Preheat oven to 375 degrees. Prepare 12 muffin cups with paper liners or cooking spray. Set aside.
In a large bowl, mix the flour, sugar, baking powder and salt. Make a well in the center.
In a medium bowl, whisk the ricotta, water, oil, lemon juice, lemon zest, egg, and vanilla until blended.
Fold the ricotta mixture into the flour mixture until just blended.
Divide batter evenly among muffin cups. Sprinkle turbinado sugar over the tops of the muffins.
Bake for 16 minutes, or until a toothpick inserted in the center comes out clean. Let muffins sit in pan for 5 minutes and then remove to wire rack to cool completely.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2012/01/10/lemon-ricotta-muffins/