{"id":40283,"date":"2023-03-20T07:24:33","date_gmt":"2023-03-20T11:24:33","guid":{"rendered":"https:\/\/willceau.com\/news\/?p=40283"},"modified":"2023-03-20T07:24:33","modified_gmt":"2023-03-20T11:24:33","slug":"lemon-ricotta-muffins","status":"publish","type":"post","link":"https:\/\/willceau.com\/news\/2023\/03\/20\/lemon-ricotta-muffins\/","title":{"rendered":"Lemon Ricotta Muffins"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"6237\" data-permalink=\"https:\/\/willceau.com\/news\/2012\/01\/17\/apple-cake\/food-header-1-3\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" data-orig-size=\"640,144\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;}\" data-image-title=\"Food-Header-1\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?fit=640%2C144&amp;ssl=1\" class=\"aligncenter size-full wp-image-6237\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=640%2C144&#038;ssl=1\" alt=\"\" width=\"640\" height=\"144\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2012\/01\/Food-Header-12.jpg?resize=300%2C67&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><img data-recalc-dims=\"1\" decoding=\"async\" data-attachment-id=\"40284\" data-permalink=\"https:\/\/willceau.com\/news\/2023\/03\/20\/lemon-ricotta-muffins\/lemonricotta\/\" data-orig-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/03\/LemonRicotta.jpg?fit=640%2C360&amp;ssl=1\" data-orig-size=\"640,360\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"LemonRicotta\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/03\/LemonRicotta.jpg?fit=640%2C360&amp;ssl=1\" class=\"aligncenter size-full wp-image-40284\" src=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/03\/LemonRicotta.jpg?resize=640%2C360&#038;ssl=1\" alt=\"\" width=\"640\" height=\"360\" srcset=\"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/03\/LemonRicotta.jpg?w=640&amp;ssl=1 640w, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/03\/LemonRicotta.jpg?resize=300%2C169&amp;ssl=1 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>I&#8217;ve been on a lemon kick lately, hoping to usher out the last cold days around these parts with some citrusy goodness. You can&#8217;t go wrong with lemon and ricotta! <!--more--><\/p>\n<ul>\n<li>2 cups flour<\/li>\n<li>1\/2 teaspoon baking soda<\/li>\n<li>1\/2 teaspoon baking powder<\/li>\n<li>1\/2 teaspoon salt<\/li>\n<li>1 cup granulated sugar<\/li>\n<li>1 large egg<\/li>\n<li>1 stick butter, softened<\/li>\n<li>1 tablespoon lemon zest<\/li>\n<li>1 tablespoon lemon juice<\/li>\n<li>1 teaspoon lemon extract<\/li>\n<li>1 cup ricotta cheese<\/li>\n<li>2 tablespoons lemon juice<\/li>\n<li>6 tablespoons confectioners sugar<\/li>\n<\/ul>\n<ol>\n<li>Preheat oven to 350\u00ba. Line a muffin pan with 12 liners. In a small bowl, whisk, flour, baking soda, baking powder, and salt together &#8211; set aside.<\/li>\n<li>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.<\/li>\n<li>Whisk the 2 tablespoons lemon juice with the confectioners sugar, brush the mixture on the warm muffins.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve been on a lemon kick lately, hoping to usher out the last cold days around these parts with some citrusy goodness. You can&#8217;t go wrong with lemon and ricotta!<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1238],"tags":[97,3831,2441,3875],"class_list":["post-40283","post","type-post","status-publish","format-standard","hentry","category-lovin-from-the-oven","tag-baking","tag-lemon","tag-muffins","tag-ricotta"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1ed1x-atJ","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":37067,"url":"https:\/\/willceau.com\/news\/2022\/01\/10\/lemon-cream-cheese-muffins\/","url_meta":{"origin":40283,"position":0},"title":"Lemon Cream Cheese Muffins","author":"Tina Garceau","date":"January 10, 2022","format":false,"excerpt":"I love anything that's lemon - pie, cake, sorbet, and now muffins! These cream cheese filled lemon muffins have a buttery crumb topping and a lemon glaze. Perfect with a cup of coffee in the morning or as a snack. Crumb Topping 1\/2 cup flour 2 tablespoons light brown sugar\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/01\/LemonMuffins.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/01\/LemonMuffins.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/01\/LemonMuffins.