Moist muffins cakes packed with lemon and loaded with whipped ricotta, that create a simple yet impressive dessert! Can be made ahead.
This recipe makes a bit more of whipped ricotta than you’ll need for these muffins. You can use it up by dipping fruit in it, serving extra with the muffins or you can use it as a topping for pancakes. It will hold well in the refrigerator for about 2 days, as long as it’s covered.
You can use other berries instead of strawberries, but don’t slice them.