09/09/2026
Our team meetings have been looking a little tastier lately… 🧁🧀
These Lemon, Ricotta & Hazelnut Muffins were made using homemade ricotta from our Mozzarella & Ricotta Cheese Making Kit.
They didn’t hang around for long, so we thought we’d better share the recipe. Save this one for your next batch of ricotta 👇
🍋 Lemon, Ricotta & Hazelnut Muffins
Makes 12
You’ll need:
250g plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
Pinch of salt
150g caster sugar
Zest of 2 lemons
2 large eggs
250g homemade ricotta
100ml mild olive oil
60ml milk
2 tbsp lemon juice
1 tsp vanilla extract
60g hazelnuts, roughly chopped
For the topping:
75g icing sugar
1–2 tbsp lemon juice
30g finely chopped pistachios
A little lemon zest
Method:
1. Heat the oven to 180°C fan and line a 12-hole muffin tin.
2. Mix the flour, baking powder, bicarbonate of soda and salt together.
3. In another bowl, rub the lemon zest into the sugar, then whisk in the eggs, ricotta, olive oil, milk, lemon juice and vanilla.
4. Gently fold the wet mixture into the dry, followed by the chopped hazelnuts. Be careful not to overmix.
5. Divide between the cases and bake for 18–22 minutes, until golden and springy.
6. Once cool, mix the icing sugar with enough lemon juice to make a thick drizzle. Spoon over the muffins and finish with the chopped pistachios and lemon zest.
