Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F. Line 12 muffin cups with paper liners. This step ensures easy removal of the muffins once baked, and helps them maintain their shape.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This mixture is your dry ingredients which provide structure to the muffins. Set this aside.
- In a small bowl, combine the granulated sugar and lemon zest. Rub them together with your fingers. This step allows the oils from the zest to infuse the sugar, releasing a beautiful lemony aroma.
- Using an electric mixer, beat the butter and the lemon-sugar mixture together until it becomes light and fluffy, about two minutes. This aeration is key to achieving a light muffin.
- Add the ricotta cheese to the butter mixture and beat until smooth. The ricotta will create a rich, creamy texture that is essential to these muffins.
- Incorporate the egg, lemon juice, and vanilla extract into the mixture, beating until fully combined. Each ingredient adds its own flavor and richness to the batter.
- Gradually add the dry ingredients to the wet mixture, mixing until just blended. Be careful not to overmix, as this can result in dense muffins.
- Using an ice cream scoop or a large spoon, fill each muffin cup halfway with the batter. Ensure you distribute the batter evenly for uniform baking.
- Add three blackberries to each muffin cup, gently pressing them down into the batter. They will burst during baking, creating delicious pockets of fruit.
- Top the muffins with the remaining batter, ensuring the blackberries are covered. Generously sprinkle turbinado sugar over each muffin top for a sweet crunch.
- Bake the muffins for about 20 minutes, or until the tops are slightly golden brown and a toothpick inserted in the center comes out clean. Enjoy the lovely scent wafting through your kitchen!
- Allow the muffins to cool in the pan for about five minutes before transferring them to a wire rack to cool completely. Serve warm and enjoy!
Notes
Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate for longer freshness. Prepare the batter in advance and bake fresh muffins when you’re ready for a warm treat.