Ricotta Lemon Muffins Recipe Recipes

Welcome to Muffin School dear ones!

if you landed on this page, I suspect you might be really fond of muffins. Which is great, because today we are going to implement all those secrets we learned when making the ultimate blueberry muffins, and apply them to today’s Lemon Muffins Recipe.

We want these to be the absolute best lemon muffins on the planet! We want them to be real lemony, light, fluffy and moist, just like a good piece of cake.

For that we will need our secret key ingredient to epic muffins: the ricotta cheese!
If you don’t believe in my magical secret ingredient, then I dare you to bake any muffin recipe without ricotta and then compare, see what happens.

Trust me kids, creamy whole milk ricotta cheese is your best friend and greatest ally. A big thank you to the grass-fed cows, amen! But just in case you are in the mood for pancakes, you should do them the right way too, using ricotta cheese of course, like Amanda did in her awesome recipe.

Ingredients

• 1 lemon -zested
• 3/4 c granulated sugar
• 1 1/2 c all purpose flour
• 2 1/2 tsp baking powder
• 2 tbsp lemon juice (freshly squeezed)
• The seeds from 1 vanilla bean
• 3/4 c whole milk ricotta cheese
• 4 tbsp whole milk
• 1/3 c extra light olive oil
• 1 large egg
• 12 leaves lemon balm or mint (for garnish)
• Lemon Glaze/Icing
• 1/2 c powder sugar
• 2-3 tbsp lemon juice freshly squeezed
• Zest from 1 lemon

Instructions

1. Preheat oven to 375”F. Have a baking sheet set up with the muffins cups on top.
2. In a large bowl whisk together the flour, sugar, lemon zest and baking powder and set aside.
3. In a separate bowl stir together the egg, ricotta cheese, milk, olive oil, 2 tablespoons of lemon juice and the vanilla seeds. Pour the wet ingredients over the dry and using a large spatula fold to combine until incorporated. It will be a thick batter.
4. ………………………..

for full recipes please see : ciaoflorentina.com