These savory ricotta muffins with fresh basil and lemon are great for breakfast, brunch, lunch or dinner! They’re perfect alongside a bowl of soup or served up with some scrambled eggs and bacon.
Savory Ricotta Muffins
We spent the last weekend in a flurry of “what are all the things we need to do” activity as we prepared for our much-needed summer break. For me, preparation usually includes only one thing: I must cook all the things so that 1). The fridge is cleared out before we leave and 2.) I have enough photos, recipes, and blog posts stockpiled so I can keep the blog going while we’re away. Packing and other nonsense usually takes a back seat, which is why I’m left scrambling at the last minute to get everything else down. Food first, everything else second.
So let’s talk muffins: these savory ricotta muffins are simple to make and versatile! I happened to have basil, lemon, and ricotta on hand, but you can totally switch things up and use what you have. Any combination of cheese and herbs would work well – maybe cheddar and chives? Or fresh thyme and goat cheese? It’s up to you. I’m categorizing these under brunch and side dishes because they would be great for breakfast alongside some scrambled eggs or paired up with soup for lunch or a light supper. I popped most of mine in the freezer to have on hand when we get back from vacay – it’s always nice to have something waiting after time away from home.
I’ll be popping in and out over the next few weeks – I have a pretty tasty line-up thanks to the cooking fest this weekend, so stay tuned!
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Savory Ricotta Muffins
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 muffins 1x
Description
These savory ricotta muffins with fresh basil and lemon are great for breakfast, brunch, lunch or dinner! They’re perfect alongside a bowl of soup or served up with some scrambled eggs and bacon.
Ingredients
- 1 egg, lightly beaten
- 4 tablespoons unsalted butter, melted
- 3/4 cup 2% milk
- 4 ounces ricotta cheese
- 2 tablespoons chopped fresh basil
- Lemon zest from one lemon
- Juice from 1/2 a lemon
- 1 and 1/2 cups of flour
- 1/2 tablespoon baking powder
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 375 degrees. Spray a muffin tin with cooking spray.
- In a large bowl combine the egg with the melted butter. Add the milk, cheese, basil, lemon zest, and lemon juice and stir until combined.
- In a medium bowl, sift (or stir using a whisk) the flour, baking powder, sugar, and salt together. Add the dry ingredients to the wet ones and stir until just combined.
- Spoon the batter evenly into 9 muffin holes. Pour a couple tablespoons of water into the empty holes. Bake at 375 degrees for 25-30 minutes, or until a toothpick comes out clean. Let the muffins cool for a few minutes in the pan before transferring to a wire rack.
- Category: Breakfast & Brunch
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 166
- Sugar: 1.7g
- Sodium: 289.7mg
- Fat: 7.9g
- Carbohydrates: 19g
- Fiber: 0.6g
- Protein: 5g
Keywords: savory muffins
jan says
Made these yesterday with ricotta and rosemary. They are a wee bit dry, but a dollop of wild blueberry preserves made them sing. Definitely a keeper. Thanks!
★★★★
Rosemary @anitalianinmykitchen says
Hi April these look and sound amazing. I love any kind of muffin. Have a great trip, looking forward to the photos!