Our lemon tree was in need of serious pruning. Hubbs called me over to marvel at his work of art – the art of pruning the lemon tree. I had to bite my lip and hold back the tears. Hubbs hacked the heck outta that poor tree. It could have been a combination of other environmental factors, including ground squirrels – but that lemon tree would not bear fruit after that artistic trauma. We waited patiently for over two years before it started bearing fruits again. Right now we’re enjoying a very happy lemon tree. It’s been a long time since we’ve had our own home grown lemons and we’re so relieved the tree has finally recovered and has returned to being fruitful!
So what to do with those fragrant, juicy lemons…
Have some leftover ricotta? This is a fantastic recipe for a coffeehouse-type muffin. It’s not a sweet muffin, but it has a great texture, moist, crunchy topping and lovely delicate flavors of lemon and almonds. The use of almond extract in combination with the fresh lemon juice and zest that you use is a tasty compliment.
The batter is thicker than most muffin batters I’m used to working with. It has a texture like biscuit dough, so don’t be alarmed when you’re preparing.
This recipe is from Camilla Saulsbury’s 750 Best Muffin Recipes
These Lemon Ricotta Muffins are my third feature from one of my favorite cookbooks. Although I will share about other recipes from this book in the future, I won’t be including the recipes in future posts. I’m starting a new Teenie Cakes initiative that I’ll be exercising going forward with my culinary journal. I’ll introduce my new “Cookbook Love” section within the next weeks.
Other Recipes From This Book
– Coconut Almond Joyful Muffins
– Pecan Pie Cakelets
- One very juicy lemon yielded more than enough lemon juice for a batch of these muffins. If the fresh lemon you’re using feels somewhat small and not as juicy, have another on hand. You don’t want to skimp on the lemon juice for the batter.
- If you yield more than a tablespoon of zest from your lemon, throw the excess zest in the batter too!
- Used reduced-fat ricotta cheese that produced excellent results.
by Camilla SaulsburyMakes 12 Muffins
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
1 tablespoon finely grated lemon zest
1 cup ricotta cheese (reduced-fat or low-fat)
1 egg
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon almond extract
TOPPING
1 1/2 tablespoons granulated sugar
1/2 cup sliced almonds
Preheat oven to 350 degrees. Prepare muffin pan using paper liners or spray with non-stick spray.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda and salt.
In another larger bowl, using either a stand or handheld electric mixer, beat the 3/4 cup of sugar, butter and lemon zest until the mixture is light and fluffy. Beat in the ricotta cheese. Add the egg, lemon juice and almond extract until incorporated.
Add the flour mixture to the egg mixture and stir until blended (do not overmix).
Divide batter equally among 12 muffin cups/wells. Sprinkle each muffin with a little sugar, followed by the sliced almonds and then sprinkled again with the rest of the sugar.
Bake for about 22-25 minutes or until tops are golden and a toothpick inserted in the center of one muffin comes out clean. Cool in pan for 5 minutes and then transfer each muffin to a wire rack to cool.
Store covered with plastic wrap in the refrigerator. Serve warm or chilled.
Alana @ alanabread says
Your photography is gorgeous! And I love that you’ve used ricotta in this recipe – so rustic and traditional and all round AWESOME.
Joy says
The muffin looks great.
Michelle B says
Made these last night and they were a big hit, moist and tasty!
Cristina - Teenie Cakes says
Hi Michelle and Happy New Year’s to you and your family! 🙂
So happy you tried these muffins. I really liked this recipe and glad you agree that it was tasty, turned out moist and that it was a hit! Thanks for sharing you experience with the recipe.
Michelle B says
Crisitina, these look like just the panacea to cure us from all that heavy holiday eating. I can almost taste the lovely cleansing lemon flavor just from your pics (great as usual). I’m definitely trying these today 🙂
Pachecopatty says
I’ve been eyeballing the lemons on our tree and your recipe sounds just perfect!
Voncelle Volté says
Thank you for sharing this delicious recipe. Indeed, I’m in wow, but wish I were in bite. Did you know: You can feel the almonds through the screen?
Stay tuned into The Light.
Illuminatingly,
Voncelle Volté
Cristina - Teenie Cakes says
Thanks Voncelle! Wouldn’t that be something if we could reach out and sample foodie goodness through the screen! 😉 Thx for stopping by…
Melissa@EyesBigger says
I envy you your home grown lemons! That is one fruit I really wish I could grow but our climate just isn’t cooperative. The muffins sound (and look) delicious!
Cristina - Teenie Cakes says
Melissa – So wish you lived closer 🙂 I’d send you more lemons than you’d know what to do with (besides being tasty, they make lovely images too).
Chung-Ah @ Damn Delicious says
I have this muffin cookbook too! I’m trying to do all 750 muffin recipes. It might take me a while though since I’ve only done about 5 or 6 of them.
Loveforfood says
i love muffins, especially lemon… thanks for sharing.
Justine says
Beautiful! I just found your blog through Monet’s … and I love lemon and ricotta. Thank you!!
Monet says
Lemon and ricotta in a muffin? Topped with almonds? Wow! I don’t know if anything could sound better. I so wish we had a lemon tree, though. What a wonderful recipe. Thank you for sharing it with me.
Juliana says
Cristina, you are so lucky that your lemon tree are giving you all this lemons…I still waiting for mine to give me some…as I sip on my coffee your muffins are a total torture…wish I could reach them…they look so tasty and so pretty. I like the combination of ricotta and lemon…and almond. Beautiful pictures as always.
Hope you are having a wonderful week 🙂
5 Star Foodie says
These sound so delightful, love the almond topping!
chinmayie @ love food eat says
OMG! I love these muffins 🙂 love the lite colour and almonds on it.
Stephanie @ Eat. Drink. Love. says
These muffins are lovely! You can never go wrong with lemon in a muffin!
wok with ray says
Oh my god! Are you serious about waiting two years before your lemon tree started bearing fruits again? I just pruned my lemon tree this weekend. 🙁 Oh well, I am not letting my wife see this post. 😛 Muffins look great, Cristina with those sprinkled sugar and slices of almonds. Enjoy the rest of the week!
~ ray ~
Lisa @ TequilaCupcakes says
Yum, these look fantastic!! I always forget to consider using ricotta in muffins – such a good idea 🙂
OnSugarMountain says
How intriguing! I never thought to use ricotta in muffins but these look awesome. Will definitely be trying this out – thanks so much for sharing 😀
jules says
These look delicious – light and fluffy. There is something amazing about the combination of lemon and ricotta.
Tina@flourtrader says
Lemon is always a great change of pace from all the chocolatey things around this holiday season. No doubt the recipe produces a light lemony muffin. Your picture does entice- I need to get me some lemons. Also thanks for the info on the book!
Steph@stephsbitebybite says
These sounds so refreshing! And the almonds on top are just gorgeous!
RKM says
These look delicious! I can taste them now with a hot cup of coffee, what a wonderful treat for the holidays as well. Beautiful photos, I love how the sugar looks at the top of the muffin. Happy Holidays.