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Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1 teaspoon sugar for sprinkling
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 tablespoon finely grated lemon zest (from 2 lemons)
- 1 cup whole-milk ricotta cheese
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1/2 tsp. food grade lemon oil (optional)
- 1/2 teaspoon almond extract
- 2 tsp. poppyseeds
Details
Adapted from foodnetwork.com
Preparation
Step 1
Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F.
Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend.
Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy.
Beat in the ricotta. Beat in the egg, lemon juice, lemon oil (if using) and almond extract.
Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).
Add in the poppy seeds.
Divide the batter among the prepared muffin cups.
Sprinkle the 1 teaspoon of sugar over the muffins.
Bake until the muffins just become pale golden on top, about 20 minutes (Note they were underbaked at 20 minutes).
Cool slightly. Serve warm or at room temperature.
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