Ricotta Basil Muffin

This easy to make, eggless, savory ricotta basil muffin is packed with fresh flavors and make a great breakfast on the go or for brunch. Buttermilk extends a soft texture and a delicious crumb. With a lovely flavor profile and a soft texture, this muffin recipe is the only thing you will need.

This simple yet tasty muffin with a delicious medley of ricotta, basil, garlic, olive oil, pine nuts, and with a tomato topping will hit the right spots. The outrageously delicious muffins boast with aroma and flavor of fresh basil! Nothing can beat fresh basil.

Do you love pasta, pizza, or Italian salads? Then these muffins should go into your menu. The flavor profile will definitely convince you to bake these often.

Not only the flavors, but with this recipe you could utilize the fresh basil growing in your garden and make unbelieveably delicious meal that your family would love again and again. You could top the muffins with cherry tomato halves in place of chopped roma tomatoes. Or serve it with Roasted Cherry Tomato Soup for a delciious summer meal utilizing the summer bounty from your garden. That's what I do.

What you'll need to make this ricotta basil muffin?

All purpose flour - This flour forms the base and gives the structure to the muffin.

Ricotta cheese - creamy ricotta adds flavor

Buttermilk - gives a tender texture to the muffin.

Olive oil - this is the perfect choice to match the flavor profile of this muffin.

Basil - Fresh basil adds aroma and flavor. I highly recommend using fresh basil when it is available.

Garlic - Adds to the flavor.

Baking powder and baking soda - leavening agents

Black pepper and chili flakes - These add to the spicy kick. You may adjust the quantity as per your taste profile.

Parmesan cheese - I always use my plant based parmesan cheese. You can use your preferred parmesan in this recipe.

Salt - gives flavor.

Pine nuts - Enhances the flavor profile by adding a nutty profile and also gives a texture bite.

Tomatoes - This recipe uses chopped roma tomatoes as a topping. This is optional. You may also use a halved cherry tomato too.

Serving Suggestions

These muffins are simply amazing and it is possible to slide in a couple of them easily. Whether you sit at the table or eat on the go, these are great with a cup of coffee or chai. Undoubtedly, yummy breakfast!

I serve these for weekend brunch too. There are endless possibilities to serve these muffins for brunch, lunch, or for dinner. Drizzle a little sun dried tomato oil, chili oil, or butter, or extra ricotta for an unbelievable flavor explosion. I serve these muffins often with Tomato Soup or creamy tomato garbanzo stew for an easy weeknight meal. They are great with dals or lentil stews or spinach curries too. Why don't you serve these with some pasta or salad?

Storage

I highly recommend storing this muffin in the refrigerator if you have any leftovers. Though they can be at room temperature for 24 hours, regrigerating the muffins extends the shelf life. Moreover, it gives an easy breakfast option for the next couple of days as muffins are always easy to eat on the go. You may store these muffins for 4-5 days in the fridge. Warm them in the oven or airfryer and serve.

Are these ricotta basil muffins vegan?

This recipe uses ricotta cheese and buttermilk, and hence it is vegan. However, you could substitute with a plant based ricotta cheese and plant based milk to make the vegan version of these muffins.

More Ricotta Recipes

Creamy ricotta is a great base to make appetizer, sauces, or desserts. Try these Badam Ricotta Cheese Burfi, Hatch Chili and Ricotta Sauce Pineapple Pizza, and ricotta basil paratha recipes for a delicious spin with ricotta cheese.

More Savory Muffins

If you are looking for savory muffins, you are in the right place. I bake both sweet as well as savory versions often. This Samosa Muffin is a hot selling one in our home and Cashew Yogurt and Potato Muffins too. The flavors are so delicious and comforting!

If you love tomatoes and basil (who doesn't?), then I recommend this Sourdough Discard Whole Wheat Sundried Tomato Basil Muffins which you could make anytime of the year, even when fresh produce is not available.

Finally, this Cornmeal Cheese Bomb Muffin is a must for cornbread lovers and cheese lovers.

Ricotta Basil Muffins

These eggless, savory ricotta basil muffins are packed with fresh flavors and make a great breakfast on the go for brunch.

Course Breakfast

Keyword Muffins

Servings muffins

Ingredients

2 Cups All purpose flour
1 cup 3 tbsp Buttermilk
3/4 Cup Ricotta
1/4 Cup Olive oil
1 tbsp chili flakes
3 tbsp Parmesan
3/4 cup Fresh basil loosely packed
1 tsp Salt
1 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Black pepper
1 tbsp garlic Finely minced
2 tbsp pine nuts toasted
2-3 tbsp Roma tomato chopped (optional)

Instructions

Preheat the oven to 350℉
Add the flour, salt, parmesan cheese, baking soda and baking powder to a bowl. Mix and set aside.
Mix the ricotta, buttermilk, chili flakes, basil, oil, black pepper, and garlic.
Add the wet ingredients to dry ingredients and mix quickly. Fold in the toasted pine nuts.
Scoop the batter and add it into lined muffin tray.
Add chopped tomatoes or cherry tomato halves on top (optional).
Bake for 20 min. Remove from the oven and cool completely.
Serve for breakfast or brunch.