lemon ricotta muffinsMy friend Sonja of Beautiful Life Photography asked me if I would do a guest post for her Mother’s Day gift guide.  Of course!  Will and I got busy in the kitchen and came up with these delicious little muffins.  I am going to repost it here, but check out Sonja’s gorgeous photography.  Her blog is also a lot of fun if you live the Sacramento area, she always has fun things to do posted.

These lemon ricotta muffins are a perfect thing to make the mom in your life.  They are easy to make, look fancy, and taste delicious.  Add a nice cup of coffee, some flowers, and maybe a good book and they would be the perfect thing to bring mom for a breakfast in bed.

*adapted from Giada De Laurentiis*

2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar (plus more for sprinkling)
1 stick butter room temperature
1 tablespoon finely grated lemon zest (from 2 lemons)
1 cup whole milk ricotta cheese
1 egg
1 Tablespoon fresh lemon juice
1/2 teaspoon almond extract
1/3 cup sliced almonds

lemon ricotta muffinsPreheat your oven to 350 degrees.  Line a muffin tin with paper liners.  In a bowl, whisk together the flour, baking soda, baking powder and salt.  Set aside.  Cream together the butter and sugar until light and fluffy.  Beat in the ricotta cheese.  Add in the egg, lemon juice and almond extract.  Add the dry ingredients and stir until just blended.  This is a thick batter.

lemon ricotta muffin recipe

Using and ice cream scooper, divide the batter into the liners.  Sprinkle the almonds and extra sugar on top.  I used a sanding sugar, but regular sugar is just fine.  Bake for 20 minutes or until the muffins are a pale golden color.  Cool slightly.  Serve and enjoy!

Lemon Ricotta Muffins
 
Ingredients
  • 2 cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sugar (plus more for sprinkling)
  • 1 stick butter room temperature
  • 1 tablespoon finely grated lemon zest (from 2 lemons)
  • 1 cup whole milk ricotta cheese
  • 1 egg
  • 1 Tablespoon fresh lemon juice
  • ½ teaspoon almond extract
  • ⅓ cup sliced almonds
Instructions
  1. Preheat your oven to 350 degrees. Line a muffin tin with paper liners.
  2. In a bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
  3. Cream together the butter and sugar until light and fluffy. Beat in the ricotta cheese. Add in the egg, lemon juice and almond extract.
  4. Add the dry ingredients and stir until just blended. This is a thick batter.
  5. Using and ice cream scooper, divide the batter into the liners. Sprinkle the almonds and extra sugar on top. I used a sanding sugar, but regular sugar is just fine.
  6. Bake for 20 minutes or until the muffins are a pale golden color. Cool slightly.
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