Lemon Ricotta Cornmeal Muffins with Lemon-Vanilla Glaze
 
 
Sweet-tart and ready to kickstart your morning is the best way to describe these lemon ricotta cornmeal muffins with lemon-vanilla glaze!
Yield: 18-24 muffins
Ingredients
  • ¾ cup + 1 tbsp unsalted butter, room temperature
  • ¾ cup + 3 tbsp sugar
  • 1½ tsp kosher salt
  • zest of 4 lemons
  • 2 tbsp lemon juice
  • 2 large eggs
  • 4½ tbsp olive oil
  • 3 tbsp maple syrup
  • 1 tbsp vanilla bean paste or vanilla extract
  • 1¾ cups all purpose flour
  • ¾ cup cornmeal
  • 2¼ tsp baking powder
  • ¾ tsp baking soda
  • 1¾ cups ricotta
For the glaze
  • 1 cup powdered sugar
  • 2 tbsp + 1 tsp lemon juice
  • 1 tbsp Simply Pure Vanilla
Instructions
  1. Heat oven to 350F. Line 2 12 cup muffin tins with paper liners.
  2. In a stand mixer fitted with the paddle attachment, cream together the butter, sugar, salt, and lemon zest on medium-high speed until light and fluffy, about 3-4 minutes. Mix in the eggs, one at a time, until combined, about 30 seconds per egg, making sure to scrape down the sides of the bowl as needed.
  3. Mix in the olive oil, maple syrup, lemon juice, and vanilla bean paste until combined. Scrape down the sides of the bowl. Mix in the flour, cornmeal, baking powder, baking soda, and ricotta until just combined.
  4. Distribute the batter among the muffin cups filling to ¾ full. Bake for 18 minutes, or until the muffins barely spring back when touched. Let cool completely.
  5. To make the glaze, whisk together the powdered sugar, lemon juice, and creamer until all of the lumps have dissolved. Dip the muffins top down into the bowl with the glaze so that the entire top is covered. Garnish each with a lemon slice, if desired.
Notes
Recipe slightly adapted from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
Nutrition Information
Serving size: 1 muffin
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2016/06/lemon-ricotta-cornmeal-muffins-lemon-vanilla-glaze.html