I was searching for a recipe to use up some extra ricotta cheese and came across these Lemon Ricotta Muffins. They were light and fluffy with a little crunch from the turbinado sugar topping. The lemon juice and zest add a bright, citrus flavor without becoming overpowering. During the summer, you can add some fresh blackberries (or even strawberries!) like this recipe idea from Two Peas and their Pod. I’m sure these muffins would also be delicious with Meyer Lemons.
The turbinado sugar topping is optional, but I love the extra bit of texture and sweetness it brings to the muffins.
Blend together the ingredients just enough to combine everything and get rid of any lumps from the ricotta. Overmixing will take away from that light and fluffy texture.
Lemon Ricotta Muffins
Adapted from Alida’s Kitchen
1 cup all purpose flour
3/4 cup whole wheat pastry flour
3/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup ricotta cheese
1/2 cup water
1/4 cup canola oil
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
Turbinado sugar for topping
Preheat oven to 375 degrees F. Line 12 muffin tins with liners or grease with oil.
In a large bowl, combine all purpose flour, whole wheat pastry flour, sugar, baking powder, and salt.
Make a well in the center and add ricotta cheese, water, oil, lemon juice, zest, egg, and vanilla. Whisk together to blend, then mix into the dry ingredients until just combined.
Fill each prepared muffin tin about 2/3 full. Sprinkle each with turbinado sugar.
Bake in preheated oven until toothpick inserted in center comes out clean, about 16 minutes. Allow to cool in tins for about 5 minutes before removing to wire rack.