Yields 6 large or 12 small muffins

Ingredients:

For the Muffins-

• 2/3 cup white granulated sugar
• 1/3 cup softened butter
• 1 1/2 cup flour
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1 tsp baking powder
• Zest of 2 lemons
• juice of 3 lemons
• 1 egg
• 1/4 tsp vanilla extract
• 1/2 cup milk ( I used half & half)
• 1 cup ricotta cheese ( whole milk)

For the Glaze (optional)-

• 1/4 cup powdered sugar
•  Juice + zest of 1 lemon
• Splash of milk

Directions:

• Preheat the oven to 350 degrees and butter your muffin pans
• Beat the soft butter and sugar until creamy and set aside
• In a separate bowl sift the flour,and salt and add it to the creamy butter and sugar mixture ( do not mix yet)
• In the same bowl you used for the flour mix the rest of the wet ingredients
• Pour the wet ingredients into the flour mixture and gently fold in together with a spatula until it’s just combined ( do not over mix if you want fluffy muffins) there will be lumps! Not to worry 🙂
•  Pour the batter evenly into the muffin tins
• Bake at 350 for about 23 minutes or until your inserted toothpick or knife comes out clean
• Meanwhile make the glaze! Just mix the powdered sugar, lemon juice/zest, and a splash of milk until it’s a creamy glaze  ( if too thin add more powdered sugar, and if too thick add a little more milk)
• Cool completely and then glaze it on top with the lemon glaze

Notes:

• You can store these muffins in the fridge 4-5 days OR store it in the freezer for weeks- just pack them individually in plastic wrap, and defrost for a couple hours/the night before in the fridge. It makes such an easy yummy breakfast/ snack all week long!
• **Substitutions**- you can substitute coconut butter or vegan butter for the butter. Although I have not tried- i’m almost 100% you can substitute coconut oil or canola oil for the butter as well 🙂