How to make ricotta and chia muffins step by step

Step 1 - preparations

• Preheat the oven to 180℃ (top/bottom heat) or 170℃ (fan-assisted).
• Prepare muffin liners - if they are soft, place them additionally in a muffin baking pan.

Step 2 - preparing the muffin batter

• Transfer the dry ingredients for the muffins and lemon zest to a large bowl - mix with a spoon.
  375 g wheat flour - all-purpose, 200 g sugar, 2 teaspoons baking powder, 2 tablespoons grated lemon zest, 65 g chia seeds
  
• Crack the eggs into a small bowl and whisk with a fork - pour them into the bowl with the dry ingredients.
  2 eggs
  
• Add the ricotta and remaining wet ingredients to the bowl.
  250 g ricotta, 280 g Greek yogurt, 120 ml oil, 2 spoons lemon juice
  
• Mix everything briefly with a spoon - just until combined - the batter will be thick.
  
• Fill the muffin liners about 2/3 full - I got 14 large muffins.
  

Step 3 - baking ricotta muffins

• Place the muffin pan in the preheated oven and bake for about 20-25 minutes - depending on the size of the liners.
• After baking, let the muffins cool.

Step 4 - preparing the icing for the muffins

• Pour the powdered sugar into a bowl (you can use more) and mix with lemon juice added in portions.
  approx 50 g powdered sugar, a little lemon juice
  
• Gently drizzle the slightly runny icing over the muffins.