Lemon Almond Ricotta Muffins


2c all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1c plus 1tsp. sugar or more as needed for sprinkling
½ c (1 stick) unsalted butter at room temperature
1 Tbsp. finely grated lemon zest (from 2 lemons)
1c whole milk ricotta cheese
1 large egg
1 Tbsp. fresh lemon juice
½ tsp. almond extract
1/3 c thinly sliced almonds


Line 12 muffin cups with paper liners.
Preheat oven to 350 degrees F.

Whisk the flour, baking powder, baking soda and salt in a medium bowl to blend.

Using an electric mixer with a paddle attachment, beat 1 cup sugar, butter and lemon zest until light and fluffy.

Beat in the ricotta.

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 then the remaining 1 teaspoon of sugar over the muffins.

Bake until the muffins just become pale golden on top, about 20 minutes.

Cool slightly, serve warm or at room temperature.