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Lemon Ricotta Raspberry Muffins
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!
Servings 12 muffins
- 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
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!
Serving: 1muffin | Calories: 223kcal | Carbohydrates: 33.8g | Protein: 6.1g | Fat: 7.5g | Saturated Fat: 2.4g | Cholesterol: 38mg | Sodium: 96mg | Potassium: 220mg | Fiber: 1.4g | Sugar: 15.4g | Calcium: 134mg | Iron: 1mg