Lemon Ricotta Muffins

I’ve been on a lemon kick lately, hoping to usher out the last cold days around these parts with some citrusy goodness. You can’t go wrong with lemon and ricotta!

• 2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 large egg
• 1 stick butter, softened
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon lemon extract
• 1 cup ricotta cheese
• 2 tablespoons lemon juice
• 6 tablespoons confectioners sugar

1. Preheat oven to 350º. Line a muffin pan with 12 liners. In a small bowl, whisk, flour, baking soda, baking powder, and salt together – set aside.
2. In a large bowl, cream sugar, egg, and butter. Add zest, lemon juice, and ricotta. Fill muffin cups and bake for 20 to 25 minutes.
3. Whisk the 2 tablespoons lemon juice with the confectioners sugar, brush the mixture on the warm muffins.