I had a couple of Meyer lemons that weren’t looking too vibrant so I decided to use them up in today’s baking. I also had some ricotta cheese as well. These two combined really do make a delicious batch of muffins. I was a bit worried that my batter was a bit on the thick side but in the end, it makes a very dense but airy muffin. The combination of the Meyer lemon, ricotta cheese and almond/almond extract really do marry well. If you like lemon muffins —you will love these!
- 2 cups of all-purpose flour
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 2/3 cup of sugar
- 1/2 cup (1 stick) of unsalted butter, room temperature
- 1 tablespoon of meyer lemon zest (2 lemons)
- 1 cup of ricotta cheese
- 1 large egg
- 1 tablespoon of fresh meyer lemon juice
- 1/2 teaspoon of almond extract
- thinly sliced almonds
- turbinado sugar for sprinkling
Preheat the oven to 350 degrees F. Line baking cups in the muffin pan.
In a medium bowl combine flour, baking powder, baking soda and salt. Mix well and set aside.
Using a stand mixer add sugar, butter and lemon zest. Mix until light and fluffy. Add in one by one —ricotta, egg, lemon juice and almond extract until well combined. Then add in slowly the dry ingredients and stir until just blended. The end result of the batter should be thick and fluffy.
Spoon batter into the lined muffin cups. Sprinkle with almonds and then turbinado sugar. Bake for 20-24 minutes or until toothpick/tester inserted into the center comes out clean. Cool slightly and serve warm or at room temperature.
Adapted from Giada De Laurentiis