Lemon almond ricotta muffins just scream SPRING! These spongy muffins are moist from the ricotta cheese and flavored with fresh lemon juice and rind for a brightly flavored muffin, all topped with an easy almond glaze.
Hello, spring! I’m all ready for you. My Christmas tree finally forced its way back into the storage closet, I’ve pulled my neon nail polish out of hiding, and I’ve just been reminded of my lack of warm weather footwear. Spring has definitely sprung.
I’ve mentioned before, but Brian and I are still in the throes of craving all things savory. Hummus is a big one…I’m a little ashamed (proud?) at how quickly the two of us fly through a family sized tub. Baked spiralized fries would be on the menu every night if we could, and please can we scatter chipotle spiced tortilla strips on everything?! Maybe it’s something with the new season upon us, but I was totally on board when Brian mentioned he wouldn’t mind something on the sweeter side…a dessert muffin.
Soooo…like a cupcake? Nope. No big dollop of frosting, just a sweet muffin that would fit the bill come brunch or dessert time. Got it! I love all things lemon and all things almond, so these lemon almond ricotta muffins were a no-brainer. They’re tender and moist, perfectly flavored by the juice and rind of two lemons (and almond extract), and topped with sliced almonds and an easy almond glaze.
Now I’ll admit that these muffins almost didn’t happen (who knew my closest Target doesn’t stock ricotta cheese?!) but the promise of tucking into
two one of these was too strong to let weekend afternoon laziness get me. Must. have. muffins.
A few notes about these lemon almond ricotta muffins. The batter here is thick! Not pourable, but thick and fluffy, so this recipe calls for scooping the batter into the well-greased muffin cups. As they bake they’ll rise and become tender and slightly spongy…kind of cake-like. You can certainly pack it up once the muffins are done baking, but I took the extra step of adding a quick glaze (just confectioners’ sugar, milk, and almond extract) over top. It added an extra sweet little touch to them, but you can definitely omit if you’d like. I thought the muffins on their own had a perfectly balanced flavor and enough sweetness to be enjoyed alone, sans glaze.
To glaze or not to glaze, that is the question.
(SORRY, so cheesy.)
((Ricotta cheesy.)) 😏
Lemon Almond Ricotta Muffins with Almond Glaze
For the Muffins:
- 1 3/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 3/4 cup ricotta cheese (I used part-skim)
- 2 eggs
- 1 stick unsalted butter, equivalent to 8 tbsp or 1/2 cup, melted
- 1/2 tsp almond extract
- 3 tbsp freshly squeezed lemon juice, amount from two small lemons
- 1 3/4 tsp grated lemon rind, from two small lemons
- 1/4 cup sliced almonds, roughly chopped
For the Glaze:
- 1/2 cup plus 2 tbsp confectioners' sugar
- 1 tbsp milk
- 1/4 tsp almond extract
- Heat oven to 350 degrees F. Generously grease a 12-cup muffin tin with cooking spray and set aside.
- In a bowl, add flour, sugar, baking powder, and salt. Stir so all dry ingredients are evenly mixed together.
- In a separate bowl, add ricotta cheese, eggs, melted butter, almond extract, lemon juice, and lemon rind. Whisk wet ingredient together well until light and fluffy. Add dry ingredients to the bowl with the wet ingredients and stir until just combined. The batter will be pretty thick.
- Scoop batter evenly into eleven muffin cups. The batter should come up to just below the top of each muffin cup. Evenly scatter sliced almonds over top of the muffins and lightly press them into the surface.
- Bake for 20-22 minutes, or until the edges are golden brown and a tester (like a toothpick) inserted in the center of a muffin comes out clean. Let muffins cool in muffin tin for a few minutes, and then loosen the outer edges with a paring knife. Remove muffins and let cool completely on a wire rack.
- Once muffins are completely cool, add all of the glaze ingredients to a bowl and whisk until no lumps remain. I transferred the glaze mixture to a plastic bag, sealed, and snipped the corner off (you can use a piping bag if you have one). Drizzle glaze over top of the muffins and let harden.