Lemon, Almond & Ricotta Mini Muffins

  • Servings : 24
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m

Right now, George is in bed and I’m enjoying one of these moist little lemon, almond & ricotta muffins with a cup of tea.  Having a baby and raising George has so far been the best job I’ve ever had (at times it is also the hardest – hence the need for muffins and cups of tea!).  One of the many delightful things about becoming a mum is making new friends.  I feel extremely lucky to have been grouped in with the best mothers group ever!  We were all very sad to say farewell to the lovely Lizzie and her gorgeous little girl, Edie, when they recently moved to Melbourne.  A keen baker, Lizzie arrived at her last mothers group catch up with some pantry staples she was keen to offload before her move.  I was quick to bag the baking ingredients – flour, almond meal and sugar – inspiration for these mini muffins. Yum – thanks Lizzie!

Nutrition Note:  Using mini muffin trays are a great way to keep control of portion sizes, especially when making muffins for the kids.

Muffin tin (pictured) supplied by Raco “A Taste For Life” quality cookware. 

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  • 1 cup almond meal
  • 1 1/4 cup plain flour
  • 2 tsp baking powder
  • 1/2 cup raw sugar
  • pinch of sea salt
  • 1/2 cup ricotta cheese
  • 2 eggs, lightly beaten
  • 1/2 cup coconut oil
  • 1/2 cup water
  • zest and juice from 2 lemons


Step 1

Preheat oven to 180 degrees Celsius. Grease and line two x 12 case mini muffin trays. (You can do 2 batches if you only have one mini muffin tray) -

Step 2

In a large bowl add the almond meal, plain flour, baking powder, sugar and salt. Stir to combine. -

Step 3

In a separate bowl mix together the ricotta, eggs, coconut oil, water, lemon zest and lemon juice. -

Step 4

Add the liquid ingredients to the dry ingredients and stir to combine being careful not to overmix. -

Step 5

Fill the muffin cases to 3/4 full and bake for 12-15 minutes. Cool muffins in the tray for 5 minutes before transferring to a wire rack to cool completely. -

Step 6

(Note: If you want to make larger muffins, these will take slightly longer, approx 18 - 20 minutes and will make 12.) -

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Recipe Comments

  1. posted by Lizzy on March 6, 2013

    It IS the best mothers group ever – we miss you guys! These look so yummy Jess, will definitely be making these this weekend. So glad the contents of my Sydney pantry were put to good use.

  2. posted by Debbi on March 24, 2013

    I’d like to make some of these today but couldn’t find any coconut oil this morning. Is there something I could use as an alternative?

    • posted by Jess on March 24, 2013

      Hi Debbie, yes – light flavored olive oil, macadamia or vegetable would all work. Enjoy, J x

  3. posted by Nazilla on November 4, 2013

    These muffins are AMAZING!!! My little man isn’t a fan but that’s ok, it just means there’s more for Mama ;)

  4. posted by Alex on January 31, 2014

    Hi. My son is starting school next week and I am trying out recipes for the lunch box. Seeing as I can’t use almond meal because of nut allergies what would you suggest as a substitute?

  5. posted by Rachael Murray on March 4, 2014

    I have extra virgin coconut oil, is this the correct oil to use? As it has a strong coconut taste.

    • posted by Jess on March 4, 2014

      Hi Rachael,
      I’m sure extra virgin coconut oil will work fine although will likely impart a stronger coconut flavour into the muffins – sure to be delicious! Alternatively you could use a light olive oil instead. Enjoy, Jx

  6. posted by Tania on March 4, 2014

    I don’t have coconut oil, can I use some other oil like canola or olive oil

  7. posted by Katrina Cumming on March 17, 2014

    I made these using an orange and adding some poppy seeds they were so tasty. I did make the originals which went down well too!!!

  8. posted by Tracy on April 23, 2014

    Hi, is there something non dairy that you can recommend that I can substitute for the ricotta? The muffins sound delicious!

  9. posted by Tegan on September 5, 2014

    Just made these muffins for friends visiting with their 2yo toddlers, a big hit all round. Lovely simple recipe with a big taste. Thanks again

  10. posted by Kathryn on February 2, 2015

    I made these tonight & OMG, these are awesome. Thanks for the recipe ladies :-)

  11. posted by Elise on February 9, 2015

    wow! My 15 month old daughter and I are eating this muffin as we speak and it is so yummy. I changed a few things to what I had in the house. I used limes instead of lemons and Greek yogurt instead of ricotta and also made them gluten free. They are the best muffins I have ever made! Thank you


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