Lemon Ricotta Muffins

Lemon Ricotta Muffins

Estee Kafra

KosherScoop.com

Ingredients

Main ingredients

2 cups all-purpose flour
1/2 teaspoon Haddar Baking Powder
1/2 teaspoon Gefen Baking Soda
1 pinch salt
1 cup granulated sugar, plus more for sprinkling
1/2 cup unsalted butter, at room temperature
less than 1 tablespoon finely grated lemon zest (from 1 lemon)
1 cup whole-milk ricotta cheese
1 and 1/2 tablespoons milk
1 large egg
1 tablespoon fresh lemon juice
1/2 teaspoon Gefen Almond Extract
1/3 cup thinly sliced almonds

Directions

Step 1 - Prepare the Muffins

Line 12 muffin cups with paper liners. Preheat oven to 350 degrees Fahrenheit.
Whisk the flour, baking powder, baking soda and salt in a medium bowl to blend.
In a large bowl, using an electric mixer, beat sugar, butter and lemon zest in a large bowl until light and fluffy. Beat in the ricotta cheese and milk. Beat in the egg, lemon juice and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).
Divide the batter among the prepared muffin cups. Sprinkle the almonds and some sugar over muffins. Bake until the muffins are just pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.