The normal taste mixture will get an makeover with whole-milk ricotta, creating extra-tender muffins with traditional appeal. A impartial oil replaces butter, permitting the fragile citrus and poppy seed flavors to pop, and glowing sugar gives irresistible crunch.
Lemon, Poppy Seed, and Ricotta Muffins
Makes 10 to 12 muffins
- 1 cup (200 grams) granulated sugar*
- ¾ cup (180 grams) entire buttermilk, room temperature
- â…” cup (166 grams) whole-milk ricotta, room temperature
- â…“ cup (75 grams) canola oil
- 2 massive eggs (100 grams), room temperature
- 3 tablespoons (12 grams) packed lemon zest (about 3 to 4 medium lemons)
- 4 teaspoons (20 grams) contemporary lemon juice
- ½ teaspoon (2 grams) vanilla extract
- 2¼ cups (281 grams) all-purpose flour
- 2 tablespoons (18 grams) poppy seeds
- 2 teaspoons (10 grams) baking powder
- 1½ teaspoons (4.5 grams) kosher salt
- ¼ teaspoon (1.25 grams) baking soda
- 2 tablespoons (28 grams) glowing sugar
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Preheat oven to 375°F (190°C).
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In a medium bowl, whisk collectively granulated sugar, buttermilk, ricotta, oil, eggs, lemon zest and juice, and vanilla.
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In a big bowl, whisk collectively flour, poppy seeds, baking powder, salt, and baking soda. Fold in sugar combination simply till mixed and no flour pockets stay. (Batter will nonetheless be lumpy; don’t overmix.)
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Spray 10 to 12 wells of a normal muffin pan with cooking spray; fill every till batter is about ¼ inch from prime fringe of effectively (about ⅓ cup [about 87 grams] every). Sprinkle with glowing sugar.
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Bake till a picket decide inserted in heart comes out clear, 14 to 18 minutes. Let cool in pans for five minutes. Take away from pan, and serve heat, or let cool fully on a wire rack.
