Step 1

Preheat oven to 375”F. Have a baking sheet set up with the muffins cups on top.

Step 2

In a large bowl whisk together the flour, sugar, lemon zest and baking powder and set aside.

Step 3

In a separate bowl stir together the egg, ricotta cheese, milk, olive oil, 2 tablespoons of lemon juice and the vanilla seeds. Pour the wet ingredients over the dry and using a large spatula fold to combine until incorporated. It will be a thick batter.

Step 4

Using two teaspoons, divide the muffin batter between the 12 muffin paper cups filling them 3/4 of the way up.

Step 5

Bake them for 18-20 minutes in the preheated oven, until a toothpick inserted in the center comes out almost clean. Transfer them to a cooling rack and let them rest until cold.

Step 6

Meanwhile prepare the Lemon Glaze by whisking the powder sugar and lemon juice together until smooth. Spoon over the cooled muffins and sprinkle with the reserved lemon zest. Garnish each muffin with a tiny mint leaf or lemon balm if available.