Ingredients for Lemon Ricotta Muffins
- Plain Flour
- 2 teaspoons baking powder
- Bicarbonate Of Soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- Zest of 2 lemons
- Ricotta Cheese
- 2 large eggs
- ¼ cup fresh lemon juice
- 1 teaspoon almond extract
- Sliced Almonds
- 1 cup granulated sugar
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How to Make Lemon Ricotta Muffins
- Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar, and the zest of 2 lemons until light and fluffy.
- Beat in 1 ½ cups whole milk ricotta cheese until well combined.
- In a small bowl, whisk together 2 large eggs, ¼ cup fresh lemon juice, and 1 teaspoon almond extract. Add to the batter and mix until just combined.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Sprinkle each muffin generously with slivered almonds and a pinch of extra granulated sugar.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean and the muffins are lightly golden brown.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
69g
Fat
33g
Carbs
11g
