Lemon Ricotta Almond Muffins

When I am reading and a character eats something that sounds interesting, I go online and look up recipes.  If I find one that looks like something I would like, I make it.  I started looking around for a lemon ricotta muffin mix.  This recipe I found on giadzy.com.  It is a Giada De Laurentiis site.  It makes for a light and fluffy muffin that is lemony and delicious with a hint of almond.  Give it a try!

Lemon Ricotta Almond Muffins egg

2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup plus 1 Tablespoon sugar. Or more as needed for sprinkling

1/2 cup (1 stick) butter, room temperature

1 Tablespoon finely grated lemon zest from 2 lemons

1 cup ricotta cheese

1 egg

1 Tablespoon fresh lemon juice

1/2 teaspoon almond extract

1/3 cup thinly sliced almonds

Preheat the oven to 350°.  Place paper cupcake liners in a muffin pan.  

Unwrap the butter and place it in a stand mixer. You will need to mix for at least 5 minutes, so a stand mixer is really helpful.  

Zest the lemons and add that to the mixer.  Add 1 cup sugar and scrape down the butter.  Keep mixing and scraping the butter until it is much lighter and fluffy.

While the mixer is running, place the flour, baking powder, baking soda, and salt in a medium bowl and mix with a whisk or fork.  

Add the flour mixture to the mixer.  Start it up slowly and mix until just blended. You don't want to mix out all the fluffiness you just mixed in!

Divide the mixture into the muffin cups.  I used a large scoop to mostly fill the muffin cups.  But I didn't fill the scoop completely.  I tried to scoop up about 3/4 of a full scoop.  They got a bit over filled, so feel free to place a few muffin cups in another muffin pan and make smaller muffins.

Sprinkle the almond slices on the muffins and then sprinkle the reserved sugar over the tops.  Bake for about 20 minutes, or until the tops become a pale golden brown.  Cool for 5 minutes and then remove to a cooling rack.  

These muffins are great for breakfast, but also as a side dish to a large fruit salad.  They are so light and lemony delicious and I have already made them twice.