Almonds, lemons, ricotta cheese in mini muffin form. It does not get any better than that. And believe me these muffins sing!! Really they do!!
They sing a song called "put me in your mouth and smile!" I know you have heard it.. It is a hit... I swear!
Lemon Ricotta Almond Muffins
2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar, plus more for sprinkling on top
1/2 cup unsalted butter, room temp
1 tablespoon lemon zest ( or just eye ball it! I used the zest of two medium lemons)
1 cup whole milk ricotta cheese
1/2 tablespoon of fresh lemon juice
1/2 teaspoon almond extract
sliced almonds to sprinkle on top
Line a muffin tin or mini muffin tin with paper liners. Preheat oven to 350 degrees. Whisk the flour, baking powder, baking soda, and salt in a bowl.
In another bowl beat 1 cup sugar, butter and lemon zest until pale and fluffy. Beat in the ricotta. Beat in the egg, lemon juice and almond extract. Add the dry ingredients.
Divide the batter into the prepared muffin tin. Sprinkle the sliced almonds and sugar over the top. Bake until they are golden brown on top. About 18 to 20 min. These can be served warm or at room temperature.
Smile, sing and enjoy!
Time to get dirty.