Lemon Almond Ricotta Muffins with Almond Glaze

• Vegetarian

• Produce

  • 1 3/4 tsp Lemon rind

• Refrigerated

  • 2 Eggs

• Condiments

  • 3 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1 3/4 cup All-purpose flour
  • 3/4 tsp Almond extract
  • 2 tsp Baking powder
  • 5/8 cup Confectioners' sugar
  • 3/4 cup Granulated sugar
  • 1 tsp Salt

• Nuts & Seeds

  • 1/3 cup Almonds

• Dairy

  • 1 stick Butter, unsalted
  • 1 tbsp Milk
  • 3/4 cup Ricotta cheese

Found on mysequinedlife.com

Description

Ingredients

• 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)
• 1/3 cup sliced almonds
• 1/2 cup plus 2 tbsp confectioners sugar
• 1 tbsp milk
• 1/4 tsp almond extract

Directions

• 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.
• 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.