    Dietary Fiber 1.5 g
    Sugars 6.5 g
    Protein 5.6 g

    Ideas from


    Over 475,000 Recipes Network of Sites