Lemon Ricotta Muffins with Vanilla Crumble
These muffins are fluffy and fun while being impossibly tender and moist. Ricotta keeps them from being dry while lemon zest and juice provide a punch of sweet citrus.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 cup sugar
- 1 stick salted butter, softened
- 1 cup whole-milk ricotta
- 1 large egg
- 4 tsp lemon zest (from about 4 lemons)
- 2 tbsp lemon juice
- ½ cup milk
Vanilla Crumble
- ⅓ cup sugar
- 2 tbsp salted butter, melted
- 1 tbsp flour
- 1 tsp vanilla bean paste or extract
Instructions
- Preheat the oven to 350°F.
- Sift together the flour, baking soda, baking powder, and salt.
- In a separate bowl, using a hand mixer or stand mixer, whip together the butter, sugar, lemon zest, and ricotta until well combined.
- Mix the egg, lemon juice and milk into the ricotta mixture.
- Fold in the flour mixture, ½ cup at a time until just combined.
- Spray a muffin pan with non-stick spray or line with paper liners.Evenly scoop the batter into the muffin pan, dividing it equally amongst the cups.
- Make the Vanilla Crumble:Mix together the sugar, melted butter, flour, and vanilla. It should form a thick paste. Sprinkle this crumble over the tops of each unbaked muffin, dividing evenly amongst the 12 muffins.
- Bake the muffins, about 18 minutes or until a toothpick inserted into the center comes out clean.
- Serve and enjoy.