Lightly sweet and with a tender crumb, a batch of fresh lemon cornmeal muffins can be a powerful thing. Just ask reader Susan Slesinger of Seal Beach; she’s been thinking about the little cakes at chef John Besh’s Willa Jean Restaurant in New Orleans ever since she was in the Crescent City last July.
7 tablespoons butter, at room temperature¼ cup plus 1 ½ teaspoons vegetable oil1 ¼ cups ricotta, at room temperatureHeat the oven to 350 degrees. Spray muffin tins with spray oil.In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. Set aside.In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, cream together the butter, sugar and zest until light and fluffy, 3 to 5 minutes.
Beat in half of the remaining flour mixture, then the rest of the cheese. Finally, beat in the last of the flour just until incorporated.Portion the batter into the prepared muffin tins and bake until the muffins are puffed and golden, and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Remove and cool the muffins in the tins on a rack for 5 to 10 minutes before removing. Cool completely before glazing.
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