Lemon Cornmeal Muffins with Lemon Glaze

Happy Easter!

Nothing says spring and Easter to me more than baking something with lemon. Reminds me of forsythia and daffodils...the softness of the yellow makes us all think sunshine. Warm weather for you in the north can't be far behind. (Blazing hot weather for we in the south coming soon. )
These muffins are divinely spring-like, the ricotta addition makes them moist and the glaze is the perfect finishing touch.

Lemon Cornmeal Muffins with Lemon Glaze
From Huckleberry by Zoe Nathan

Ingredients:

3/4 cup plus 1 tablespoon unsalted butter, room temperature

3/4 cup plus 3 tablespoons sugar

1 1/2 teaspoons kosher salt

Zest of 4 lemons plus 2 tablespoon lemon juice

2 eggs

4 1/2 tablespoon canola oil

3 tablespoons maple syrup

1 tablespoon vanilla extract

1 3/4 cups all purpose flour

3/4 cup cornmeal

2 1/4 teaspoons baking powder

3/4 teaspoon baking soda

1 3/4 cups ricotta

For the glaze:

1 cup confectioners sugar

2 tablespoons plus 1 teaspoon fresh lemon juice

1 teaspoon heavy cream

Method:

Preheat oven to 350. Line muffin pans with 18 paper liners.

In a stand mixer, cream the butter, sugar, salt and zest until light and fluffy. Incorporate the eggs slowly, one at a time. Scrape the sides of the bowl well.

Slowly pour in the oil, the maple syrup, lemon juice and the vanilla. Add the dry ingredients and the ricotta. Do not overmix.

Fill muffin cups about 3/4 full and bake for 18 minutes (mine took longer...better to let them brown on top) until muffins barely spring back when touched.

Make the glaze by sifting the powdered sugar and adding the lemon juice and cream. Spread the glaze on each muffin. Better to do this when they are just slightly warm.