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Raspberry-Lemon-Ricotta-Muffins-Recipe

Raspberry Lemon Ricotta Muffins

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These Raspberry Lemon Ricotta Muffins are a delightful combination of juicy raspberries, zesty lemon, and creamy ricotta cheese. Perfect for breakfast or a sweet snack, this easy-to-make recipe will impress your taste buds and make any occasion special!

  • Total Time: 50 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 2 cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 3/4 cup granulated sugar
  • zest of 1 lemon, about 1 tablespoon
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • 1 cup plain whole milk ricotta cheese, at room temperature
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 cups raspberries, fresh or frozen (if using frozen, don’t thaw)
  • 1 tablespoon flour, for coating the berries
  • turbinado sugar, for sprinkling on top

Instructions

  1. Preheat the oven to 375°F and line two muffin pans with paper liners, spacing them in every other cup and spraying lightly with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, salt, and baking soda.
  3. In a large bowl, rub together the sugar and lemon zest with your fingers until fragrant. Mix in the melted butter until smooth.
  4. Whisk in the eggs, ricotta cheese, lemon juice, and vanilla extract until the mixture is smooth.
  5. Add the dry ingredients into the wet ingredients and stir gently until just combined, being careful not to overmix.
  6. Coat the raspberries with 1 tablespoon of flour and gently fold them into the batter.
  7. Divide the batter among every other muffin cup, filling each about ¾ full.
  8. Sprinkle generously with turbinado sugar and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Last Step:

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Notes

Ensure the eggs and ricotta cheese are at room temperature for optimal mixing.
If using frozen raspberries, do not thaw them before adding to the batter to prevent excess moisture.
For added flavor, consider substituting part of the all-purpose flour with whole wheat flour.

  • Author: Marry
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 190
  • Sugar: 9g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 5g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 40mg

Find it online: https://www.deliciousrecipesblog.com/raspberry-lemon-ricotta-muffins/