Lemon-flavored muffin recipes usually call for just juice and zest, like these lemon ricotta muffins that I love, but this recipe calls for the whole shebang—juice, zest, pith, and all. The result is a truly moist muffin that’s studded with lemon pieces and laced with a slight bitterness. A sprinkling of cinnamon and sugar on the top of each one successfully mellows the lemon’s astringent notes.
Ingredients
9 ounces all-purpose flour (2 cups)
1 cup plus 2 tablespoons sugar, divided
1 teaspoon baking soda
1 teaspoon salt
3 Meyer lemons, divided
2 eggs
1 cup milk
1/2 cup butter, melted
1/2 teaspoon cinnamon
Instructions
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