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Lemon Ricotta Muffins
2 cups all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup sugar, plus extra for sprinkling
1 sticks unsalted butter, softened
1 cup whole milk ricotta cheese
Zest from one lemon
1 Tbsp. fresh lemon juice
½ tsp. pure almond extract
⅓ Cup thinly sliced almonds
Preheat your oven to 350°F.
Line 12 muffin cups with liners or spray with nonstick cooking spray.
In a medium-sized bowl, stir together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat together the butter, sugar, and lemon zest until fluffy.
Beat in the ricotta cheese until combined.
Beat in the egg, lemon juice, and almond extract.
Gradually add the dry ingredients, mixing just until combined.
Batter will be very thick.
Divide the batter among the prepared muffin cups.
Sprinkle the tops with the sliced almonds, and then sprinkle a little bit of sugar on top.
Bake the muffins at 350°F for 20-25 minutes, until puffed and set in the middle if you touch the
Cool on a baking rack.
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