Indulge in the delightful fusion of zesty lemons and creamy ricotta with these scrumptious Lemon and Ricotta Muffins! 
Ingredients:
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup ricotta cheese
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• 1/2 cup milk
Directions:
. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
. In another bowl, combine the ricotta, melted butter, eggs, vanilla extract, lemon zest, lemon juice, and milk. Mix until well combined.
. Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
. Spoon the batter into the muffin cups, filling each about two-thirds full.
. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
