I'm always looking for delicious ways to use extra ricotta -- baking in sweet treats is a wonderful way to enjoy it. The ricotta adds lightness to these Meyer Lemon Ricotta Muffins that can be enjoyed any time of day. If you can no longer find Meyer lemons, regular lemons will work nicely as well. The glaze is an extra nice touch, but if you're short on time, not necessary.
Preheat the oven to 350°F. Prepare a muffin pan by lining with cupcake liners or greasing lightly with butter or baking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In the bowl of an electric mixer, cream the butter and the two sugars together until fluffy. Mix in the lemon zest, ricotta, egg, lemon juice, and vanilla extract. Add the flour mixture and the buttermilk, and mix until just incorporated, be careful not to over mix.
Distribute the batter into the muffin pan and place in oven. Bake for about 18-20 minutes, or until the muffins are golden. Remove and let it sit in the muffin pan for at least 5 minutes before transferring to a wire rack to cool.
Instructions for the Lemon Buttermilk Glaze
Make the glaze by stirring together the powdered sugar, lemon juice, and buttermilk until smooth. Drizzle over muffins before serving.