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Nonna's Lemon Almond Ricotta Muffins
Category
Breakfast Dessert
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plus 1 teaspoon sugar or more as needed for sprinkling
- 1/2 cup 1 stick unsalted butter, room temperature
- 1 tablespoon finely grated lemon zest (from 2 lemons)
- 1 cup whole-milk ricotta cheese
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon almond extract
- 1/3 cup thinly sliced almonds
Instructions
- 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.
Nutrition
Nutrition
- per serving
- Calories
- 209
Amount/Serving
% Daily Value
- Carbs
- 18 grams
- Protein
- 6 grams
- Fat
- 13 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 46 milligrams
- Sodium
- 185 milligrams
- Fiber
- 1 grams
- Sugar
- 1 grams
6 comments
These almond lemon ricotta muffins are delicious! They are very easy to make, light, and have such a great flavor! I highly recommend them!
Delicious and fluffy, tender crumb and easy to make
light and so delicious
Very yummy and easy to make.
Amazing. Super easy to make and growing up with an Italian grandmother, there is something deja vu about them. Tasty!!
Wonderful muffins. They disappeared in one evening!!!!