lemon ricotta muffin

Do you have some leftover ricotta? How about making these Lemon Ricotta Muffins? These are perfectly sweetened with a light texture. The lemon sugar topping provides an extra burst of citrus with a little crunch.

Lemon Ricotta Muffin

sugar

lemon zest (freshly grated)

all-purpose flour (284 grams)

baking powder

salt

eggs

vegetable oil

milk

ricotta cheese

almond extract

Place the granulated sugar and the zest (organic) in a small bowl.

Use your fingertips to rub these two ingredients together for a couple of minutes.

Remove 1 tablespoon of lemon sugar and set it aside. This will be used to sprinkle over the muffins before they are baked.

To Make the Lemon Sugar:

Preheat the oven to 400℉/200℃. Position rack to middle.

Grease or line a 12-cup muffin pan with paper liners; set aside for now.

In a large mixing bowl, whisk the dry ingredients ( flour, baking powder, salt and lemon sugar) together for 1-2 minutes. Set aside.

In a medium bowl, whisk together the room temperature wet ingredients.

Add the wet mixture all at once to the dry ingredients. Stir just until moistened. This is a thick batter.

Fill the muffin tins two-thirds full with the help of a disher or ice cream scoop. 

Sprinkle lemon sugar evenly over the tops.

Bake for 18-22 minutes or until top bounces back when lightly touched.

Remove from heat. Gently lift out the muffins and transfer to a wire rack to cool off.

To Make the Muffins:

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Top 1 lemon ricotta muffin recipes from across the web

The most viewed lemon ricotta muffin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Lemon Ricotta Muffin

The most viewed lemon ricotta muffin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine