-
Heat oven to 350°F.
-
Line muffin cups.
-
Zest and juice lemons.
-
Crack eggs into bowl.
-
Measure out dry ingredients.
-
Add flour, sugar, xanthan gum, baking powder, baking soda, and salt to a mixing bowl and whisk so all of the dry ingredients are evenly mixed together.
-
In a separate bowl, add ricotta cheese, eggs, melted butter, extracts, lemon juice, and lemon zest.
-
Beat the wet ingredients together well until light and fluffy.
-
Add the dry ingredients to the bowl with the wet ingredients and stir until just combined. The batter will be pretty thick.
-
Scoop batter evenly into the prepared muffin cups.
-
The batter should come up to just below the top of each muffin cup. Evenly scatter sliced almonds over top of the muffins and lightly press them into the surface.
-
Bake for 18-22 minutes, or until the edges are golden brown and a tester (like a toothpick) inserted in the center of a muffin comes out clean.
-
Allow to cool before packaging.
