I love a baked good that can be prepared in a bowl with a spoon. Something that’s easy to prep and results in a delicious treat. These are great in the afternoon with a mug of tea or I love having them for breakfast. The lemon and ricotta are a delicious combo, but try subbing the lemon for orange or add a handful of cranberries or blueberries — all delicious options!
- 1 1/2 cups ricotta cheese
- 3 large eggs
- 6 Tbsp. granulated sugar (plus more for sprinkling on top)
- 1/4 cup melted butter
- 1 tsp. vanilla extract
- lemon zest of one lemon, finely grated
- 2 Tbsp. lemon juice
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 cups AP flour (10 oz/280 grams)
- 3/4 cup 2% milk
Preheat your oven to 350°F. Spray the wells and top of a 12-well muffin tin with oil and set aside.
Place the ricotta, eggs, sugar, butter, vanilla, lemon zest, and juice into a large mixing bowl and use a large spoon to mix everything together.
Add the salt, baking powder, baking soda, and one-third of the flour and mix in. Add half of the milk and stir together, then mix in another third of the flour, then the rest of the milk, and finish with the last third of the flour. Stir until everything is just combined and you don’t see any dry flour left in the mix.
Spoon the batter evenly among the 12 wells and sprinkle a little sugar on top of each (I use about 1 Tbsp. of sugar divided over all of them). Place on the middle rack of your oven and bake for 15 minutes, turn the tray, and bake another 10 minutes or until lightly golden.
Remove from the oven and allow to cool — though I usually have one while still warm! Store in an air-tight container for 1-2 days.