- 75g (1/3 cup) butter, room temperature
- 165g (2/3 cup) sugar
- 130g ricotta cheese
- 2 eggs
- 150g flour
- 1 tsp baking powder
- pinch of salt
- 1 Tbsp lemon juice
- 1 tsp lemon extract
Preheat oven to 350F.
Cream butter and sugar until light and fluffy.
Add ricotta, eggs, lemon juice, lemon extract, and beat until combined.
Mix the dry ingredients in a separate bowl. Add dry to wet and mix to combine.
Fill muffin liners (makes 8), and sprinkle with pearl sugar. Bake until golden brown.