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Lemon Ricotta Muffins

lemon ricotta muffins
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

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!

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Lemon Ricotta Muffins


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

  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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  1. Dangler

    April 26th, 2010 at 9:28 pm

    I’m not a muffin fan, but these look delish! And that shirt matches your son’s eyes perfectly!

  2. bakedbree

    April 26th, 2010 at 9:30 pm

    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. 🙂

  3. Memoria

    April 26th, 2010 at 9:51 pm

    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!!

  4. Jessica g

    April 27th, 2010 at 7:54 am

    Yum! Having friends over this morning and this will be perfect! Thank you!

  5. Deanna

    April 27th, 2010 at 12:15 pm

    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.

  6. vincent

    April 27th, 2010 at 1:06 pm

    Hello,

    We bumped into your blog and we really liked it – great recipes YUM YUM.
    We would like to add it to the Petitchef.com.

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    petitchef.com

  7. Nicole

    April 27th, 2010 at 5:36 pm

    Yum! Love the almonds on top.

  8. Robin

    January 21st, 2011 at 5:01 pm

    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?

  9. bakedbree

    January 21st, 2011 at 8:20 pm

    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.

  10. Cora White

    February 20th, 2011 at 5:35 am

    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

  11. bakedbree

    February 20th, 2011 at 11:20 pm

    these are so delicious. One of my favorite muffins.

  12. Cora White

    March 14th, 2011 at 1:29 pm

    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.

  13. bakedbree

    March 14th, 2011 at 8:38 pm

    I am sorry, it should go in with the wet ingredients. I will fix it.

  14. Michelle Giacomelli

    April 16th, 2011 at 8:17 am

    These were a huge hit at home and at work!! Would these work well if I baked them in a loaf pan?

  15. bakedbree

    April 16th, 2011 at 10:54 am

    Honestly, I am not sure. I would bake one and see how it goes. Let me know how it turns out.

  16. Heather

    January 1st, 2012 at 6:37 pm

    These are SOOOO good! A great treat to have with our snow storm 🙂

  17. bakedbree

    January 1st, 2012 at 10:07 pm

    I love these muffins too. I haven’t made them in awhile, thanks for reminding me.

  18. Angela

    January 13th, 2012 at 8:17 pm

    I like this recipe, I have a question though, you list the zest of two lemons, when do add the zest?
    Angela.

  19. bakedbree

    January 17th, 2012 at 3:18 pm

    with the dry ingredients.

  20. Amber

    February 16th, 2012 at 4:36 pm

    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!

  21. bakedbree

    February 18th, 2012 at 7:52 pm

    I love these muffins. Easy and lemony, and so delicious.

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