Baking

Golden syrup, lemon and ricotta muffins

Name: Golden syrup, lemon and ricotta muffins recipe
Yield: 6
Ingredients: 3/4 cup (270g) golden syrup, plus extra to serve; 190g unsalted butter, at room temperature; 150g sour cream, at room temperature; 2 tsp vanilla bean paste; 2 eggs, at room temperature; 2 1/2 cups (375g) self-raising flour, sifted; 225g fresh ricotta, drained; Finely grated zest of 2 lemons; 150g white chocolate, finely chopped

Rate now

Jump to recipe

by Phoebe Wood

Mar 23, 2021

These sweet and syrupy muffins are the best way to treat the 3pm blues.

3/4 cup (270g) golden syrup, plus extra to serve
190g unsalted butter, at room temperature
150g sour cream, at room temperature
2 tsp vanilla bean paste
2 eggs, at room temperature
2 1/2 cups (375g) self-raising flour, sifted
225g fresh ricotta, drained
Finely grated zest of 2 lemons
150g white chocolate, finely chopped

Method

1.

Preheat oven to 170°C. Line a 6-hole Texas muffin pan with large muffin cases or six 13cm x 21cm pieces of baking paper.
2.

Place golden syrup in a bowl with the butter and beat until smooth. Beat in sour cream, vanilla and eggs, then flour until smooth. Fold in ricotta, lemon zest, then the white chocolate and fold to combine. Divide mixture among muffin cases and bake for 55-60 minutes until a skewer inserted in the centre of each comes out clean. Brush with extra golden syrup. Serve warm or at room temperature.

Rate now