Lemon Ricotta Muffins

Muffins are a wonderfully easy thing to bake.  You can whip op a batch of muffins in about 10 or 15 minutes if you have all the needed ingredients on hand.  Why anyone would resort to store bought muffins when you can quickly have delicious, warm, homemade muffins so easily is beyond me.

This is one of my family's favorite muffin recipes.  My daughters ask me to make these all the time.  The make a great snack or lunchbox treat.  And just a whiff of them baking in the oven is enough to get my taste buds going.

You can wrap the baked and cooled muffins in plastic wrap and freeze for up to 3 months.

Lemon Ricotta Muffins (adapted from a recipe by Giada De Laurentiis)

• 2 cups all-purpose flour
• ½ teaspoon baking powder
  
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup plus 1 teaspoon sugar
• ½ cup (1 stick) unsalted butter, room temperature
• 1 tablespoon finely grated lemon zest (from 2 lemons)
• 1 cup ricotta cheese (I use part skim)
• 1 large egg
• 1 tablespoon fresh lemon  juice
• ½ teaspoon almond extract
  
  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 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.