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Baking recipe · from the recipe book

Ricotta Parmesan Muffins with Chives and Thyme

Soft, moist muffins made rich and creamy with ricotta and fruity olive oil, savory with nutty Parmesan, bright with chives and thyme, and finished with a lacy, crisp Parmesan top.

Ricotta Parmesan Muffins with Chives and Thyme

Ingredients

  • 1¾ cups230 gAll-purpose flour
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 1 tsp1 gDried thyme
  • ⅔ cup grated60 gGrated Parmesandivided
  • 2½ medium40 gGreen onionsgreen tops only, thinly sliced like chives
  • ¾ cup200 gPart-skim ricottaroom temperature
  • 2 large100 gEggsroom temperature
  • ⅔ cup (160 ml)160 gMilk, 2%room temperature
  • ⅓ cup70 gOlive oilplus a little for the pan

Steps

  1. Heat the oven to 400°F (200°C). Brush a 12-cup muffin pan with a little of the olive oil, keeping the rest for the batter.
  2. Measure the Parmesan and set aside 15 g for the tops; the remaining 45 g goes into the batter. Slice the green onion tops thinly to use as chives.
  3. In a large bowl, whisk the flour, baking powder, baking soda, salt, black pepper and thyme.
  4. Stir the 45 g of Parmesan and the green onion into the flour mixture so they're evenly coated.
  5. In a second bowl, whisk the ricotta and egg until smooth, then whisk in the milk and the remaining olive oil to make the wet mixture.
  6. Pour the ricotta mixture into the flour mixture and fold gently with a spatula just until no dry flour remains; a few lumps keep the muffins tender.
  7. Divide the batter evenly among the 12 cups and sprinkle the reserved 15 g of Parmesan over the tops.
  8. Bake 18 to 20 minutes, until the tops are golden and a toothpick in the center comes out clean.
  9. Cool in the pan for 5 minutes, then move the muffins to a rack and cool at least 5 minutes more before serving warm.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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