The muffins turned out really good. I sprinkled them with turbinado sugar instead of regular sugar and I’m glad I did. I loved the extra crunch that it added in addition to the almonds. I will definitely make these again if I have leftover ricotta. They were really easy to put together and I would highly recommend them. If you are worried about them tasting a lot like ricotta, don’t worry. The lemon and almond flavors are the most prominent.
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Lemon Ricotta Muffins
(Makes 12 muffins)
2 cups AP flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
1 medium lemon, juice and zest
1 cup ricotta cheese
1 egg
1/2 teaspoon almond extract
1/4 cup sliced almonds, for sprinkling on top
1 tablespoon turbinado sugar, for sprinkling on top
Preheat oven to 350 degrees F.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In a stand mixer, combine the sugar, butter and lemon zest until light and fluffy.
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Then beat in the egg, lemon juice, ricotta and almond extract.
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Add the flour mixture and beat on low speed until just combined. (My mixture was pretty thick, but don’t worry it will bake up fine.)
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Divide batter into lined muffin tins. Sprinkle the tops with slivered almonds and turbinado sugar.
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Bake 15 to 20 minutes until lightly golden brown and a toothpick comes out clean.
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Cool muffins and enjoy!
Those look delish! I have never had anything quite like that before!
I’m glad you liked the muffins. I, too, will be making them a regular addition to my baking lineup. Yum!
These look and sound wonderful. I bet they’re really moist and flavorful, which means they probably freeze well too. I’m looking forward to trying these – thank you for sharing the recipe!
These look delicious and simple! I’ll definitely be whipping these up sometime soon.
Those lemon muffins look good. Great tops!
Yum, I love ricotta cheese and adding it with lemon and almonds to make a muffin sounds right up my alley! Thanks for sharing the recipe.
~ingrid
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