Lemony Ricotta Muffins
By adding ricotta cheese makes these muffins so moist and fluffy, freshly lemon zest and juice give the muffins citrus and refreshing taste. These delicate muffins can be breakfast, brunch or a snack during the afternoon, a small and tasty treat at any time!
plus extra for sprinkling
1/2 cup, at room temperature
finely grated, from 2 medium sized lemons
low-fat or whole fat
Line 12 muffin cups with paper liners or coat with cooking spray or grease with butter.
Preheat the oven to 350℉ (180℃).
Sift or whisk together the flour, baking powder, baking soda, and salt in a medium bowl to blend.
Beat 1 cup sugar, butter, and lemon zest in a large mixing bowl with an electric mixer until light and fluffy.
Beat in the ricotta.
Beat in the egg, lemon juice, and almond extract.
Stir in the dry ingredients until just blended and incorporated (the batter will be thick and fluffy).
Spoon the batter evenly among the prepared muffin cups.
Sprinkle the sliced almonds and the extra sugar over the muffins.
Bake until the muffins just become slightly golden on top, 18 to 22 minutes.
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.
Serve warm or at room temperature.
Store at an air-tight container for a few days or they can be frozen well.