Directions:
- Position the rack in the center of the oven; preheat oven to 375°; prepare muffin pan—spray the indentations and rims around them with nonstick spray.
- Whisk the flour, baking soda, baking powder, and salt in a bowl until uniform; set aside.
- In a small bowl, mix the ricotta cheese with 2 tablespoons of the sugar and 1/2 teaspoon of the vanilla until well blended; set aside.
- In a big bowl, beat the softened cream cheese and the butter with an electric mixer at medium speed for 1 minute, until smooth.
- Continue beating without disturbing until the mixture is light and pale yellow, about 2 minutes.
- Slowly pour in the remaining 1/2 cup sugar while beating at medium speed for about 3 minutes, or until no sugar can be felt when a little of the mixture is rubbed between your fingertips.
- Beat in the egg until well incorporated; then beat in the buttermilk, lemon zest, lemon juice, and the remaining 1 teaspoon vanilla.
- Using a wooden spoon, stir in the prepared flour mixture until moistened.’.
- Spoon 2 heaping tablespoons of batter into each muffin cup; gently spread it with the back of the spoon so that it touches the sides of the indentation and is as flat as possible.
- Mound 1 heaping teaspoon of the ricotta mixture on top of this batter in each muffin cup.
- Spoon the remaining batter on top of the ricotta filling dividing it evenly between the cups, filling each about 3/4 full.
- Bake for 25 minutes or until tops are bumpy and speckled golden brown.
- Set the pan on a wire rack to cool for 10 minutes; gently rock each muffin back and forth to release it.
- Remove muffins from the pan and cool them for 5 minutes more on the rack before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 512.41 Kcal (2145 kJ) | ||
| Calories from fat | 282.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.38g | 48% | |
|---|---|---|---|
| Cholesterol | 120.76mg | 40% | |
| Sodium | 780.55mg | 33% | |
| Potassium | 238mg | 5% | |
| Total Carbs | 47.84g | 16% | |
| Sugars | 14.73g | 59% | |
| Dietary Fiber | 1.27g | 5% | |
| Protein | 9.45g | 19% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.7mg | 4% | |
| Calcium | 133.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 327.48 Kcal (1371 kJ) | ||
| Calories from fat | 180.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.06g | 48% | |
|---|---|---|---|
| Cholesterol | 77.18mg | 40% | |
| Sodium | 498.84mg | 33% | |
| Potassium | 152.1mg | 5% | |
| Total Carbs | 30.58g | 16% | |
| Sugars | 9.41g | 59% | |
| Dietary Fiber | 0.81g | 5% | |
| Protein | 6.04g | 19% | |
| Vitamin C | 0.2mg | 1% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.4mg | 4% | |
| Calcium | 85.5mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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