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Savory Ricotta Muffins


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.


  • 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


  1. Preheat oven to 375 degrees. Spray a muffin tin with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast & Brunch
  • Cuisine: American


  • 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