lemon ricotta muffins

October 3, 2011 § 3 Comments

lemon ricotta muffins

These are so good, I’ve made two batches in a week!  They’re fluffy and moist and not too sweet making them the perfect breakfast (or in my case, anytime) muffin :)

adapted from Giada De Laurentiis


  • 1 cup all purpose flour
  • 1 cup almond meal (I get mine at Trader Joe’s)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 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
  • 2 tablespoon fresh lemon juice
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon vanilla


  1. Preheat oven to 375 degrees F.
  2. Oil or line 12 muffin cups.
  3. Whisk together the flour, almond meal, baking powder, baking soda, salt, and lemon zest.  Set aside.
  4. Blend together the butter and 3/4 cup sugar until light and fluffy, then mix in the ricotta and egg.  Add to the mixture lemon juice, almond extract, and vanilla.
  5. Add the dry ingredients and whisk together until mixed.  (I like using a whisk as I think it prevents overmixing)
  6. Divide evenly between the muffin cups.
  7. Bake 20-25 minutes or until brown.  (I also made mini muffins and the baking time is about the same, divided into 16 muffin cups)

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§ 3 Responses to lemon ricotta muffins

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