Lemons Add Zest to Mini Muffin Recipe

I can't wait to make these lemon mini muffins again.

After reading “How to Eat a Cupcake” by Meg Donahue, I had a craving for lemon cupcakes. It’s not really a flavor I reach for but the way that Ms. Donahue described the cupcakes in the book I decided to give it a try. So I found a recipe that I wanted to try and surprisingly it was for the cupcake’s cousin, the muffin.

Trying to eat healthier, the recipe I found was for Tuscan Lemon Muffins. Deciding that I could spread the joy better if I did enjoy them, I turned them into mini muffins. What I like about this recipe is the simple ingredients. But what I love is how moist these muffins come out.  


  • 7 9/10 ounces all-purpose flour (1 3/4 cups)
  • 3/4 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup part-skim ricotta cheese
  • 1/2 cup water
  • 1/4 cup olive oil 
  • 1 tablespoon grated lemon rind 
  • 2 tablespoons fresh lemon juice 
  • 1 large egg, lightly beaten 
  • Cooking spray
  • 2 tablespoons turbinado sugar

I didn't have turbinado sugar so I used vanilla sugar by Williams Sonoma.


  1. Preheat oven to 375°.
  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. 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; coat with cooking spray. Divide batter among muffin cups. Sprinkle turbinado sugar over batter. Bake at 375° for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.

Since I used a mini muffin pan I only baked them for 10 minutes.  

Try this recipe, you won't be disappointed!

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