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lemon muffins in the muffin tin, with hempseed sprinkles

Olive Oil Lemon Ricotta Muffins

  • Author: Jennifer McDaniel
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 12 muffins 1x


  • 1/2 c. extra virgin olive oil
  • 1/2 c. honey
  • 2 t. vanilla extract
  • 2 eggs
  • 1 c. part-skim ricotta cheese
  • 1 T. lemon zest and 4 T. juice (about 2 lemons)
  • 1 c. all-purpose flour
  • 3/4 c. whole-wheat flour (or whole-wheat pastry flour)
  • 2 t. baking powder
  • 1/2 t. baking soda
  • 1 t. cinnamon
  • 1 t. ground ginger
  • 1/2 t. cardamon
  • 1/4 t. salt


  1. Preheat the oven to 350 degrees F. Line 12 muffin tins with liners.
  2. In a large bowl, mix together the olive oil, honey, and vanilla. Add the eggs and mix until fully incorporated. Add the ricotta cheese, lemon zest, and juice, beat until smooth.
  3. Add the flour, baking powder, baking soda, cinnamon, ginger, cardamom, and salt. Mix until just combined, being sure the batter is completely mixed.
  4. Divide the batter among the 12 muffins.
  5. Transfer to the oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  6. Serve the muffins warm or at room temperature, smeared with nut butter!
  • Category: breakfast
  • Method: bake
  • Cuisine: american

Keywords: Olive oil, lemon ricotta muffins