Lemony Ricotta Muffins (#1406)

Serves
Ready
12
30
Minutes
Prep
Cook
10
Minutes
20
Minutes
Categories
Desserts Muffins Breakfast
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Ingredients

  • 2 cups All-Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 cup Sugar plus extra for sprinkling
  • 1 stick Unsalted Butter 1/2 cup, at room temperature
  • 1 Tbsp Lemon Zest finely grated, from 2 medium sized lemons
  • 1 cup Ricotta Cheese low-fat or whole fat
  • 1 large Eggs
  • 1 Tbsp Lemon Juice fresh
  • 1/2 tsp Almond Extract
  • 1/2 cup Almonds thinly sliced

Directions

  1. Line 12 muffin cups with paper liners or coat with cooking spray or grease with butter.
  2. Preheat the oven to 350° f (180° c).
  3. Sift or whisk together the flour, baking powder, baking soda, and salt in a medium bowl to blend.
  4. Beat 1 cup sugar, butter, and lemon zest in a large mixing bowl with an electric mixer until light and fluffy.
  5. Beat in the ricotta.
  6. Beat in the egg, lemon juice, and almond extract.
  7. Stir in the dry ingredients until just blended and incorporated (the batter will be thick and fluffy).
  8. Spoon the batter evenly among the prepared muffin cups.
  9. Sprinkle the sliced almonds and the extra sugar over the muffins.
  10. Bake until the muffins just become slightly golden on top, 18 to 22 minutes.
  11. Let cool in the muffin pan on the wire rack for about 15 minutes, remove muffins from the tin and place on a wire rack.
  12. Serve warm or at room temperature.
  13. Store at an air-tight container for a few days or they can be frozen well.
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