19 Reviews

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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LuuvBunny March 28, 2009

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.

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zoo66 September 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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HocoRuco February 14, 2011

These muffins did not rise as much as expected - could be that my baking soda is too old. But the taste was FANTASTiC! The combination of lemon and almond extract is simply divine! I used splenda instead of sugar, it was not too sweet - just right. I will make them again (with new baking soda). thank you for a great recipe!

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gemini08 December 30, 2009

Delicious! I needed to use up some ricotta and found this recipe. I must admit I had my doubts when I made the batter. It was very thick and almost like a cookie dough. But it bakes up like a very moist cake. The only ingredients I left out were the lemon zest and the almonds, because I didn't have any on hand but next time I will add them. Thanks Mickey!

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Kate J June 28, 2009

This was a keeper! I skipped the topping and the almond extract, and instead doubled the lemon zest. Too lazy for muffin tins so baked it in a square pyrex pan (8x8) for 45-50 minutes in a 350 degree oven. Definitely test with a toothpick before taking out! Stupendous texture - lovely, rich, moist and dense, even with my simplified attempt! Thanks for posting.

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Mymble February 10, 2009

These are really yummy muffins! I thought the crunchy almond/sugar topping was fabulous! The only changes I made was to omit the almond extract and add 1/2 teaspoon lemon extract instead. I also added 1 cup of frozen blueberries. I'll be making these again! Thanks for sharing.

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Heather'sKitchen October 05, 2007

Moist and delicious; a definite keeper! I needed more time in the oven with this since my butter was cold, and because I added frozen blueberries to the batter. The suggestion of adding 1/4 cup of milk to thin the batter a bit is a good one. (About 35 minutes; 17 muffins.) We ended up eating these with a fork hot out of the oven. I'll be making these again.

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Claire de Luna January 24, 2007

Where have these been all my life? The dough was really thick, making me worry they would turn out dense or heavy, but they baked up light and moist. I had no lemon peel to zest so I replaced it and the lemon juice with 1 tsp of lemon extract. The rest I followed the recipe. I also wanted a nice crown so I made 11 muffins instead of a dozen and they turned out exactly as I wanted. Thanks, Mickey, I will be making these again.

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BigShotsMom January 09, 2013

Great recipe. Used vanilla extract instead of almond and a hand full of minced dried strawberries mixed into the batter and no almonds. Everyone loved it. Thanks.

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bnturner82 September 17, 2012
Lemon Ricotta Muffins