Lemon Ricotta Muffins - Jungle Jim's International Market
Lemon Ricotta Muffins Print recipe Ingredients (makes 12) 2 cups all-purpose flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 cup plus 1
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Cooking tools:
- Oven
- Muffin tin
- Cupcake liner
- Mixing bowl
- Whisk
- Hand mixer
- Microplane
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup plus 1 teaspoon sugar or more as needed for sprinkling
- ½ cup (1 stick) unsalted butter, room temperature
- 1 tablespoon finely grated lemon zest (from 2 lemons)
- 1 cup whole-milk ricotta cheese
- 1 large egg
- 1 tablespoon fresh lemon juice
- ½ teaspoon almond extract
- ⅓ cup thinly sliced almonds
- coarse white decorator's sugar for the tops
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