Submitted by Jennifer Elhawary, Research Data Analyst, Lung Biology Center, UCSF Health
My Story
Start your day with a soft buttery, fragrant fresh lemon-ricotta muffin topped with crisp, sweet almonds. These delightfully rich and fluffy muffins are a family favorite inspired by an Old-World European recipe from my Italian heritage. Enjoy them with your favorite cup of coffee or espresso.
Recipe
Total Preparation Time: 10 minutes
Total Cooking Time: 30 minutes
Ingredients
2 cups All purpose flour
½ teaspoon Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
1 cup + 1 tsp Sugar
½ cup Butter, room temperature
2 tablespoons Grated lemon zest from 2 lemons
1 cup Whole-milk ricotta cheese
1 Large egg
2 tablespoons Fresh lemon juice
1 teaspoon Almond extract
1/3 cup Thinly sliced almonds
Method
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, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in ricotta cheese. Beat in egg, lemon juice, and almond extract.
Add the dry ingredients to the creamed mixture and stir until just blended.
Divide batter among the prepared muffin cups. Sprinkle with almonds and top with remaining 1 teaspoon of sugar.
Bake until the muffins just become pale golden on top, about 30 minutes.
Cool slightly. Serve warm or at room temperature.
Tips:
This recipe works best with whole milk ricotta cheese and fresh squeezed lemon juice.
Photo credit: gastronomyblog.com
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