Lemon Almond Ricotta Muffins by Meredith F - Musely
  • Login/Sign up
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Lemon Almond Ricotta Muffins

posted in Food & Drink
  • 2 c. flour
    ½ tsp. baking powder
    ½ tsp. baking soda
    pinch salt
    1 c. sugar
    ½ c. unsalted butter, softened
    zest of 2 lemons
    1 c. part-skim ricotta cheese
    1 large egg, room temperature
    3 tbsp. fresh lemon juice
    ¾ tsp. almond extract
    ⅓ c. thinly sliced almonds

  • Line 18 regular-sized muffin cups with paper liners.
    In a medium bowl, combine flour, baking powder, baking soda, and salt.
    In a large mixing bowl, combine sugar, butter, and lemon zest. Beat until light and fluffy.
    Beat in the ricotta.
    Beat in the egg, lemon juice, and almond extract.
    Add the dry ingredients to the mixing bowl, and beat until just blended.
    Divide the batter evenly among the prepared muffin cups, filling almost to the top of the paper liner.
    Sprinkle the almonds evenly over the muffins.
    Bake at 350 degrees until the muffins are light golden brown on top, about 20-25 minutes.


See all comments

Related Tips