Lemon Ricotta Raspberry Muffins

5 from 1 vote

Impossibly soft from creamy ricotta cheese, packed with tangy lemon flavor, and studded with juicy raspberries, these lemon ricotta raspberry muffins will quickly become a brunch favorite!

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 223kcal

Ingredients

2 cups, plus 1 tablespoon all-purpose flour, divided
1 tablespoon baking powder
1/4 teaspoon salt
1 cup ricotta cheese
1/2 cup granulated sugar
1/4 cup honey
1/4 cup lemon juice
2 tablespoons grated lemon zest
2 large eggs
1/4 cup vegetable oil
1/2 cup milk
1 cup fresh (or unthawed frozen) raspberries
Powdered sugar for topping, optional

Instructions

Preheat oven to 425F. Line a 12-cup muffin tin with muffin liners. Set aside.
In a medium bowl, whisk 2 cups flour, baking powder, and salt. Set aside.
In a large bowl, whisk ricotta cheese, sugar, honey, lemon juice, zest, eggs, oil, and milk. Gently fold flour mixture into liquid mixture until batter is just combined.
In a small bowl, toss raspberries with remaining 1 tablespoon flour. Very gently fold raspberries into muffin batter.
Fill muffin cups 3/4 full of batter. Garnish tops with additional raspberries if desired. Bake muffins at 425F 5 minutes, then reduce heat to 375F and bake an additional 15-20 minutes until muffins test done with a toothpick. Cool muffins completely on a wire cooling rack. Dust with powdered sugar if desired before serving. Enjoy!

Nutrition