How to make Lemon Ricotta Muffins

Lemon ricotta muffins taste so good, you won't be able to control yourself.

Making muffins is a favorite past time in my family, but rich chocolates and decadent additions have made them a guilty pleasure. To enjoy muffins without the guilt, I make lemon ricotta muffins as a tasty but healthier alternative. Follow this recipe to make 12 delicious muffins.

Things You'll Need

• 2 cups flour (all purpose)
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup and 1 tsp. sugar (more for sprinkling)
• 1 tbs. grated lemon zest
• 1 cup whole-milk ricotta cheese
• 1 large egg
• 1/2 tsp. almond extract
• 1/3 cup sliced almonds
• muffin pan
• butter or non-stick spray
• spatula
• whisk
• 2 mixing bowls

Instructions

1. 

   Pre-heat the oven to 350 degrees.

2. 

   Grease the muffin pans with butter or non-stick cooking spray, or use cupcake liners.

3. 

   Whisk the flour, baking powder, baking soda and salt in a mixing bowl. Set aside.

4. 

   Beat 1 cup of sugar, butter and lemon zest with electric an mixer until it is fluffy.

5. 

   Beat in the ricotta.

6. 

   Add in the egg, lemon juice and almond extract.

7. 

   Combine the dry ingredients with the rest and stir it all until it is completely blended.

8. Pour the batter evenly into muffin pans.

9. 

   Sprinkle the almonds and remaining sugar on top of the muffins.

10. 

    Bake the muffins for 20 minutes, or until they are golden. Let the muffins cool somewhat and serve them warm.

Tips & Warnings

• A fork or whisk works in lieu of an electric mixer.

• Substitute your favorite nuts for almonds.

• For lemon zest, grate the outside of a lemon with a cheese grater, using the side with the smallest holes.