I've been seeing ricotta everywhere on my IG feed recently. The most popular one was deffo ricotta with figs on toast! I was very tempted to do that so I bought allll the figs and allll the ricotta but never got round to it because PK and I love figs so much we ended up finishing them on its own! I had to think of another way to use up the ricotta and since I've made a ricotta lemon cake once before, I knew this would make the loveliest muffins! I decided to add some raspberries in too to add a pop of colour and they came out soooo fluffy, moist and delicious! If you follow my recipe exactly, each muffin also comes down to around ~214 calories so it is quite guilt-free in my book.
To make them even more lush, I whipped up some ricotta, honey and lemon zest and they compliment the muffins so damn much you really have to try it to believe it 😍 These muffins are also not that sweet, so if you would like them to be sweeter, please feel free to add more honey, sugar, or just serve them with a bit of maple syrup 🌞 Let me know if you guys try this one!
Serves: 12 muffins
Difficulty: Level 1
Wow factor: ⭐⭐️⭐️⭐⭐
112gr extra virgin olive oil
112gr honey - more if you want them to be sweeter
2 large eggs
2tsp vanilla extract
130gr full fat ricotta cheese
1tbsp lemon zest
2tbsp lemon juice
190gr plain flour
35gr buckwheat flour
2tsp baking powder
1tsp bicarbonate soda
Demerara sugar to sprinkle on top
Optional for whipped ricotta topping:
120gr full fat ricotta cheese
1tbsp honey - more to taste
1/2tbsp lemon zest
Preheat your fan oven to 170 degrees celsius. Line 12 muffin tins with cupcake / muffin liners.
In a large bowl, use a whisk (you can use an electric one but I used a normal whisk and it was absolutely fine) to mix together the olive oil, honey, and vanilla. Add the eggs, one at a time, and beat well between each egg addition. Mix until fully incorporated.
Now add the ricotta cheese, lemon zest, and juice, beat until smooth and creamy. Sift in the flours, baking powder, baking soda, and salt. Mix until everything is fully combined.
Divide the batter among the muffin liners and sprinkle a some demerara sugar on top. Pop the muffin tin in the oven for 18 minutes, then decrease the heat to 160 degrees celsius and leave it in for an additional 5-10 minutes or until a toothpick inserted into the center comes out clean. We decrease the heat so the top doesn't burn but the inside is nicely baked!
Meanwhile, make the whipped ricotta. In a small bowl, use your electric whisk to whip up the ricotta. Once it looks more like cream cheese spread, add honey and whip again. Lastly, fold in the lemon zest. Taste it to ensure you are happy with the sweetness level. If not, just add more honey and whisk again until smooth.
When the muffins are ready, leave them to cool for at least 10 minutes. Serve with whipped ricotta, some maple syrup and more lemon zest if you wish! Enjoy 🤗🍋