My most viewed post of all-time is this recipe for Banana Oatmeal Chocolate Chip Muffins. When I look at the search terms that bring people to my blog, 9 times out of 10, a variation of those 5 words is on the list for any given day. It's been 6 months since I posted that recipe, and I started to think - do people love this recipe because it's a muffin or because of the ingredients in the muffin? Maybe it's a combination of both?
I wanted to see if you guys love all muffins equally, so I made you these super simple, incredibly moist, lemon muffins. They've got little yellow flecks of lemon zest sprinkled throughout, an extra sweet turbinado sugar topping, and a soft, moist center all packed in a perfectly sized breakfast/brunch/snack/dessert treat. My point is, you should give these muffins a chance, because they just might rock your world, almost as much as the banana oatmeal chocolate chip ones :)
Makes 12 muffins
1 3/4 cup flour
3/4 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
3/4 cup ricotta cheese
1/2 cup water
1/4 cup olive oil
2 tbsp grated lemon rind
juice from 1 large lemon
1 egg, slightly beaten
turbinado sugar, for sprinkling
In a large bowl, combine the flour, sugar, baking powder, and salt.
In a separate bowl, stir together the ricotta cheese, water, olive oil, lemon rind, lemon juice, and egg.
Pour the ricotta mixture into the flour mixture, and stir until combined.
Line a muffin pan with baking cups, and divide the batter evenly among the cups.
Sprinkle the batter with the turbinado sugar.
Bake at 375 for 16-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Adapted from this recipe