Gluten-Free Tuscan Lemon Ricotta Muffins
With a zesty lemon flavor and the creaminess of ricotta cheese, these gluten free muffins are like a trip to Tuscany without ever leaving your kitchen.
- Yield: 12 muffins
- Prep Time: 15 min
- Cook Time: 20 min
Ingredients
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt, fine
1/2 cup sugar, granulated
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon lemon zest, finely grated (from 1-2 lemons)
1 cup whole milk ricotta cheese
1 egg, large
1 tablespoon fresh lemon juice
1/2 teaspoon almond extract
1/3 cup thinly sliced almonds
1 tablespoon milk
1 pinch turbinado sugar (per muffin)
Instructions
- Line a muffin tin with liners (or grease your pan).
- Preheat the oven to 350F.
- Whisk the Caputo Gluten Free Flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, using an electric mixer, beat the sugar, butter, and lemon zest until it is light and fluffy.
- Beat the ricotta into the large bowl with the sugar, butter, lemon mixture.
- Beat the egg, lemon juice, and almond extract into the large bowl with the wet ingredients. (Do not over beat or the muffins will become cakey).
- Add the dry ingredients and stir just until blended. The batter should be thick and fluffy.
- Divide the batter into the muffin tins.
- Sprinkle each with almonds and a pinch of turbinado sugar.
- Bake until the muffins become pale golden on top, about 20 minutes.
Alternative cooking using silicone mini muffin pan:
- Preheat the oven to 375F.
- Bake for 15-16 minutes with silicone pan on cookie sheet.
- Turn oven to broil and broil for one minute or so if you like the tops more golden.