Lemon Ricotta Muffins

I ordered a new muffin tin that I thought was jumbo sized.  Much to my surprise when it arrived, it wasn't.  So I halved a recipe I found on Food Network.  I edited as I needed to suit me and my ingredients.

• 1 cup unbleached all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup + 1 teaspoon organic sugar mixed with zest for sprinkling
• 4 tablespoons unsalted butter, melted
• 1 lemon, grated for zest, a bit extra used for topping
• 1/2 cup whole-milk ricotta cheese
• 1 large egg
• 1/2 lemon, squeezed for juice
• 1/4 teaspoon almond extract
• 1/4 cup almonds, crushed for topping (I did it in ziploc with mallet)

Preheat the oven to 350°F.  Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Beat sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).

Divide the batter among prepared, greased muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar/zest over the muffins. 

Bake until the muffins just become pale golden on top, about 20 minutes. 

Cool slightly. Serve warm or at room temperature.

I served warm with some butter.  These were scrumptious!  So right if you like lemony goodness.  These were light, tart and sweet.  The crunchy nut topping was divine as well.  Hard to stop at one... this recipe is a keeper.