My 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
Preheat 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.
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!
Ingredients
- 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
Instructions
- Preheat 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.
- 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.
I am Bree. I love to cook. Even more than I love to take pictures.
I’m not a muffin fan, but these look delish! And that shirt matches your son’s eyes perfectly!
He has some serious baby blues doesn’t he? I love the tops of muffins. I rip the top off and toss the bottom. Then I don’t feel so bad about eating a whole pan of them.
Your son is too precious for words!! Goodness!! Oh, these yummy muffins! See? His cuteness distracted me from reacting to these lovely-looking muffins. I’m hopping over to your friend’s blog now. Great job as usual, Bree!!
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Yum! Having friends over this morning and this will be perfect! Thank you!
[...] This post was mentioned on Twitter by Jessica G, Bree Hester. Bree Hester said: a light and delicious muffin. Perfect for a Mother's Day breakfast in bed. http://bakedbree.com/2010/04/lemon-ricotta-muffins/ [...]
That little boy is going to be a lady killer if he isn’t one already. And the muffins sound fantastic. I might add the blueberries sitting in my fridge to the mix though.
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Yum! Love the almonds on top.
Bree, these muffins look really good and lemon is one of the few things I like if it can’t be chocolate! When a baking recipe calls for “butter”, is it better to use salted or unsalted butter?
These are really good. I love lemon anything. I always use unsalted butter. I like to be able to control the amount of salt in a recipe, plus I really like the way that it tastes better than salted. There is nothing in the world better than toast with unsalted butter on it.
Yum can’t wait to make these. I think this will be one of my items for the lacrosse fundraiser next Saturday. Just need the almonds
these are so delicious. One of my favorite muffins.
They were great! Making some tonight for breakfast tomorrow. The only comment is in the written part of the instructions you do not mention when to use the zest. It is shown in a picture, but I was well past that step when I realized it.
I am sorry, it should go in with the wet ingredients. I will fix it.
These were a huge hit at home and at work!! Would these work well if I baked them in a loaf pan?
Honestly, I am not sure. I would bake one and see how it goes. Let me know how it turns out.
[...] got the recipe from Baked Bree; the first food blog I got my grubby little hands on. I even talked about her in my [...]
These are SOOOO good! A great treat to have with our snow storm
Heather recently posted..For the love of peanut butter and chocolate
I love these muffins too. I haven’t made them in awhile, thanks for reminding me.
I like this recipe, I have a question though, you list the zest of two lemons, when do add the zest?
Angela.
Angela recently posted..Vegan Chocolate Cherry Cupcakes
with the dry ingredients.
I made these yesterday morning and they are SO very good! My husband loves all things lemon, so these were a huge hit. Thanks for the great recipe!
I love these muffins. Easy and lemony, and so delicious.
[...] Aqui tem a receita completa: http://bakedbree.com/lemon-ricotta-muffins [...]
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