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Whole-Wheat Meyer Lemon Ricotta Muffins

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  • Yield: 12 muffins 1x


  • 2 cups whole-wheat pastry flour*
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup brown sugar, lightly packed
  • 1/4 cup granulated sugar
  • 1 cup ricotta cheese
  • 1/2 cup applesauce
  • 1 egg
  • 1 tbsp Meyer lemon juice
  • 1 1/2 tbsp Meyer lemon zest
  • 1/2 tsp vanilla extract
  • Optional: 1/2 tsp raw turbinado sugar for dusting


  1. Preheat the oven to 350 degrees F and line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt and sugars.
  3. In a medium mixing bowl, mix together ricotta cheese, applesauce, egg, lemon juice and zest, and vanilla.
  4. Fold the wet ingredients into the dry until just combined (be careful not to over mix).
  5. Evenly distribute muffin batter to the paper-lined muffin tin. Optional: dust tops of muffins with raw sugar.
  6. Bake at 350 degrees F for 20-25 minutes, or until golden-brown.**
  7. Let muffins cool in pan for 5 minutes and then remove muffins from pan and let continue to cool on a wire rack.


*If you’re not used to the texture of whole-wheat muffins, try starting with 1 cup all-purpose flour and 1 cup whole-wheat pastry flour.

**Insert a toothpick into the center of one of the muffins to check to see if they’re done. Toothpick should come out clean.