Light, flavorful muffins with mango, lemon, and ricotta, ideal for breakfast or snacking.
# The Ingredients You'll Need:
→ 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 well-drained thawed frozen mango)
# Step-by-Step Instructions:
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, eggs, milk, vegetable oil, vanilla extract, lemon zest, and lemon juice until smooth and well combined.
03 - In a separate bowl, combine all-purpose flour, granulated sugar, baking powder, baking soda, and salt with a whisk.
04 - Add the dry mixture to the wet ingredients. Stir gently using a spatula until just incorporated. Do not overmix; a few lumps remaining are acceptable.
05 - Fold in the diced mango delicately to avoid crushing the fruit.
06 - Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full.
07 - Place muffin tin in the oven and bake for 20 to 22 minutes, until the tops are golden and a toothpick inserted into the center emerges clean.
08 - Allow muffins to cool in the pan for 5 minutes. Transfer them to a wire rack to cool completely before serving.
