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Lemon Ricotta Muffins Recipe Photo

Lemon Ricotta Muffins

Catherine Olson
Lemon Ricotta Muffins that are an amazing brunch go to recipe that will surprise everyone!
Prep Time 25 mins
Cook Time 15 mins
Course Breakfast
Cuisine American
Servings 18 muffins

Ingredients
  

  • ½ cup butter
  • 1 cup sugar
  • Zest from 1 medium lemon
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 cup ricotta cheese
  • 2 cups flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 tablespoon turbinado sugar

Instructions
 

  • Preheat oven to Fahrenheit 350°
  • Beat butter, sugar and zest together until emulsified and smooth
  • Add lemon juice, honey, almond extract, vanilla extract, egg, and ricotta cheese
  • Mix until the batter turns a lighter shade of yellow
  • Gently fold in flour, baking powder and salt
  • Spoon into muffin tin and fill ⅔ full
  • Sprinkle with sliced almonds and turbinado sugar
  • Bake at Fahrenheit 350° for 15-20 minutes, or 25-35 for jumbo muffins
Keyword Lemon Ricotta Muffins