Soft, zesty muffins with mango, lemon, and ricotta. Ideal for breakfast or snacking any time.
# Components:
→ Wet Ingredients
01 - 1 cup ricotta cheese
02 - 2 large eggs
03 - 1/2 cup whole milk
04 - 1/3 cup vegetable oil
05 - 1 teaspoon vanilla extract
06 - Zest of 1 lemon
07 - 2 tablespoons fresh lemon juice
→ Dry Ingredients
08 - 2 cups all-purpose flour
09 - 3/4 cup granulated sugar
10 - 2 teaspoons baking powder
11 - 1/2 teaspoon baking soda
12 - 1/4 teaspoon salt
→ Fruit
13 - 1 cup fresh mango, diced or thawed frozen mango, drained
# Method:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large mixing bowl, whisk together ricotta cheese, eggs, whole milk, vegetable oil, vanilla extract, lemon zest, and fresh lemon juice until mixture is smooth.
03 - In a separate bowl, whisk all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
04 - Add dry mixture to the wet mixture and stir gently until just combined. Some lumps may remain.
05 - Fold diced mango into the batter with a spatula, mixing carefully to avoid overmixing.
06 - Distribute batter evenly into prepared muffin cups, filling each approximately three-quarters full.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
08 - Let muffins cool in the pan for 5 minutes. Transfer to a wire rack and allow to cool completely.
