Lemon Ricotta Muffins

Perfectly sweetened with a citrus burst, these muffins are quick and easy to whip up. They can even be frozen for lunchboxes or for a quick snack.


For the muffins

  • 275 g (2 cups) plain flour
  • 110 g (1/2) cup caster sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 lemon, zest only, finely grated
  • 225 g (1 cup) ricotta
  • 2 large eggs
  • 75 ml semi-skimmed milk
  • 60 ml vegetable oil
  • 1/2 tsp vanilla extract

To serve

  • 80 g (2/3 cup) icing sugar
  • 1 lemon, juiced
  • 2-3 tbsp mixed seeds, e.g., sesame seeds, linseeds.


Step 1.
For the muffins: Preheat the oven to 190°C (170° fan). Line a 12-hole muffin tin with muffin or large cupcake cases.

Step 2.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. Set aside.

Step 3.
In a separate mixing bowl, whisk together the ricotta, eggs, milk, oil, and vanilla extract until smooth and even.

Step 4.
Gradually stir the wet ingredients into the dry until a batter forms; it doesn’t need to be totally smooth. Divide the batter between the muffin cases.

Step 5.
Bake until risen and dry to the touch, 20-25 minutes; when ready, a toothpick should come out clean from the centres.

Step 6.
Remove from the oven and transfer the muffins to a wire rack to cool.

Step 7.
To serve: Meanwhile, sift the icing sugar into a clean bowl. Gradually stir in enough lemon juice to make a smooth, pourable icing.

Step 8.
Drizzle the icing over the muffins and top with the mixed seeds before serving.

Serves 12