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Ricotta Muffins

Ricotta Muffins, easy and not-too-sweet moist lemon flavoured muffins made with homemade ricotta topped with a sugar crunch.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Dessert
Cuisine American
Servings 12 muffins

Ingredients
  

  • 2 tsp lemon zest
  • 1/2 cup sugar
  • 2 cups all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 75 gm unsalted butter melted and cooled to room temperature
  • 1 cup ricotta cheese
  • 1/2 cup milk
  • 1/2 tsp lemon extract
  • 2 tsp lemon juice
  • Granulated sugar for sprinkling optional

Instructions
 

  • Start by putting the lemon zest and the sugar in a smallish bowl. Rub the zest into the sugar using your fingers for a couple of minutes. Keep aside.
  • Lightly whisk together the flour, baking powder, baking soda and salt in a large bowl.
  • Whisk together the egg, melted butter, ricotta, milk, lemon extract and the lemon sugar, adding the lemon juice last, in a medium sized bowl till smooth.
  • Add the wet ingredients to the dry ones, and mix together in a folding motion. Do not over mix. Fold or stir everything together till just mixed. Over mixing will produce very dense and chewy muffins.
  • Using a large spoon or ice-cream scoop, fill each paper lined muffin cup with batter to just under 3/4th full each. Sprinkle the top of each with granulated sugar or drizzle with glaze after baking.
  • Bake at 200C (400F) for about 20 minutes till they’re done. These muffins are pale so do not brown or they will over bake. Remove from oven and remove each muffin from the cup. Cool completely.
  • If drizzling with glaze, mix together some icing sugar with about a tsp or two of lemon juice and some lemon zest. Mix till smooth and of reasonably thick but pouring consistency. Drizzle on the muffins and let it dry before serving or storing.