Gluten-Free Tuscan Lemon Ricotta Muffins-Caputo Flour

Ingredients

• 1 3/4 cups Caputo Gluten Free Flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt, fine
• 1/2 cup sugar, granulated
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tablespoon lemon zest, finely grated (from 1-2 lemons)
• 1 cup whole milk ricotta cheese
• 1 egg, large
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon almond extract
• 1/3 cup thinly sliced almonds
• 1 tablespoon milk
• 1 pinch turbinado sugar (per muffin)