Ingredients for Ricotta Limoncello Muffins

• ½ cup (125 g) ricotta cheese (whole milk)
• 2 large eggs
• ½ cup (100 g) granulated sugar
• 2 cups (250 g) all-purpose flour
• 1 lemon, zest and juice
• 1 teaspoon (6 g) baking powder
• 2 tablespoons limoncello (Italian lemon liqueur)

• 1 teaspoon vanilla extract
• ½ cup diced strawberries (for a fruity twist)
• Powdered sugar, for dusting

Instructions

1. Prepare the ricotta:
   Remove the ricotta from the refrigerator about 30 minutes before baking. This helps it blend smoothly.
2. Make the ricotta cream:
   In a large bowl, whisk the ricotta with sugar using an electric mixer until creamy and smooth.
3. Add the eggs:
   Beat in the eggs, one at a time, until fully incorporated.
4. Add lemon and limoncello:
   Stir in the lemon juice, zest, and limoncello. The aroma will be incredible!
5. Combine dry ingredients:
   Sift the flour and baking powder together, then add them gradually to the wet mixture. Mix on medium speed until just combined — do not overmix.
6. Fill muffin cups:
   Line a muffin pan with paper liners. Fill each cup about ¾ full (roughly two tablespoons of batter per cup).
7. Bake:
   Bake in a preheated oven at 350°F (180°C) for 22 minutes, or until golden and springy to the touch.
8. Cool and serve:
   Let cool on a wire rack, then dust with powdered sugar before serving.