• 12servings
  • 45minutes
  • 194calories

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Ingredients Jump to Instructions ↓

  1. 1 cup flour, all-purpose

  2. 1 cup pastry flour, whole wheat or whole wheat

  3. 1 teaspoon baking powder

  4. 1/2 teaspoon baking soda

  5. 1/4 teaspoon salt

  6. 3/4 cup brown sugar

  7. 4 tablespoons butter, unsalted cold and cut into small pieces

  8. 4 tablespoons canola oil or light olive oil

  9. 1 tablespoon lemon zest freshly grated

  10. 1 cup ricotta cheese

  11. 2 large egg whites

  12. 1 1/2 tablespoons lemon juice fresh

  13. 1/2 teaspoon almond extract

  14. 1/2 cup almonds sliced

  15. 1 tablespoon turbinado sugar or regular sugar, for sprinkling*

Instructions Jump to Ingredients ↑

  1. Line a 12-cup muffin tin with paper liners or coat with cooking spray or grease with butter.

  2. Preheat the oven to 350 degrees F.

  3. Sift together the flour, baking powder, baking soda, and salt in a large bowl.

  4. Add sugar, butter, oil and lemon zest in a large bowl with an electric mixer, beat until light and fluffy.

  5. Add the ricotta, beat until well mixed.

  6. Add the egg whites, lemon juice, and almond extract. Beat until well combined.

  7. Stir in the flour mixture with a wooden spatula until just incorporated, do not over mix.

  8. Divide the batter among 12 muffin cups.

  9. Place the sliced almonds over the muffins, then sprinkle the turbinado sugar on top.

  10. Bake until the cupcakes start to become pale golden on top and a wooden stick inserted into the center comes out almost clean, 18 to 22 minutes.

  11. Cool on a wire rack in the pan for a few minutes.

  12. Remove the cupcakes from the muffin tin onto wire rack.

  13. These muffins can be served warm or at room temperature.

  14. Store at an air-tight container in the frige for about 1 week.


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