These Zesty Lemon Almond Muffins are a delightful twist on the classic lemon poppy seed muffins, featuring a vibrant lemon flavor and a nutty almond crunch.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking and proper muffin rise.
Grease or line a 12-cup muffin tin with paper liners.
Using paper liners makes cleanup easier and muffins easier to remove.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
Sifting the dry ingredients can help avoid lumps in the batter.
In another bowl, whisk together the eggs, ricotta cheese, milk, vegetable oil, and lemon zest.
Ensure the wet ingredients are well combined for a smooth batter.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Avoid overmixing to keep the muffins tender.
Fold in the chopped almonds gently.
Folding gently prevents the batter from deflating.
Spoon the batter evenly into the prepared muffin tin.
Filling each cup evenly ensures uniform baking.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Check for doneness by inserting a toothpick into the center of a muffin.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature, optionally sprinkled with powdered sugar.
Sprinkling with powdered sugar adds a touch of sweetness and elegance.
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