Mango Lemon Ricotta Muffins (Printable)

Bright muffins with mango, lemon zest, and ricotta for a fluffy, tender bite. Easy to make and delicious.

# What You'll Need:

→ Wet Ingredients

01 - 1 cup ricotta cheese
02 - 2 large eggs
03 - 1/2 cup whole milk
04 - 1/3 cup vegetable oil
05 - 1 teaspoon vanilla extract
06 - Zest of 1 lemon
07 - 2 tablespoons fresh lemon juice

→ Dry Ingredients

08 - 2 cups all-purpose flour
09 - 3/4 cup granulated sugar
10 - 2 teaspoons baking powder
11 - 1/2 teaspoon baking soda
12 - 1/4 teaspoon salt

→ Fruit

13 - 1 cup fresh mango, diced or well-drained thawed mango

# Method:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - In a large bowl, whisk ricotta cheese, eggs, milk, vegetable oil, vanilla extract, lemon zest, and lemon juice until smooth.
03 - In a separate bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt.
04 - Stir dry ingredients into wet mixture gently until just combined; some lumps are acceptable.
05 - Gently fold diced mango into batter.
06 - Divide batter evenly among muffin cups, filling each about three-quarters full.
07 - Bake for 20 to 22 minutes, until a toothpick inserted in the center comes out clean and tops are lightly golden.
08 - Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • Uses easy-to-find ingredients from the pantry and fridge
  • Ready in under forty minutes start to finish
  • Mango and lemon add fresh, vibrant flavor
  • Ricotta cheese creates an ultra-moist texture without heaviness
  • Not-too-sweet so you can enjoy them for breakfast or as a snack
02 -
  • Low in saturated fat for a muffin with a bakery style crumb
  • Naturally high in protein thanks to the ricotta and eggs
  • Will stay fresh and moist up to three days stored properly
03 -
  • Do not overmix or your muffins will turn out dense Stop stirring when there are still a few streaks of flour visible
  • Always use ripe sweet mango for the most flavor If using frozen make sure it is fully thawed and patted dry
  • Let muffins cool just five minutes in the pan before moving them to a rack Otherwise they will steam and lose their tender crumb
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