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Tuscan Lemon Ricotta Muffins

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)
• 1 3/4 cups Caputo Gluten Free Flour

Directions

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.