Tuscan Lemon Muffins

I saw these Tuscan Lemon Muffins in the latest issue of Cooking Light and HAD to try them.  I love lemon anything (scones, poppyseed bread, pie…) and at 186 calories and 6.2 grams of fat, these won’t break the calorie bank.


  • 7 9/10 oz all-purpose flour (1 3/4 cups)
  • 3/4 cup granulated sugar
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup part-skim ricotta cheese
  • 1/2 cup water
  • 1/4 cup olive oil
  • 1 Tbs grated lemon rind
  • 2 Tbs fresh lemon juice
  • 1 large egg, lightly beaten
  • Cooking spray
  • 2 Tbs turbinado sugar


  1. Preheat oven to 375°.
  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
  3. Combine flour and next 3 ingredients (through salt); make a well in center.
  4. Combine ricotta and next 5 ingredients (through egg).
  5. Add ricotta mixture to flour mixture, stirring just until moist.
    Place 12 muffin-cup liners in muffin cups; coat with cooking spray.
  6. Divide batter among muffin cups.
  7. Sprinkle turbinado sugar over batter.
  8. Bake at 375° for 16 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.

Printable version.

4 thoughts on “Tuscan Lemon Muffins

      1. Ah, thanks. The “Tuscan” makes them sound particularly good, but I didn’t think lemons grew there. After finally discovering the yumminess that is Meyer lemons, though, I thought I’d ask. Going to give them a try.

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