Prep Time
15 min
Cook Time
20 min
Yields
12 servings
Nothing, read nothing beats Nonna’s baking!
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ingredients
2
cups all-purpose flour
½
tsp baking powder
½
tsp baking soda
½
tsp salt
1
cup sugar, plus 1 tsp or more as needed for sprinkling
½
cup unsalted butter, room temperature
1
Tbsp lemon zest, finely grated
1
cup whole-milk ricotta cheese
1
large egg
1
Tbsp fresh lemon juice
½
tsp almond extract
⅓
cup almonds, thinly sliced
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directions
Step 1
Line 12 muffin cups with paper liners. Preheat the oven to 350ºF.
Step 2
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 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).
Step 3
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.