Raspberry Lemon Ricotta Muffins
Recipe from Two Peas and Their Pod
Soft and fluffy Raspberry Lemon Ricotta Muffins made with creamy ricotta cheese, fresh lemon zest, and juicy raspberries. These bakery-style muffins are moist, tender, and perfect for breakfast, brunch, or snacking.
Servings: 12 muffins
Calories: 251kcal
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 3/4 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
Calories: 251kcal | Carbohydrates: 32g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 58mg | Sodium: 150mg | Potassium: 149mg | Fiber: 2g | Sugar: 13g | Vitamin A: 373IU | Vitamin C: 4mg | Calcium: 85mg | Iron: 1mg