Lemon Ricotta Muffins

"Saw this today, thought was interesting, TRUE! Added this to list "To Do" Lemon...ricotta...delicious too, HOPE you will be first to review!"
 
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photo by gemini08 photo by gemini08
photo by gemini08
photo by gemini08 photo by gemini08
photo by LuuvBunny photo by LuuvBunny
photo by dusty AE photo by dusty AE
photo by LuuvBunny photo by LuuvBunny
Ready In:
35mins
Ingredients:
13
Serves:
12
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ingredients

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directions

  • Preheat oven 180 degrees C.
  • WHISK flour,baking powder, baking soda, salt in bowl.
  • BEAT in 1 cup sugar, butter lemon zest in until light and fluffy.
  • BEAT in ricotta.
  • BEAT in egg, lemon juice and almond extract.
  • Divide batter into lined muffin tins.
  • Sprinkle with slivered almonds and extra sugar over all muffins.
  • Bake about 15 - 20 minutes util lightly golden brown.
  • ENJOY!

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Reviews

  1. I just had to put another review in on these excellent muffins!Actually I decided to add a few more ingredients and it made these already great muffins even better.I added 1/3 cup toasted coconut,1/3 cup toasted almonds,1/4 cup milk and 1 cup of blueberries.I omitted the almonds from the top and put them into the batter instead.I added the milk to reduce the thickness of the batter a little.I guess I could have submitted this recipe as an awesome blueberry muffin but it's basically the same recipe with a few additions.If you have not tried these I highly recommend it! I just made these muffins yet again and went exactly by the recipe without adding anything.I added the milk in the previous batch because the batter was quite dry and I thought it would turn into a dry muffin.I was WRONG!!I'd like to try making these into squares,with a little icing sugar,water and almond extract mixture drizzled over it as a glaze.That would be awesome!
     
  2. I made this as a loaf rather than muffins, and it is probably the best lemon loaf I have ever made. It is a bit dense, but very moist and delicious. I did make a few changes to the recipe....used light margarine instead of butter, light ricotta, 2 tsp lemon extract instead of almond, and cut the sugar to 2/3 of a cup. I also skipped the almonds on top because I didn't have any on hand. I baked it in a standard loaf pan and it took 45 minutes. Very tasty....I will be making this again.
     
  3. I think these muffins were quite nice. I chose not to add the sliced almonds on top but followed the recipe exactly other than that. The mix was definitely a dough, and they cooked up to be somewhat dense (but not nearly as dense as I expected) and surprisingly moist. My mom really liked them and I did too but I think I would probably make them in a muffin top pan next time because the top was by far far the best part (even without the extra sugar and almonds).
     
  4. These muffins did not rise as much as expected - could be that my baking soda is too old. But the taste was FANTASTiC! The combination of lemon and almond extract is simply divine! I used splenda instead of sugar, it was not too sweet - just right. I will make them again (with new baking soda). thank you for a great recipe!
     
  5. Delicious! I needed to use up some ricotta and found this recipe. I must admit I had my doubts when I made the batter. It was very thick and almost like a cookie dough. But it bakes up like a very moist cake. The only ingredients I left out were the lemon zest and the almonds, because I didn't have any on hand but next time I will add them. Thanks Mickey!
     
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Tweaks

  1. Where have these been all my life? The dough was really thick, making me worry they would turn out dense or heavy, but they baked up light and moist. I had no lemon peel to zest so I replaced it and the lemon juice with 1 tsp of lemon extract. The rest I followed the recipe. I also wanted a nice crown so I made 11 muffins instead of a dozen and they turned out exactly as I wanted. Thanks, Mickey, I will be making these again.
     
  2. Great recipe. Used vanilla extract instead of almond and a hand full of minced dried strawberries mixed into the batter and no almonds. Everyone loved it. Thanks.
     
  3. I made this as a loaf rather than muffins, and it is probably the best lemon loaf I have ever made. It is a bit dense, but very moist and delicious. I did make a few changes to the recipe....used light margarine instead of butter, light ricotta, 2 tsp lemon extract instead of almond, and cut the sugar to 2/3 of a cup. I also skipped the almonds on top because I didn't have any on hand. I baked it in a standard loaf pan and it took 45 minutes. Very tasty....I will be making this again.
     
  4. I just had to put another review in on these excellent muffins!Actually I decided to add a few more ingredients and it made these already great muffins even better.I added 1/3 cup toasted coconut,1/3 cup toasted almonds,1/4 cup milk and 1 cup of blueberries.I omitted the almonds from the top and put them into the batter instead.I added the milk to reduce the thickness of the batter a little.I guess I could have submitted this recipe as an awesome blueberry muffin but it's basically the same recipe with a few additions.If you have not tried these I highly recommend it! I just made these muffins yet again and went exactly by the recipe without adding anything.I added the milk in the previous batch because the batter was quite dry and I thought it would turn into a dry muffin.I was WRONG!!I'd like to try making these into squares,with a little icing sugar,water and almond extract mixture drizzled over it as a glaze.That would be awesome!
     

RECIPE SUBMITTED BY

<p>G'day! I'm 51, married, born and bred in NY, am now an Aussie who calls Australia home! I love animals, nature, reading, entering competitions and consider myself S-P-O-N-T-A-N-E-O-U-S and B-U-B-B-L-Y in my personality! I am quite FASCINATED with people and things U-N-I-Q-U-E, JUST like ME! I am VERY P-A-S-S-I-O-N-A-T-E about cooking and trying recipes from all world cusines! I LOVE to eat and enjoy our South Australian red wine! :)I have started a Home Cook blog which I am EXTREMELY P-A-S-S-I-O-N-A-T-E about called What's On The List? and I hope to be able to inspire people around the world one recipe and one event at a time too! http://whatsonthelist.net So come on over and please let me know what you think too!WHOO HOO WHOO HOO!</p>
 
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