These lemon ricotta muffins are a light and refreshing treat, combining the zesty brightness of lemon with the creamy richness of ricotta cheese. Perfect for breakfast, brunch, or a delightful snack, they provide a moist and fluffy texture that is bursting with citrus flavor, making them an ideal choice for lemon lovers looking for a deliciously unique muffin!
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup ricotta cheese
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, combine the ricotta cheese, eggs, melted butter, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; be careful not to overmix.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
7. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
8. Enjoy warm or at room temperature, and savor the bright and creamy flavors of lemon and ricotta in every delicious bite!
Aprile's Kitchen 