Lemon Ricotta Muffins

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup white sugar
• 1 cup ricotta cheese
• 1/2 cup unsalted butter
• 1 large egg
• 1 large lemon
• 1/2 cup confectioners sugar
• 2 tablespoons lemon juice

Preparation

1. 1

   Preheat the oven to 350 degrees F (180 degrees C) and line or grease a 12-cup muffin tin.

2. 2

   Whisk the flour, baking powder, baking soda, and salt together in a bowl and set aside.

3. 3

   Beat the sugar, ricotta, and softened butter in a large bowl with an electric mixer for about 2 minutes until light and fluffy.

4. 4

   Mix in the egg, lemon zest, and lemon juice on low speed until just combined.

5. 5

   Stir the flour mixture into the wet ingredients until just combined; the batter will be thick.

6. 6

   Scoop the batter evenly into the prepared muffin cups, filling them to the top.

7. 7

   Bake for 21 to 24 minutes, or until a toothpick inserted near the center comes out clean.

8. 8

   Cool the muffins in the pan for 5 minutes before transferring to a wire rack to cool completely.

9. 9

   Whisk the confectioners sugar with the additional lemon juice in a small bowl until smooth, then drizzle over the cooled muffins and let set.