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Lemony Ricotta Muffins

 
Lemony Ricotta Muffins
165

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!

Yield

12

servings

Prep

10

min

Cook

20

min

Ready

40

min

Trans-fat Free, Low Sodium
 

Ingredients

2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup sugar
plus extra for sprinkling
1 stick butter, unsalted
1/2 cup, at room temperature
1 tablespoon lemon zest
finely grated, from 2 medium sized lemons
1 cup ricotta cheese
low-fat or whole fat
1 large eggs
1 tablespoon lemon juice
fresh
½ teaspoon almond extract
*
½ cup almonds
thinly sliced

Directions

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.

 

* not incl. in nutrient facts

Reviews

over 6 years

These were the second bunch of muffins that I made with ricotta cheese. Moist, soft and very lemon-y. Loved the almonds on top, added great nuttiness to the muffins, which worked deliciously well with lemon flavor.

Again, used most whole wheat flour and olive oil (see the linked recipe below) to make these yummy treats healthier but still tasted additive-ly delicious.

Breakfast, brunch, snack, dessert... whenever you feel hungry, or something sweet, or for no-reason just need something to eat. These muffins are perfect for all these reasons :)

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Nutrition Facts

Serving Size 67g (2.4 oz)
Amount per Serving
Calories 25441% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 88mg 4%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 4%
Sugars g
Protein 10g
Vitamin A 6% Vitamin C 2%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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