People often ask me how I got into cooking and I don’t really have a great answer. There was no lightening moment for me. It just happened gradually over time, starting around college, each year getting more and more into the world of the culinary arts. Along the way there have been a lot of influences, starting with watching a lot of Food Network: Bobby Flay, Alton Brown (if you haven’t been to his live road show GO!!!), Ina Garten, and Giada De Laurentis.
I have since “outgrown” most of the Food Network shows (and have less time to watch them), but I still turn to my old favorites for some classic tried-and-true recipes. This lemon ricotta muffin recipe by Giada is one of them! It is basically foolproof. Delicious, lemony, soft muffins with just the right amount of sweetness. Perfect for breakfast, brunch, or an afternoon snack!
Lemon Ricotta Muffins (Biscuits) from Giada De Laurentis
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
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.