This is such a great recipe!
The ricotta cheese makes these super moist, and the light lemon flavor is perfectly paired with the almonds. These are good enough to be eaten alone, but not so sweet that they seem more like a cupcake than a muffin.
Recipe from Giada de Laurentiis
2 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. sugar
1/2 c. butter, at room temperature
Lemon zest from 2 lemons
1 c. whole-milk ricotta cheese
1 large egg
1 Tbsp. fresh lemon juice
1/2 tsp. almond extract
1/3 c. thinly sliced almonds
Line 12 muffin cups, and preheat oven to 350.
Whisk flour, baking powder, baking soda, and salt.
Using an electric mixer, beat sugar, butter, and lemon zest in separate bowl until light and fluffy.
Beat in the ricotta.
Beat in the egg, lemon juice, and almond extract.
Add dry ingredients and stir just until blended.
Divide batter among muffin cups.
Sprinkle with almonds, and top with sprinkled sugar.
Bake until just pale golden on top, about 20 minutes.
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