Lemon Ricotta Muffins

  • Author: Meagan
  • Total Time: 25 Minutes


This is from a Food Network cookbook and while I didn’t write down the name of the book, I did make note that it was one of Giada de Laurentiis’ recipes – and it’s super tasty, enjoy!



Lemon Ricotta Muffins

1 c. sugar AND 1/2 c. butter, softened AND 1 T. lemon zest

1 c. full-fat ricotta

1 egg

1 T. lemon juice

1/2 t. almond extract

2 c. flour

1/2 t. EACH baking powder, baking soda AND salt

1/3 to 1/2 c. slivered almonds AND extra sugar for sprinkling


Preheat the oven to 350 and line a 12-cup muffin tin with paper liners.  Using your electric mixer, beat together the sugar, butter and zest for a few minutes until light and fluffy, then beat in the ricotta.  Add in the egg, lemon juice and almond extract and beat again.

In a separate bowl whisk together the flour, baking powder, baking soda and salt and then add all at once to the wet mix and stir just until it all comes together – the batter will be very thick but still fluffy.  Divide the batter evenly among the 12 cups, sprinkle (and lightly press) on some almonds and then give all of the muffins a light sprinkling of sugar.  Bake for 20 to 25 minutes until the tops bounce back to a light touch and then allow them to cool a bit before serving.  These were great warm, but I’m told that enjoying them at room temperature was also well received.

  • Category: Muffins, Lemon, Ricotta


From Meagan's Kitchen

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