These are a great breakfast or snacking muffin. They are not overly sweet and have a lemony background flavor with a sprinkling of sugar on top that gives it a little crunch. I think they pairs nicely with a cup of tea or coffee. I made these for a practice run of a presentation I gave as a little “thank you for giving me feedback this early in the morning”. Matt only had one muffin and had really enjoyed them so I have now made them twice in two weeks as the smallest container of ricotta was a 2 cup container and this recipe only calls for one cup – so I figured I should use it up!
Recipe (Adapted from Giada and her Nonna’s Lemon Ricotta Biscuits )
- 1 cup sugar
- ½ cup butter at room temperature
- 1 cup ricotta cheese (I used a low fat ricotta)
- 1 egg
- 1 tps vanilla extract
- 3 Tbsp lemon juice (I used bottled lemon juice)
- 2 cups flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- A little extra sugar for sprinkling on top
Preheat oven to 350F. With a stand or hand mixer, beat butter and sugar together well. Next, mix in the ricotta. Add the egg, vanilla, and lemon juice and mix well. Add the flour, baking powder, baking soda, and salt and mix until just combined making sure to scrape down the sides of the bowl. Place muffin liners in the muffin tins. Fill muffin tins about half way up. This is a very thick batter and I found a baking scoop I use for most of my muffins and cupcakes to be the most convenient way to fill the muffin tins. Sprinkle a little sugar on the top of the muffins. Bake for 18-20 min until the toothpick test works.