Lemony Almond Ricotta Muffins
Prep time: 
Cook time: 
Total time: 
Yields: 12
  • 2 cups Almond Meal*
  • ¼ cup corn starch
  • 1 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup whole milk ricotta
  • 1 egg
  • 1 egg yolk
  • ½ cup sugar
  • 1 tablespoon lemon zest (approx. 2 small lemons or 1 large lemon)
  • 2 tablespoons lemon juice (approx. half a large lemon)
  • ½ teaspoon almond extract
  • ¼ teaspoon lemon extract
  • turbinado sugar and sliced almonds for top
  1. Preheat oven to 375° F. Line 12 muffin tins with liners, set aside.
  2. Mix the almond meal, corn starch, baking powder, baking soda, and salt in a large bowl. Set aside.
  3. In a separate bowl, whisk together the ricotta, egg, egg yolk, sugar, lemon zest, lemon juice, and extracts.
  4. Pour the wet ingredients into the dry ingredients and mix until everything is well incorporated.
  5. Fill each muffin cup ¾ of the way and top each with sliced almonds and turbinado sugar.
  6. Bake for 16-18 minutes, or until toothpick inserted into the muffins come out clean and they are golden brown.
  7. Allow the muffins to cool before serving.
We use Trader Joe's brand of Almond Meal, which is NOT blanched or finely ground almond meal. We have tried this recipe, once, with a blanched/fine ground meal and got comparable results.
These muffins are best served the same day, but will store nicely in an airtight container for 3 days.
Recipe by Bake 2 The Future at https://bake2thefuture.com/2015/04/12/lemony-almond-ricotta-muffins/