Lemon Ricotta Muffins Recipe

Name: Lemon Ricotta Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups plain flour; 1/2 teaspoon baking powder; 1/2 teaspoon bicarbonate of soda; 1/2 teaspoon salt; 1/2 cup butter; 1 tablespoon lemon zest; 1 cup ricotta cheese; 1 egg; 1 tablespoon lemon juice; 1/2 teaspoon almond extract; 1/4 cup sliced almonds; 1 cup sugar; 1 teaspoon sugar, extra

Servings: persons

2 cups plain flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
1/2 cup butter
1 tablespoon lemon zest
1 cup ricotta cheese
1 egg
1 tablespoon lemon juice
1/2 teaspoon almond extract
1/4 cup sliced almonds
1 cup sugar
1 teaspoon sugar, extra

1
Preheat oven 180 degrees C.
2
WHISK flour,baking powder, baking soda, salt in bowl.
3
BEAT in 1 cup sugar, butter lemon zest in until light and fluffy.
4
BEAT in ricotta.
5
BEAT in egg, lemon juice and almond extract.
6
Divide batter into lined muffin tins.
7
Sprinkle with slivered almonds and extra sugar over all muffins.
8
Bake about 15 - 20 minutes util lightly golden brown.
9
ENJOY!

818

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups plain flour, 1/2 teaspoon baking powder, 1/2 teaspoon bicarbonate of soda, 1/2 teaspoon salt, and more.

Yes, Lemon Ricotta Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Ricotta Muffins

How did you like this recipe?

Frequently Asked Questions