Raspberry Lemon Ricotta Muffins
Published on May 08, 2026
Quick Summary
These Raspberry Lemon Ricotta Muffins are soft, fluffy, and bursting with fresh lemon flavor and juicy raspberries. The ricotta cheese makes the muffins incredibly moist and tender, while a sprinkle of turbinado sugar on top creates the perfect bakery-style finish. They are easy to make and perfect for breakfast, brunch, snacking, or spring and summer baking.
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Pin ItMy Favorite Raspberry Lemon Ricotta Muffins for Spring & Summer
There is just something about lemon and raspberry together that feels bright, fresh, and a little extra special. These Raspberry Lemon Ricotta Muffins have quickly become one of my favorite muffin recipes because they are soft, tender, and packed with flavor without being overly sweet. The ricotta cheese is the secret ingredient that gives them the most delicious texture. Trust me, once you start baking with ricotta in muffins, it’s hard to go back.
The lemon flavor is fresh and bright without overpowering the raspberries, and the juicy berries keep every bite soft and flavorful. The sprinkle of turbinado sugar on top adds the perfect sweet crunch and gives the muffins that irresistible bakery-style finish. If you have fresh summer raspberries, definitely use them, but frozen raspberries work beautifully too, which means you can make these muffins year-round.
These muffins are perfect for spring and summer brunches, baby showers, Mother’s Day, weekend baking, or just having something homemade on the counter for the week. Serve them with coffee in the morning or as an afternoon treat when you need a little pick-me-up.
If you are looking for a muffin recipe that feels simple but still a little fancy, these Raspberry Lemon Ricotta Muffins are it. I know you are going to love them!
Ingredients (with Helpful Notes)
- All-purpose flour: Spoon and level the flour so the muffins stay light and tender instead of dense.
- Baking powder + baking soda: The combination helps create tall, fluffy muffins with a beautiful rise.
- Kosher salt: Balances the sweetness and enhances the lemon flavor.
- Granulated sugar: Sweetens the muffins while also helping create a tender crumb.
- Fresh lemon zest: Rub the zest into the sugar to release the oils and maximize the bright lemon flavor.
- Unsalted butter: Melted butter keeps the muffins rich and moist.
- Eggs: Use room temperature eggs so the batter mixes together smoothly.
- Whole milk ricotta cheese: Ricotta is the secret to ultra-moist muffins with a soft, tender texture. Whole milk ricotta gives the best flavor and richness.
- Fresh lemon juice: Adds fresh citrus flavor and balances the sweetness.
- Vanilla extract: Adds warmth and rounds out the flavors.
- Raspberries: Fresh or frozen raspberries both work well. If using frozen berries, don’t thaw them first or they can make the batter too wet.
- Extra flour for berries: Tossing the raspberries in flour helps prevent them from sinking in the batter.
- Turbinado sugar: Adds a crunchy bakery-style topping that makes the muffins extra special.
Tips for Making the Muffins
- Use room temperature ingredients for the best texture and even mixing.
- Rub the lemon zest into the sugar before adding the wet ingredients. This simple step gives the muffins incredible lemon flavor.
- Don’t overmix the batter. Stir just until the dry ingredients disappear to keep the muffins soft and fluffy.
- If using frozen raspberries, add them straight from the freezer so the batter doesn’t turn pink or watery.
- Toss the raspberries with flour before folding them into the batter so they stay evenly distributed.
- Gently fold in the raspberries to avoid breaking them apart too much.
- Fill every other muffin cup instead of placing muffins side-by-side. This helps create taller muffin tops.
- Sprinkle generously with turbinado sugar for a crunchy bakery-style finish.
How to Store
- Store the muffins in an airtight container at room temperature for up to 2 days. I like to place a paper towel in the container to absorb extra moisture and keep the tops from getting sticky.
- For longer storage, refrigerate the muffins for up to 5 days. Let them come to room temperature or warm them slightly before serving.
- These muffins also freeze beautifully. Place cooled muffins in a freezer container or freezer bag and freeze for up to 2 months. Thaw at room temperature or warm in the microwave for a quick breakfast or snack.
Raspberry Lemon Ricotta Muffins
Ingredients
- 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
- Prep: Preheat oven to 375°F. Line two muffin pans with paper liners, placing liners in every other cup (6 liners per pan, 12 total). Lightly spray the liners with nonstick cooking spray. Spacing out the muffins gives them more room to rise, creating taller, bakery-style tops.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, salt, and baking soda.
- Mix sugar and lemon zest. In a large bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant.
- Add wet ingredients: Whisk in the melted butter until smooth. Add the eggs, ricotta cheese, lemon juice, and vanilla extract. Mix until smooth.
- Combine: Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Add raspberries: Toss the raspberries with 1 tablespoon flour, then gently fold them into the batter.
- Fill muffin cups: Divide the batter between every other muffin cup (to allow space for a higher rise), filling each about ¾ full.
- Top and bake: Sprinkle the tops generously with turbinado sugar. Bake on the middle rack for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
- Use whole milk ricotta cheese for the best texture and flavor.
- If using frozen raspberries, do not thaw them before adding to the batter.
- Tossing the raspberries with flour helps prevent them from sinking.
- Don’t overmix the batter or the muffins can turn out dense.
- For tall bakery-style muffin tops, fill every other muffin cup so the muffins have more room to rise.
- Sprinkle the tops generously with turbinado sugar for a crunchy finish.
- Store muffins in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.
Nutrition
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Variations
- Swap the raspberries for blueberries or blackberries.
- Add white chocolate chips for a sweeter bakery-style muffin.
- Use orange zest and juice instead of lemon for a different citrus flavor.
- Stir in sliced almonds for a little crunch.
- Make mini muffins for brunch trays or lunchboxes, just reduce the baking time.
- Drizzle the cooled muffins with a simple lemon glaze for extra lemon flavor.
