Save It Bright, fluffy muffins bursting with sweet mango, zesty lemon, and creamy ricotta. Perfect for breakfast or a sunny snack.
I first baked these muffins for a weekend brunch with friends, and they quickly became a sunshine-filled favorite everyone requested again. The mango and lemon combination always reminds me of summer mornings.
Ingredients
- Ricotta cheese: 1 cup (250 g)
- Eggs: 2 large
- Whole milk: 1/2 cup (120 ml)
- Vegetable oil: 1/3 cup (80 ml)
- Vanilla extract: 1 tsp
- Lemon zest: Zest of 1 lemon
- Lemon juice: 2 tbsp fresh
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 3/4 cup (150 g)
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Fresh mango: 1 cup (160 g), diced (or thawed frozen mango, well-drained)
Instructions
- Prep Muffin Tin:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Mix Wet Ingredients:
- Whisk ricotta, eggs, milk, oil, vanilla, lemon zest, and lemon juice in a large bowl until smooth.
- Combine Dry Ingredients:
- In a separate bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- Blend Wet & Dry:
- Add dry ingredients to wet mixture and stir gently just until combined (some lumps okay).
- Add Mango:
- Fold in diced mango gently.
- Fill Muffin Cups:
- Divide batter evenly among muffin cups, filling about 3/4 full.
- Bake & Cool:
- Bake for 20 to 22 minutes, or until toothpick inserted comes out clean and tops are lightly golden. Cool in pan 5 minutes, then transfer to wire rack to cool completely.
Save It My kids help dice the mango and take turns mixing the batter. Baking these muffins together makes breakfast a happy family ritual we look forward to on weekends.
Required Tools
You'll need a 12-cup muffin tin, mixing bowls, whisk, spatula, measuring cups and spoons, and a wire rack.
Allergen Information
Contains milk, eggs, and wheat. Double-check ricotta and baking powder for allergens if sensitive.
Nutritional Information
Each muffin has about 180 calories, 6 g fat, 28 g carbohydrates, and 4 g protein.
Save It Enjoy these muffins straight from the oven for the best flavor. Their sunny mango and lemon notes add joy to any morning.
Common Questions About Recipes
- → Can I use frozen mango?
Yes. Thaw frozen mango, drain well, and dice before adding to the batter.
- → How do I make muffins extra fluffy?
Mix wet and dry ingredients gently. Avoid overmixing to keep the texture tender and airy.
- → What can I substitute for ricotta?
Cottage cheese, mascarpone, or thick Greek yogurt work, but ricotta gives the best texture.
- → Can I add other fruits?
Yes. Try blueberries or raspberries for a flavorful twist, or combine with mango for variety.
- → How long will muffins stay fresh?
Store in an airtight container for up to 3 days or freeze for up to a month.
- → What can I serve with muffins?
Enjoy them plain or with butter, a drizzle of honey, or alongside fresh fruit.