Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners and spray lightly with nonstick cooking spray. Set aside.

In a large bowl, whisk together flour, sugar, baking powder and salt. Make a well in the center and set aside.

In a medium bowl, whisk together ricotta cheese, water, olive oil, lemon zest, lemon juice and egg. Add ricotta mixture to well in flour mixture and stir just until moistened, preferably using a dough whisk.

Divide batter evenly among prepared muffins cups. Sprinkle turbinado sugar evenly over tops of muffins. Baking in preheated oven for 18-20 minutes until a toothpick inserted in the center comes out clean and tops are lightly golden. Cool in pan on a wire rack 5 minutes then remove muffins and cool completely on a wire rack.