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    You are in: Home / Recipes / Lemon Ricotta Muffins Recipe
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    Lemon Ricotta Muffins

    Lemon Ricotta Muffins. Photo by gemini08

    1/5 Photos of Lemon Ricotta Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    mickeydownunder's Note:

    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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    Units: US | Metric


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

    Ratings & Reviews:

    • on March 28, 2009


      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!

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    • on September 14, 2011


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 14, 2011


      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).

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    Read All Reviews (19)


    Nutritional Facts for Lemon Ricotta Muffins

    Serving Size: 1 (76 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 263.2
    Calories from Fat 106
    Total Fat 11.8 g
    Saturated Fat 6.7 g
    Cholesterol 46.2 mg
    Sodium 255.8 mg
    Total Carbohydrate 34.2 g
    Dietary Fiber 0.8 g
    Sugars 17.2 g
    Protein 5.4 g

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