Save Ricotta Citrus Banana Muffins are an irresistible breakfast or snack that makes the most of ripe bananas, creamy ricotta, and lively hints of orange and lemon. These muffins are soft with a tender crumb—you get the comfort of banana bread, but with a sunny citrus twist that brightens every bite.
The first time I made these muffins, I wanted to use up extra ricotta and overripe bananas on my counter. The kitchen filled with citrusy aromas as they baked and now these are my go-to for Saturday brunch with friends.
Ingredients
- Ripe bananas mashed: give moisture and natural sweetness for that signature banana flavor Use bananas with plenty of brown spots for best results
- Ricotta cheese: adds a creamy, rich texture and lightness Try to use whole milk ricotta for a truly tender crumb
- Eggs: provide essential structure and help the muffins rise Choose fresh, large eggs
- Vegetable oil: keeps the crumb moist with a subtle flavor Light neutral oils like sunflower or canola work best
- Milk: ties wet ingredients together and loosens the batter Whole milk gives the richest taste but lower fat options work in a pinch
- Vanilla extract: brings warmth and depth Real vanilla extract makes a noticeable difference
- Orange zest and lemon zest: deliver bright citrus aroma and flavor Use a fine microplane and only the colored part of the peel
- Fresh orange juice and fresh lemon juice: enhance the fruitiness and offer a subtle tang Always use freshly squeezed juice for best results
- All-purpose flour: serves as the muffin’s base Choose unbleached if possible for a wholesome crumb
- Granulated sugar: sweetens without overshadowing the fruit Look for fine, even crystals
- Baking powder and baking soda: work together for a soft rise and a light texture Check their freshness for the best lift
- Salt: brings balance Pulls together all the flavors
- Turbinado sugar optional topping: creates a beautiful golden crunch on top Find in the baking aisle for a delightful textured finish
Instructions
- Prepare the Oven and Pan:
- Ensure the oven is fully preheated to 350F or 175C before you start mixing. Line a standard 12-cup muffin tin with paper liners or lightly grease each well for easy removal later.
- Mix the Wet Ingredients:
- In a large mixing bowl, mash your bananas until mostly smooth. Add ricotta, eggs, oil, milk, vanilla, citrus zests, and both juices. Whisk thoroughly until the mixture looks silky with no large banana lumps left. This step helps distribute flavor evenly in every bite.
- Combine the Dry Ingredients:
- In a separate bowl, use a clean whisk to gently mix flour, sugar, baking powder, baking soda, and salt. Make sure the baking powder and soda are completely dispersed so the muffins rise uniformly.
- Fold Together:
- Gently add your dry mixture to the wet ingredients. Use a spatula to fold just until the flour disappears. Do not overmix. A few small lumps are fine and will keep the texture tender and soft.
- Fill and Top:
- Spoon the batter equally into each muffin cup, filling them about three quarters full. If desired, sprinkle a generous pinch of turbinado sugar over each for a bakery-style crunchy top.
- Bake:
- Slide your muffin tray onto the center oven rack. Bake for 22 to 25 minutes or until the tops are golden and a toothpick inserted in the center comes out clean. Rotate the pan halfway through if your oven has hot spots.
- Cool:
- Let the muffins sit in their tin for five minutes to finish setting. Then transfer them to a wire rack to cool completely. This helps them stay fluffy and prevents soggy bottoms.
Save Orange zest is my favorite part of this recipe. The perfumed scent always reminds me of my grandmother’s spring kitchen and her habit of zesting big, juicy oranges straight into our batter. We used to peel the leftover zest off the grater and taste the pure sunshine flavor. Muffins like these always spark such sweet memories.
Storage Tips
Store muffins in an airtight container at room temperature for up to three days. If you need to keep them longer, wrap each muffin individually and freeze for up to two months. Thaw overnight at room temperature or gently warm in the microwave for a bakery-fresh treat. Avoid refrigerating as this can dry out their texture.
Ingredient Substitutions
Swap ricotta with full-fat cottage cheese or plain Greek yogurt for a similar soft crumb. Almond or oat milk can replace dairy milk for a lighter version. If you need gluten-free, choose a trusted 1 to 1 gluten-free flour alternative. Dairy-free ricotta works too for those avoiding milk.
Serving Suggestions
These muffins shine with a pat of butter or tangy citrus marmalade. I love them alongside a hot mug of Earl Grey or cinnamon-laced herbal tea for breakfast. For brunch gatherings, serve with a platter of fresh berries and honey.
Cultural and Seasonal Touches
Banana bread recipes have long been a staple in American kitchens as a way to use up ripe fruit but the addition of ricotta brings an Italian touch and extra tenderness. The citrus accents make these muffins perfect for winter when citrus is at its best but feel free to experiment using lime or tangerine zest in spring and summer for a seasonal spin.
Save These muffins are naturally tender and delicious for breakfast or an afternoon treat. The citrus notes make each bite bright and memorable.
Kitchen Questions
- → How do I achieve moist and tender muffins?
Use ripe bananas and whole milk ricotta, and avoid overmixing the batter. This keeps the muffins soft and tender.
- → Can I use store-bought orange and lemon juice?
Fresh juice and zest give the brightest flavor, but bottled juice works if fresh citrus isn't available.
- → What can I substitute for vegetable oil?
Melted butter or a neutral oil like canola can be used in place of vegetable oil with similar results.
- → How can I make these gluten-free?
Replace all-purpose flour with a 1:1 gluten-free flour blend. Check all ingredients for gluten-free certification.
- → Is there a dairy-free alternative to ricotta?
You can use a plant-based ricotta or thick dairy-free yogurt for a similar creamy texture if needed.
- → How should I store leftover muffins?
Keep muffins in an airtight container at room temperature for up to 2 days, or freeze for longer storage.