Lemon Ricotta Muffins
Lemon Ricotta Muffins that are an amazing brunch go to recipe that will surprise everyone!
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