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":41395,"url":"https:\/\/willceau.com\/news\/2023\/09\/04\/lemon-blueberry-ricotta-cake\/","url_meta":{"origin":40283,"position":1},"title":"Lemon Blueberry Ricotta Cake","author":"Tina Garceau","date":"September 4, 2023","format":false,"excerpt":"Wanting to take advantage of delicious summer fruit before the season is over - I give you Lemon Blueberry Ricotta Cake! A simple batter made with eggs, ricotta, sour cream and lemon zest, sprinkled with blueberries and topped off with a lemon glaze. It was the perfect finish to last\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/09\/BlueberryRicotta.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/09\/BlueberryRicotta.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2023\/09\/BlueberryRicotta.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":43225,"url":"https:\/\/willceau.com\/news\/2024\/05\/06\/italian-lemon-ricotta-cake\/","url_meta":{"origin":40283,"position":2},"title":"Italian Lemon Ricotta Cake","author":"Tina Garceau","date":"May 6, 2024","format":false,"excerpt":"This Italian lemon ricotta cake is moist and delicious. Made with ricotta cheese and lemon, it has a light, tender crumb, and isn't overly sweet. This simple cake is a classic and perfect for Mother\u2019s Day. 3\/4 cup butter 1 1\/2 cups granulated sugar 15 oz. ricotta 3 large eggs\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/05\/LemonRicotta.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/05\/LemonRicotta.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/05\/LemonRicotta.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":43674,"url":"https:\/\/willceau.com\/news\/2024\/08\/07\/blueberry-ricotta-cake-3\/","url_meta":{"origin":40283,"position":3},"title":"Blueberry Ricotta Cake","author":"Tina Garceau","date":"August 7, 2024","format":false,"excerpt":"I had some ricotta leftover from a tomato tart I made over the weekend. Not wanting to waste it, The Boy and I decided to make a cake with some of the gorgeous blueberries we found in the market yesterday. Easy to put together, no icing needed! 1 1\/2 cups\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/08\/BlueRicotta.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/08\/BlueRicotta.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/08\/BlueRicotta.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":37360,"url":"https:\/\/willceau.com\/news\/2022\/03\/21\/lemon-ricotta-pound-cake\/","url_meta":{"origin":40283,"position":4},"title":"Lemon Ricotta Pound Cake","author":"Tina Garceau","date":"March 21, 2022","format":false,"excerpt":"I'm a sucker for lemon desserts, so when I saw this recipe for Lemon Ricotta Pound Cake - I knew I had to give it a whirl. It's lemony, moist, and best of all, easy to throw together. 1 1\/2 cups flour 2 teaspoons baking powder 1 teaspoon kosher salt\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/03\/LemonPound.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/03\/LemonPound.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2022\/03\/LemonPound.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]},{"id":43326,"url":"https:\/\/willceau.com\/news\/2024\/05\/28\/blueberry-ricotta-cake-2\/","url_meta":{"origin":40283,"position":5},"title":"Blueberry Ricotta Cake","author":"Tina Garceau","date":"May 28, 2024","format":false,"excerpt":"So happy that blueberries are finally in season - and I have a reason to make a cake with the leftover ricotta in the fridge. This recipe would work with diced peaches or raspberries too! 10 tablespoons butter, room temperature 1 cup granulated sugar 3 large eggs, room temperature 1\u2026","rel":"","context":"In &quot;Lovin' from the Oven&quot;","block_context":{"text":"Lovin' from the Oven","link":"https:\/\/willceau.com\/news\/category\/lovin-from-the-oven\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/05\/BlueberryRicottaCake-1.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/05\/BlueberryRicottaCake-1.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/willceau.com\/news\/wp-content\/uploads\/2024\/05\/BlueberryRicottaCake-1.jpg?resize=525%2C300&ssl=1 1.5x"},"classes":[]}],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/40283","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/comments?post=40283"}],"version-history":[{"count":0,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/posts\/40283\/revisions"}],"wp:attachment":[{"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/media?parent=40283"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/categories?post=40283"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/willceau.com\/news\/wp-json\/wp\/v2\/tags?post=40283"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}