Best Nonnas Lemon Almond Ricotta Muffins Recipes

Nonna's Lemon Ricotta Biscuits image

Provided by Giada De Laurentiis

Categories dessert

Time 35m

Yield 12 biscuits

Number Of Ingredients 12

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 1 teaspoon sugar or more as needed for sprinkling
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lemon zest (from 2 lemons)
1 cup whole-milk ricotta cheese
1 large egg
1 tablespoon fresh lemon juice
1/2 teaspoon almond extract
1/3 cup thinly sliced almonds

Steps:

Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F.
Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).
Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.

NONNA'S LEMON ALMOND RICOTTA MUFFINS Recipe image

Provided by duckieq

Number Of Ingredients 12

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 1 teaspoon sugar or more as needed for sprinkling
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lemon zest (from 2 lemons)
1 cup whole-milk ricotta cheese
1 large egg
1 tablespoon fresh lemon juice
1/2 teaspoon almond extract
1/3 cup thinly sliced almonds

Steps:

Line 12 muffin cups with paper liners. Preheat the oven to 350 degrees F. Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy). Divide the batter among the prepared muffin cups. Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.

Nonna's Lemon Ricotta Biscuits image

Provided by Marie

Time 35m

Yield 12 biscuits

Number Of Ingredients 13

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 teaspoon sugar, as needed for sprinkling (or more)
1/2 cup unsalted butter, softened
1 tablespoon grated lemon zest (from 2 lemons)
1 cup whole milk ricotta cheese
1 large egg
1 tablespoon fresh lemon juice
1/2 teaspoon almond extract
1/3 cup thinly sliced almonds

Steps:

Line 12 muffin cups with paper liners and preheat oven to 350°.
Whisk the flour, baking powder, baking soda, and salt in a medium bowl to blend.
Using an electric mixer, beat together 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy.
Beat in the ricotta, then the egg, lemon juice, and almond extract.
Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).
Divide the batter among the prepared muffin cups.
Sprinkle the almonds and then the remaining 1 teaspoon of sugar over the muffins.
Bake until the muffins just become pale golden on top, about 20 minutes.
Cool slightly and serve warm.

Nutrition Facts : Calories 275.3, Fat 13, SaturatedFat 6.9, Cholesterol 48.4, Sodium 202, Carbohydrate 34.6, Fiber 1.1, Sugar 17.4, Protein 5.9