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1
Position the rack in the center of the oven; preheat oven to 375; prepare muffin panspray the indentations and rims around them with nonstick spray.
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2
Whisk the flour, baking soda, baking powder, and salt in a bowl until uniform; set aside.
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3
In a small bowl, mix the ricotta cheese with 2 tablespoons of the sugar and 1/2 teaspoon of the vanilla until well blended; set aside.
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4
In a big bowl, beat the softened cream cheese and the butter with an electric mixer at medium speed for 1 minute, until smooth.
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5
Continue beating without disturbing until the mixture is light and pale yellow, about 2 minutes.
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6
Slowly pour in the remaining 1/2 cup sugar while beating at medium speed for about 3 minutes, or until no sugar can be felt when a little of the mixture is rubbed between your fingertips.
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7
Beat in the egg until well incorporated; then beat in the buttermilk, lemon zest, lemon juice, and the remaining 1 teaspoon vanilla.
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8
Using a wooden spoon, stir in the prepared flour mixture until moistened..
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9
Spoon 2 heaping tablespoons of batter into each muffin cup; gently spread it with the back of the spoon so that it touches the sides of the indentation and is as flat as possible.
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10
Mound 1 heaping teaspoon of the ricotta mixture on top of this batter in each muffin cup.
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11
Spoon the remaining batter on top of the ricotta filling dividing it evenly between the cups, filling each about 3/4 full.
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12
Bake for 25 minutes or until tops are bumpy and speckled golden brown.
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13
Set the pan on a wire rack to cool for 10 minutes; gently rock each muffin back and forth to release it.
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14
Remove muffins from the pan and cool them for 5 minutes more on the rack before serving.
