Tuscan Lemon Muffins


These are light, fluffy, moist, and have intense lemon flavor. In other words, lemon heaven!

I have made these muffins many times now and they never fail to impress. The secret ingredients making these muffins so supreme are ricotta cheese and just ¼ cup of olive oil. The lightness of the ricotta can be detected in the muffins’ texture and the superiority of the olive oil over canola oil also upgrades both their moistness and divine flavor.

This recipe originates from Cooking Light magazine, one of my esteemed recipe sources. The only tweaks I made include decreasing the sugar quantities (which I tend to do 95% of the time).

Although squeezing the lemon juice and grating the lemon zest are a bit time consuming, it is well worth it when these fragrant muffins emerge from the oven.



Tuscan Lemon Muffins

Yield: A dozen standard-sized muffins


7 9/10 ounces all-purpose flour (1 ¾ cups)

scant 2/3 cup granulated sugar

2 ½ tsp baking powder

¼ tsp salt

¾ cup part-skim ricotta cheese

½ cup water

¼ cup olive oil

1 TBP grated lemon rind

2 TBPS fresh lemon juice

1 large egg, lightly beaten

Cooking spray

A handful of turbinado sugar


  1. Preheat oven to 375 degrees.
  2. 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.
  3. Place 12 muffin-cup liners in muffin cups and coat with cooking spray. Divide batter among muffin cups. Lightly sprinkle turbinado sugar over batter. Bake at 375 for 16 minutes, rotating half way through, or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack; then turn out of tin and cool completely on wire rack.

Adapted from Cooking Light magazine



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