Best Lemon Ricotta Muffins Recipes

LEMON RICOTTA BLACKBERRY MUFFINS

Steps:

• 1. Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. Set aside. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a small bowl, add the sugar and lemon zest. Rub the lemon zest and sugar together with your fingers. Using an electric mixer, beat the butter and sugar and lemon zest mixture together until light and fluffy, about two minutes. Add the ricotta cheese and beat until smooth. Beat in the egg, lemon juice, and vanilla extract. 3. Add the dry ingredients and mix until just blended. Using an ice cream scoop or large spoon, fill each muffin cup half way with batter. Add three blackberries to each muffin cup. Top the muffins with remaining batter so blackberries are covered. Generously sprinkle turbinado sugar over each muffin top. 4. Bake muffins for about 20 minutes, or until the tops are slightly golden brown. Let muffins cool for five minutes and serve.

LEMON RICOTTA BLACKBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. Set aside.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a small bowl, add the sugar and lemon zest. Rub the lemon zest and sugar together with your fingers. Using an electric mixer, beat the butter and sugar and lemon zest mixture together until light and fluffy, about two minutes. Add the ricotta cheese and beat until smooth. Beat in the egg, lemon juice, and vanilla extract.
• Add the dry ingredients and mix until just blended. Using an ice cream scoop or large spoon, fill each muffin cup half way with batter. Add three blackberries to each muffin cup. Top the muffins with remaining batter so blackberries are covered. Generously sprinkle turbinado sugar over each muffin top.
• Bake muffins for about 20-25 minutes, or until the tops are slightly golden brown. Let muffins cool for five minutes and serve.

NONNA'S LEMON ALMOND RICOTTA MUFFINS RECIPE

Steps:

• Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F. Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy). Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.

LEMON RICOTTA MUFFINS

Steps:

• Preheat oven 180 degrees C.
• WHISK flour,baking powder, baking soda, salt in bowl.
• BEAT in 1 cup sugar, butter lemon zest in until light and fluffy.
• BEAT in ricotta.
• BEAT in egg, lemon juice and almond extract.
• Divide batter into lined muffin tins.
• Sprinkle with slivered almonds and extra sugar over all muffins.
• Bake about 15 - 20 minutes util lightly golden brown.
• ENJOY!

LEMON RICOTTA MUFFINS

Steps:

• Preheat oven to 350 degrees F.
• Cream sugar and butter in a mixer for 2 minutes.
• Add milk, ricotta, vanilla, egg, and lemon juice and zest. Mix on medium speed 1 to 2 minutes or until well combined.
• In a small bowl, combine flour, cornmeal, baking powder, and salt. Mix well.
• Add flour mixture to milk mixture and fold gently until just combined.
• Spray muffin pan with nonstick spray or use paper muffin pan liners. Divide batter to make 12 muffins, about 1/4 cup batter each.
• Bake 20 minutes or until golden brown.
• Sprinkle with confectioner's sugar, if desired. (After cooling).