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Baking recipe · from the recipe book

Ricotta Spinach Muffins with Mozzarella Tops

Tender, moist muffins rich with creamy ricotta and spinach, finished with a bubbly, golden mozzarella crust.

Ricotta Spinach Muffins with Mozzarella Tops

Ingredients

  • 2 cups260 gAll-purpose flour
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • ¼ tsp0.5 gGround nutmeg
  • 1 cup250 gPart-skim ricotta
  • ¾ cup (180 ml)180 gMilk, 2%
  • 2 large100 gEggslightly beaten
  • ⅓ cup75 gOlive oil
  • 4 cups loosely packed120 gBaby spinachfinely chopped
  • 3 cloves9 gGarlicminced
  • 4 oz110 gPart-skim mozzarellashredded
  • 1½ tsp3 gLemon zest

Steps

  1. Heat the oven to 400°F (200°C) and grease a 12-cup muffin pan or line it with paper liners.
  2. Warm 1 teaspoon of the olive oil in a skillet over medium heat, add the garlic and spinach, and cook 2 to 3 minutes until wilted. Spread on a plate to cool for 5 minutes, then squeeze out any liquid.
  3. In a large bowl, whisk the flour, baking powder, baking soda, salt, black pepper and nutmeg.
  4. In a second bowl, whisk the ricotta, milk, egg, the remaining olive oil and the lemon zest until smooth.
  5. Stir the cooled spinach mixture and two-thirds of the mozzarella into the wet mixture.
  6. Pour the wet mixture into the dry ingredients and fold just until no dry flour remains; a lumpy batter is fine.
  7. Divide the batter among the muffin cups and scatter the remaining one-third of the mozzarella over the tops.
  8. Bake 20 to 22 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 to a rack and cool 10 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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