The traditional flavor combination gets an makeover with whole-milk ricotta, creating extra-tender muffins with classic charm.A neutral oil replaces butter, allowing the delicate citrus and poppy seed flavors to pop, and sparkling sugar provides irresistible crunch.Lemon, Poppy Seed, and Ricotta Muffins Print Recipe Pin Recipe Makes 10 to 12 muffins Ingredients  1 cup (200 grams) granulated sugar*¾ cup (180 grams) whole buttermilk, room temperature⅔ cup (166 grams) whole-milk ricotta, room temperature⅓ cup (75 grams) canola oil2 large eggs (100 grams), room temperature3 tablespoons (12 grams) packed lemon zest (about 3 to 4 medium lemons)4 teaspoons (20 grams) fresh lemon juice½ teaspoon (2 grams) vanilla extract2¼ cups (281 grams) all-purpose flour2 tablespoons (18 grams) poppy seeds2 teaspoons (10 grams) baking powder1½ teaspoons (4.5 grams) kosher salt¼ teaspoon (1.25 grams) baking soda2 tablespoons (28 grams) sparkling sugar InstructionsPreheat oven to 375°F (190°C).In a medium bowl, whisk together granulated sugar, buttermilk, ricotta, oil, eggs, lemon zest and juice, and vanilla.In a large bowl, whisk together flour, poppy seeds, baking powder, salt, and baking soda.

Fold in sugar mixture just until combined and no flour pockets remain.(Batter will still be lumpy;

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