Lemon Ricotta Muffin

Step 1

Place the granulated sugar and the zest (organic) in a small bowl.

Step 2

Use your fingertips to rub these two ingredients together for a couple of minutes.

Step 3

Remove 1 tablespoon of lemon sugar and set it aside. This will be used to sprinkle over the muffins before they are baked.

Step 4

Preheat the oven to 400℉/200℃. Position rack to middle.

Step 5

Grease or line a 12-cup muffin pan with paper liners; set aside for now.

Step 6

In a large mixing bowl, whisk the dry ingredients ( flour, baking powder, salt and lemon sugar) together for 1-2 minutes. Set aside.

Step 7

In a medium bowl, whisk together the room temperature wet ingredients.

Step 8

Add the wet mixture all at once to the dry ingredients. Stir just until moistened. This is a thick batter.

Step 9

Fill the muffin tins two-thirds full with the help of a disher or ice cream scoop.

Step 10

Sprinkle lemon sugar evenly over the tops.

Step 11

Bake for 18-22 minutes or until top bounces back when lightly touched.

Step 12

Remove from heat. Gently lift out the muffins and transfer to a wire rack to cool off.