Last week, I made fresh Ricotta. It sat in my refrigerator for about a day when I realized I wouldn’t have time to make anything to go with it. So, I did a search for Ricotta recipes. I came across these delightful muffins from Giada de Laurentiis and knew they would be perfect. You can find the recipe for homemade Ricotta HERE.
Plus, I love that I can use my ricotta instead of buying it!
Zested lemons for the muffins!
Now let’s put these fabulous flavors together and make some muffins!
A sweet little topping and we’re ready to cook!
Lemon Ricotta Muffins
2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar, plus more for sprinkling
1/2 cup unsalted butter, softened to room temperature
1 cup whole-milk ricotta cheese
1 large egg, at room temperature
finely grated lemon zest from 4 large lemons
1 TBLS fresh lemon juice
1/3 cup milk
Lemon curd for topping
Preheat the oven to 350 degrees and line a 12 cup muffin tin with pretty paper liners.
Sift the flour, baking powder, baking soda and salt together in a medium bowl and set aside. Cream together the butter, sugar and lemon zest. Beat the ricotta into the butter mix until well combined. Beat in the egg. Add the milk and lemon juice – it’s going to look curdled. Add the dry ingredients to the wet ingredients and stir until just blended. Warning! It’s going to be very thick! Divide the batter equally among the muffin cups. Sprinkle the muffins with sugar. Bake until a toothpick comes out clean and they are a nice lightly golden color, approx 16-18 minutes. Remove the muffins from the pan and let them cool on a wire rack.
Serve warm with a bit of lemon curd on top – it totally makes the muffins! I hope you enjoy them as much as I did! :-)
Giadas Lemon Ricotta Muffins! Print Recipe
|
| Giadas Lemon Ricotta Muffins! Print Recipe
|
Ingredients
- 2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar plus more for sprinkling
- 1/2 cup unsalted butter softened to room temperature
- 1 cup whole-milk ricotta cheese
- 1 large egg at room temperature
- finely grated lemon zest from 4 large lemons
- 1 TBLS fresh lemon juice
- 1/3 cup milk
- Lemon curd for topping
Servings:
Instructions
Preheat the oven to 350 degrees and line a 12 cup muffin tin with pretty paper liners.
Sift the flour, baking powder, baking soda and salt together in a medium bowl and set aside. Cream together the butter, sugar and lemon zest. Beat the ricotta into the butter mix until well combined. Beat in the egg. Add the milk and lemon juice – it’s going to look curdled. Add the dry ingredients to the wet ingredients and stir until just blended. Warning! It’s going to be very thick! Divide the batter equally among the muffin cups. Sprinkle the muffins with sugar. Bake until a toothpick comes out clean and they are a nice lightly golden color, approx 16-18 minutes. Remove the muffins from the pan and let them cool on a wire rack.
Recipe Notes
Serve warm with a bit of lemon curd on top – it totally makes the muffins!
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2 comments
These look yummy! I made Giada’s lemon ricotta cookies a while back and they were awesome. You’ve encouraged me to take a stab at making my own ricotta.
Reply
You’ll love it! It’s so easy and you can add herbs or anything else you’d like! Please let me know how it goes!
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Last week, I made fresh Ricotta. It sat in my refrigerator for about a day when I realized I wouldn’t have time to make anything to go with it. So, I did a search for Ricotta recipes. I came across these delightful muffins (or biscuits as she calls them) from Giada de Laurentiis and knew they would be perfect. If you’d like use homemade Ricotta, you can find the recipe HERE.
Plus, I love that I can use my ricotta instead of buying it!
Zested lemons for the muffins!
Now let’s put these fabulous flavors together and make some muffins!
A sweet little topping and we’re ready to cook!
Lemon Ricotta Muffins
2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar, plus more for sprinkling
1/2 cup unsalted butter, softened to room temperature
1 cup whole-milk ricotta cheese
1 large egg, at room temperature
finely grated lemon zest from 4 large lemons
1 TBLS fresh lemon juice
Lemon curd for topping
Preheat the oven to 350 degrees and line a 12 cup muffin tin with pretty paper liners.
Sift the flour, baking powder, baking soda and salt together in a medium bowl and set aside. Cream together the butter, sugar and lemon zest. Beat the ricotta into the butter mix until well combined. Beat in the egg and lemon juice – it’s going to look curdled. Add the dry ingredients to the wet ingredients and stir until just blended. Warning! It’s going to be very thick! Divide the batter equally among the muffin cups. Sprinkle the muffins with sugar. Bake until a toothpick comes out clean and they are a nice lightly golden color, approx 16-18 minutes. Remove the muffins from the pan and let them cool on a wire rack.
Serve warm with a bit of lemon curd on top – it totally makes the muffins! I hope you enjoy them as much as I did! :-)
Related posts
Melted Snowman Cookies
Quiche with a Hash Brown Crust
North Woods Inn Cabbage Salad
Share your thoughts
This site uses Akismet to reduce spam. Learn how your comment data is processed.
