Lemon Ricotta Muffins
- Ready In:
- 35mins
- Ingredients:
- 11
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 236.59 ml sugar
- 118.29 ml butter, softened
- 118.29 ml milk
- 236.59 ml ricotta cheese
- 4.92 ml vanilla extract
- 1 egg, beaten
- 1 lemon, juice and zest of
- 414.03 ml all-purpose flour
- 59.14 ml cornmeal
- 9.85 ml baking powder
- 2.46 ml kosher salt
directions
- Preheat oven to 350 degrees F.
- Cream sugar and butter in a mixer for 2 minutes.
- Add milk, ricotta, vanilla, egg, and lemon juice and zest. Mix on medium speed 1 to 2 minutes or until well combined.
- In a small bowl, combine flour, cornmeal, baking powder, and salt. Mix well.
- Add flour mixture to milk mixture and fold gently until just combined.
- Spray muffin pan with nonstick spray or use paper muffin pan liners. Divide batter to make 12 muffins, about 1/4 cup batter each.
- Bake 20 minutes or until golden brown.
- Sprinkle with confectioner's sugar, if desired. (After cooling).
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