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Raspberry Lemon Ricotta Muffins Recipe

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4 from 89 reviews

These Raspberry Lemon Ricotta Muffins are a bright and tender treat perfect for breakfast or brunch. Featuring fresh raspberries, zesty lemon, and creamy ricotta, these muffins combine moist texture with a lightly sweet and tangy flavor. The batter is mixed gently to maintain fluffiness, and turbinado sugar on top adds a delightful crunch. Easy to prepare and with bakery-style tall tops, these muffins are a crowd-pleaser for any occasion.

  • Total Time: 30 minutes
  • Yield: 12 muffins

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour (spooned and leveled)
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1 tablespoon flour (for coating the berries)

Sugar and Flavorings

  • 3/4 cup granulated sugar
  • Zest of 1 lemon (about 1 tablespoon)
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons pure vanilla extract
  • Turbinado sugar (for sprinkling on top)

Wet Ingredients

  • 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)

Fruit

  • 1 1/2 cups raspberries (fresh or frozen; if using frozen, do not thaw)

Instructions

  1. Prep: Preheat your oven to 375°F (190°C). Line two muffin pans with paper liners, placing liners in every other cup for a total of 12 liners. Lightly spray the liners with nonstick cooking spray to prevent sticking. This spacing helps the muffins rise taller and develop bakery-style tops.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, kosher salt, and baking soda until evenly combined. Set aside.
  3. Mix sugar and lemon zest: In a large bowl, combine the granulated sugar and lemon zest. Using your fingers, rub them together until the mixture is fragrant, which releases the oils from the zest and enhances the lemon flavor.
  4. Add wet ingredients: Whisk the melted butter into the sugar and lemon zest mixture until smooth. Then add the eggs, ricotta cheese, fresh lemon juice, and vanilla extract. Mix until the batter is smooth and well combined.
  5. Combine: Add the dry ingredients to the wet ingredients and gently stir until just combined. Avoid overmixing to keep the muffins tender and light.
  6. Add raspberries: Toss the raspberries with 1 tablespoon of flour to prevent them from sinking, then gently fold them into the batter, being careful not to break them up.
  7. Fill muffin cups: Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full. Use every other cup to give room for the muffins to rise higher.
  8. Top and bake: Sprinkle the tops of the muffins generously with turbinado sugar for a crunchy, sweet crust. Place the pans on the middle rack of the oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool and serve: Allow the muffins to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature and enjoy the fresh, tangy flavors.

Notes

  • If using frozen raspberries, do not thaw before adding to the batter to prevent excess moisture.
  • Using paper liners in every other muffin cup allows the muffins space to expand and rise taller.
  • Room temperature eggs, ricotta, and butter ensure better mixing and texture.
  • Turbinado sugar topping adds a lovely crunch but can be omitted if preferred.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/raspberry-lemon-ricotta-muffins-recipe/