Lemon Ricotta Muffins

 

Lemon Ricotta Muffins are a great way to up that last bit of Ricotta Cheese. You know, when you have some left over after you have made Lasagna, or Cheese Stuffed Calzones. I mean, what do you do with leftover Ricotta cheese anyway? Well, I think I have the answer! Lemon Ricotta Muffins! This is now my go to recipe, not only for using up some leftover Ricotta Cheese, but it’s also my go to recipe for a moist, delicious muffin! (I actually buy Ricotta Cheese just to make these Lemon Ricotta muffins – I don’t wait until I have leftover Ricotta Cheese!)

Aren’t these pretty? Part of what makes them so pretty, is to sprinkle the tops with some sanding sugar before baking. They look like fine bakery quality! They are moist and dense and have a beautiful muffin top!

I have to admit, I love it when my muffin photos need to have a bite taken out of them (you know, just to show the great, moist texture inside) and I’m the only one around! Somebody has to do it! Mmmm…

Lemon Ricotta Muffins

1 cup sugar

1/2 cup unsalted butter, softened

1 tablespoon fresh lemon zest (it takes about 2 lemons)

1 cup whole milk Ricotta cheese

1 egg

1 tablespoon lemon juice

1/2 teaspoon lemon extract

2 cups regular, all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon sanding/sparkling sugar (for tops)

With an electric mixer, beat the sugar, butter, and the lemon zest until creamy. Add in Ricotta cheese, egg, lemon juice, and lemon extract. In a separate bowl, add the flour, baking soda, baking powder & salt. Whisk to combine the dry ingredients.

Using a wooden spoon, stir the dry ingredients into the butter/sugar mixture just until blended (do not over mix!) Divide the batter evenly into 12 muffin cups. Sprinkle a bit of sanding sugar over the tops of each muffin. Bake about 20 minutes at 350° or until just a pale golden color.

Cool slightly before serving.

This is a great basic muffin recipe. I think I will experiment by adding in some fresh blueberries next time. Or change it up another way (instead of lemon zest and lemon extract) add some orange zest, orange extract and chocolate chips! The possibilities are endless! (Ohhh,..What about dried cranberries and white chocolate chips?)

They are delicious, fresh from the oven, or served at room temperature. They also freeze beautifully too!

         

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