Lemon Ricotta Muffins
Servings 10 muffins
Equipment
- Muffin Tin
Ingredients
Muffins:
- 1 ¾ cup flour
- ¾ cup sugar
- 2 tsp baking powder
- 1 tsp salt
- ¾ cup ricotta cheese full-fat
- 2 eggs
- ½ cup unsalted butter melted
- ½ teaspoon vanilla extract
- 3 tbsp fresh lemon juice + the zest of 1 large or 2 small lemons
- ¼ cup sliced almonds
For the Glaze:
- ½ cup powdered sugar
- 1 tablespoon fresh lemon juice +/- depending on your desired thickness
- Zest from 1 small lemon
Instructions
- Preheat the oven to 350 degrees. Generously grease 10 cups of a regular 12-cup muffin tin with cooking spray and set aside. Side Note: I was able to make 11 muffins instead of 10.
- Make the muffins by combining the flour, sugar, baking powder, and salt in a small mixing bowl and whisk well.
- In a separate bowl, add ricotta cheese, eggs, melted butter, vanilla extract, lemon juice, and lemon zest.
- Using a hand mixer, beat the wet ingredients together well until light and fluffy. Gradually add the dry ingredients to the bowl with the wet ingredients and stir until just combined. The batter will be thick.
- Scoop batter evenly into the 10 (or 11) prepared muffin cups. The batter should come up to just below the top of each muffin cup.
- Evenly scatter sliced almonds over the top of the muffins and lightly press them onto the surface.
- Bake for 20-22 minutes, or until the edges are golden brown and a wooden tester inserted in the center of a muffin comes out clean.
- Let the muffins cool in the muffin tin for a few minutes, and then loosen the outer edges with a small thin spatula. Transfer muffins to a wire rack to cool completely.
- Make the lemon glaze by whisking the powdered sugar, lemon juice, and lemon zest in a small dish until creamy and smooth.
- Once the muffins are completely cool, drizzle the lemon glaze over top of the muffins and let harden before serving or storing. Enjoy!