Lemon Ricotta Muffins
I’ve made these muffins countless times since first trying this recipe, something that really says a lot when you consider I have multiple muffin recipes bookmarked. They are really that good.
These muffins are incredibly moist and fluffy, which I attribute to the ricotta. The lemon is fresh and fragrant, and it lends a bright flavor to these muffins. The almond flavor is something I was questioning the first time I made these, but it goes perfectly with the lemon. The almonds and sugar on the top provide just the right amount of crunch and sweetness. Plus, these are so easy to make that you can do it when you’re still half asleep and haven’t yet had coffee.
Lemon Ricotta Muffins
Ingredients:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 1 teaspoon sugar or more as needed for sprinkling
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lemon zest (from 2 lemons)
1 cup whole-milk ricotta cheese
1 large egg
1 tablespoon fresh lemon juice
1/2 teaspoon almond extract
1/3 cup thinly sliced almonds
Directions:
-Preheat oven to 350º. Line 12 muffin cups with paper liners.
-In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
-In a large bowl, using an electric mixer, beat together 1 cup sugar, butter and lemon zest until light and fluffy.
-Beat in the ricotta. Once that is blended, beat in the egg, lemon juice and almond extract.
-Slowly add in the dry ingredients and stir until just blended. The batter will be thick and fluffy.
-Divide the batter among muffin cups and sprinkle each with almonds and sugar. Gently press the almonds into the batter to prevent them from falling off during baking.
-Bake about 20 minutes, until the muffins are pale golden on top.
Adapted from Giada De Laurentiis
I recently made Giada's Lemon Ricotta cookies and those were amazing. I bet these are just as fabulous! yours look so pretty!
Those sound delicious, and I'll definitely have to make them soon. I never knew lemon and ricotta made such a good combination.