Mother’s Day Breakfast Muffins: Easiest Recipe EVER

Mother's Day breakfast muffins have always held a special place in my heart. From the time I was a little girl waking up to the aroma of freshly baked goodness wafting from the kitchen on Mother's Day, these muffins represented love, warmth, and family. This year, I'm excited to share my signature recipe for Mother's Day breakfast muffins that my own grandmother passed down to me. These aren't just any muffins; they're a delicious, heartfelt way to show your appreciation for the amazing mothers in your life.

Why You Will Love This Mother's Day breakfast muffins Recipe

What makes these muffins so special? They're incredibly moist, perfectly sweet, and bursting with a bright lemon flavor that screams "spring." They're also surprisingly easy to make, even for beginner bakers. I’ve tweaked my grandmother's original recipe over the years, adding a secret ingredient (shhh…it's ricotta cheese!) that makes them unbelievably tender. Imagine the smile on Mom's face when she bites into one of these warm, comforting muffins on her special day. Trust me these are perfect for Mother's Day breakfast. Or try them aside Mothers Day Breakfast Bars.

These Mother's Day breakfast muffins are more than just a treat; they're a symbol of love and thoughtfulness. Making something from scratch speaks volumes. Plus, the recipe is easily adaptable to suit different tastes and dietary needs. Looking for something even more decadent? Try making Mothers Day Breakfast Cheesecake! And don't forget, you can never go wrong with a classic Mothers Day Breakfast Pudding. And before you start, Follow us on Pinterest for more delicious baking inspiration!

Ingredients Needed for This Mother's Day breakfast muffins Recipe

Here are the ingredients you'll need to create these delightful Mother's Day breakfast muffins:

For the Muffins:

• 2 1/2 cups all purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup ricotta cheese
• 1/2 cup milk (any kind)
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• Juice and zest of 1 lemon

For the Crumb Topping (optional):

• 1/2 cup all purpose flour
• 1/4 cup granulated sugar
• 1/4 cup cold unsalted butter, cut into small pieces

How to Make This Mother's Day breakfast muffins Recipe

Let's get baking! Follow these simple steps to create your own batch of unforgettable Mother's Day breakfast muffins:

1. Preheat your oven to 375°F (190°C). Line a 12 cup muffin tin with paper liners or grease it well.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, combine the ricotta cheese, milk, oil, eggs, vanilla extract, lemon juice, and lemon zest. Mix until smooth.
4. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix!
5. If making the crumb topping, combine the flour and sugar in a small bowl. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
6. Fill each muffin liner about 2/3 full. Sprinkle with crumb topping, if desired.
7. Bake for 18 20 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

How to Serve This Mother's Day breakfast muffins Recipe

These Mother's Day breakfast muffins are delicious served warm or at room temperature. Pair them with a cup of coffee, tea, or a glass of fresh orange juice for a complete breakfast experience. Consider adding a dollop of whipped cream or a dusting of powdered sugar for an extra touch of elegance. Some fresh berries on the side would also make an excellent accompaniment.

How to Store This Mother's Day breakfast muffins Recipe

For best results, store these Mother's Day breakfast muffins in an airtight container at room temperature for up to 2 days. You can also refrigerate them for up to 5 days. To freeze, wrap the muffins individually in plastic wrap and then place them in a freezer safe bag. They can be frozen for up to 2 months. Reheat in the microwave or oven until warmed through.

Tips to Make This Mother's Day breakfast muffins Recipe

• For a richer flavor, use whole milk ricotta cheese.
• Be careful not to overmix the batter, as this can result in tough muffins.
• If you don't have lemon, you can substitute orange or another citrus fruit.
• For a nuttier flavor, add 1/2 cup of chopped nuts to the batter.
• To prevent the crumb topping from browning too quickly, tent the muffins with foil during the last few minutes of baking.

Helpful Notes for This Mother's Day breakfast muffins Recipe

The ricotta cheese adds a wonderful moisture and tenderness to these muffins. You can use part skim or whole milk ricotta, but I prefer whole milk for the best flavor and texture. Make sure your baking powder and baking soda are fresh for optimal leavening. Feel free to adjust the amount of lemon zest to your liking.

Variation of This Mother's Day breakfast muffins Recipe

Feeling adventurous? Try these variations:

• Blueberry Lemon: Add 1 cup of fresh or frozen blueberries to the batter.
• Chocolate Chip: Stir in 1/2 cup of chocolate chips to the batter.
• Poppy Seed: Add 1 tablespoon of poppy seeds to the batter.
• Gluten Free: Use a gluten free all purpose flour blend.

FAQs About This Mother's Day breakfast muffins Recipe

Q: Can I make these Mother's Day breakfast muffins ahead of time?

A: Yes! You can bake them a day in advance and store them in an airtight container at room temperature.

Q: Can I use a different type of cheese besides ricotta?

A: While ricotta is key to the texture of these muffins, you could try using mascarpone cheese as a substitute.

Q: My crumb topping is too dry. What can I do?

A: Add a tablespoon of melted butter to moisten the crumb topping.

Frequently Asked Questions

Conclusion

These Mother's Day breakfast muffins are a simple yet meaningful way to show Mom how much you care. The aroma alone will fill the house with love and warmth, creating a cherished memory for years to come. Gather your ingredients, preheat that oven, and let's bake some magic together! Don't hesitate to leave a comment below if you have any questions or if you have your own special twist on these Mother's Day breakfast muffins to share.

Mother’s Day Breakfast Muffins: Easiest Recipe EVER

These Mother’s Day Breakfast Muffins are a perfect way to celebrate the special women in your life. Moist, lemony, and topped with an optional crumb topping, they’re sure to bring a smile.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins
Category: Breakfast
Cuisine: American

Nutrition:

Calories: 250
Protein: 4g
Carbs: 30g
Fat: 12g

Ingredients

• 2 1/2 cups all purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup ricotta cheese
• 1/2 cup milk (any kind)
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• Juice and zest of 1 lemon
• FOR THE CRUMB TOPPING (OPTIONAL):
• 1/2 cup all purpose flour
• 1/4 cup granulated sugar
• 1/4 cup cold unsalted butter, cut into small pieces

Instructions

1. Preheat oven to 375°F (190°C). Line a 12 cup muffin tin with paper liners or grease well.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, combine the ricotta cheese, milk, oil, eggs, vanilla extract, lemon juice, and lemon zest. Mix until smooth.
4. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix!
5. If making the crumb topping, combine the flour and sugar in a small bowl. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
6. Fill each muffin liner about 2/3 full. Sprinkle with crumb topping, if desired.
7. Bake for 18 20 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

• For a richer flavor, use whole milk ricotta cheese. Be careful not to overmix the batter. You can substitute orange for lemon. Muffins will keep at room temp in an airtight container for 2 days, or in the fridge for up to 5 days.