Description
Makes 6 muffins
Ingredients
- 1/4 cup (1/2 sticks) unsalted butter, at room temperature, plus more to grease the baking pan
- 1/2 cups flour
- 3/4 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1/2 cups whole-milk ricotta cheese
- zest of 1 lemon
- 1/2 cups granulated sugar
- 1 egg
- 1 teaspoon pure almond extract (or, vanilla extract)
Instructions
- Preheat the oven to 350ºF. Line muffin tins with paper liners.
- In a medium bowl, combine the flour, baking powder and salt. Stir to blend.
- Zest the lemon into your granulated sugar and rub the zest in until it’s fragrant. Using a mixer, cream the butter, ricotta and lemon sugar until blended, about 3 minutes. With the machine running, add the egg and almond extract. Add the dry ingredients, a small amount at a time, until just incorporated.
- Pour the batter into the prepared muffin tin, and bake until a toothpick comes out clean, about 20-25 minutes.
Notes
Adapted from Alexandra Cooks