These Tuscan Lemon Muffins take the typical lemon muffin to a whole new level! With the addition of ricotta cheese and olive oil, these will be the moistest muffins you've ever had!
Preheat oven to 375 degrees and place muffin liners in a 12-cavity tin.
In a large mixing bowl combine flour, granulated sugar, baking powder, and salt.
Make a well in the center of the dry ingredients and add ricotta, water, olive oil, lemon zest, lemon juice, and egg.
Gently mix the ingredients together until everything is combined, taking care not to over-mix.
Using an ice cream scoop drop the batter in the muffin-cups. Sprinkle tops of muffins with turbinado sugar.
Bake for about 16 minutes or until a wooden toothpick inserted in the center comes out clean. Let the muffins cool for about 5 minutes in the pan on a wire rack.
Recipe from Cooking Light