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Savory Muffins with Ricotta and Carrots

Sweet muffins are so last year. This year it’s all about savory muffins; delicious muffins that you can eat as  an easy breakfast or as a side dish with any meal. And when we discovered these savory muffins from Pure Flour From Europe, we knew we had a winner.

Ricotta carrot muffins on board with tomatoes and tablespoon of flour.

Savory Muffins Made with Italian 00 Flour

What’s different about these muffins? Well, for one thing, clearly, they are not sweet.

They’re also make with Italian 00 flour, one of our favorite discoveries from our flour trip to Italy last year.

Overhead view of ricotta carrot muffins.

Italian 00 flour is one of the lightest flours and it’s perfect for baking.  (The 00 reflects the finest ground, with a range going up to 2, which is the coarsest.)

When you bake with 00 flour, you tend to get very soft baked goods with a tender “crumb.” This flour is even lighter than cake flour. However, it’s not as sturdy as cake flour. So it might be more likely to fall apart if you use it for, say, a layer cake. But in a muffin… perfection!

Pure Flour From Europe Recipe

We based these savory muffins on a recipe from Pure Flour From Europe. However, we adapted the recipe just a bit. For instance, we reduced the amount of carrots. (The batter is extremely moist already, thanks to the ricotta and eggs.) We also added a bit of salt just to kick up the savory factor a little bit. (The recipe simply calls for flour to taste.)

Solo ricotta carrot muffin with spinach leaves and tomatoes.


Furthermore, the recipe calls for instant yeast, which is not typically used in American muffin recipes. We did a one-to-one substitution for that with baking powder. Finally, although we know that weight measurements are much more exact, we converted the measurements to the more commonly used American measures.

Savory Ricotta-Carrot Muffins Recipe

Savory Ricotta-Carrot Muffins

A delightful savory muffin made with ricotta cheese, carrots, and finely milled Italian flour.

Course Breakfast or Snack, Side Dish, Snack
Cuisine American
Keyword carrots, ricotta cheese, savory muffins
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 12


  • 3 eggs
  • 1/3 cup whole milk
  • 1/3 cup vegetable oil
  • 1/4 cup ricotta cheese
  • 1 3/4 cup Italian 00 flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 cups grated carrots
  • 1/3 cup freshly grated Parmesan cheese
  • 12 cherry tomatoes


  1. Whisk together the eggs and whole milk. Gradually add in the oil, continuing to whisk the mixture, until all of the oil is incorporated. Stir in the ricotta cheese until the mixture is smooth and evenly yellow.

  2. In a separate bowl, combine the flour, baking powder, and salt. Add to the wet mixture, stirring just enough to combine. Fold in the grated carrots and grated cheese.

  3. Drop the batter by rounded tablespoonfuls into prepared muffin baking cups. Top each muffin with a cherry tomato. Bake at 350 degrees F. for 30 minutes or until the muffins have risen and are a light golden brown. Serve warm or at room temperature.

More on Italian Flour

The European Union’s flour industry is known for its cutting-edge technology, highest safety and purity standards, and sustainable processes. Italy leads the pack, with 233 mills producing over 4 million tons of flour per year. By milling soft wheat and durum wheat to make flours for breads, pizzas, and pastas – the staples of the Italian diet – Italy is both the source and consumer of some of the world’s finest flours. (We had a chance to visit Italy last year and learn all about Italian flour and the the Italian pasta- and pizza-making traditions.)

Muffins on cutting board.

To learn more about Italian and European flour, you can find a ton of info at Pure Flour from Europe. If you’d like to purchase Italian flours, your best bet in the U.S. is an Italian specialty food store. (But look for more coming soon to a store near you!).

Blogger disclosure: I did not receive compensation for this post. All views expressed are my own.

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