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Bakery Style Strawberry, Lemon, Ricotta Muffins

Rachel
  • 40 minutes
  • Serves 12

INGREDIENTS

2 cups

all purpose (unbleached flour)

1/2 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

salt

1 cup

white granulated sugar

3

lemons (zested (divided 2 and 1))

1/2 cup

unsalted butter (room temperature)

1 cup

ricotta cheese

1

large egg

Juice of 3 lemons (roughly 3 Tbsp)

1 tsp

vanilla paste or extract

1 tsp

almond extract

1 cup

chopped strawberries

Turbinado Sugar for topping