Ricotta Muffins with Lemon Spread

9 g
34 g
8 g
Total Fat
15 min
Prep Time
20 min
Cook Time


Lemon Spread

  • 2 cups (16 ounces) plain yogurt or Greek yogurt (see note)
  • 2 tablespoons honey
  • 1 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice


  • 2 cups flour
  • ¾ cup sugar
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup ricotta cheese
  • ¾ cup milk
  • 4 tablespoons butter, melted
  • 1 teaspoons grated lemon rind
  • 1 tablespoons fresh lemon juice
  • 1 egg, beaten
  • 1 tablespoon raw sugar

Nutrition Facts

per serving

Calories: 241
Protein: 9 g
Carbohydrate: 34 g
Fiber: 1 g
Total Fat: 8 g
Saturated Fat: 5 g
Cholesterol: 37 mg
Calcium: 37% DV
Sodium: 184 mg


For the lemon spread:

  1. Place a large coffee filter in a strainer over a bowl. Add yogurt and refrigerate until about ⅔ cup whey drips out. Remove yogurt from filter and combine with remaining ingredients; refrigerate until serving.

For the muffins:

  1. Preheat oven to 375° F. Place paper liners in 12 muffin cups. Spray with cooking spray.
  2. Combine flour, sugar, baking powder and salt.
  3. Combine ricotta and remaining muffin ingredients except raw sugar; add to flour mixture, stirring just until moist.
  4. Divide batter among muffin cups. Sprinkle each with raw sugar.
  5. Bake for 15 to 20 minutes until a pick inserted in the center comes out clean. Cool on a wire rack. Serve Lemon Spread with muffins.

Tips + Tricks:

  • Instead of dripping yogurt, 1 ½ cups Greek yogurt may be used. Muffins may be split and served with lemon curd in the center and topped with whipped cream for dessert. The lemon spread may also be used as a dip or sauce for fresh fruit.