Raspberry Lemon Ricotta Muffins (Printable)
Moist tender muffins with fresh raspberries, lemon zest, and creamy ricotta. A perfect breakfast or snack ready in under 40 minutes.
# What You'll Need:
→ Wet Ingredients
01 - 1 cup whole-milk ricotta cheese
02 - ½ cup whole milk
03 - ⅓ cup mild vegetable oil (canola or sunflower)
04 - 2 large eggs
05 - 1 teaspoon pure vanilla extract
06 - Zest of 1 large lemon
07 - Juice of ½ lemon
→ Dry Ingredients
08 - 2 cups all-purpose flour
09 - ¾ cup granulated sugar
10 - 2 teaspoons baking powder
11 - ½ teaspoon baking soda
12 - ¼ teaspoon kosher salt
→ Fruit
13 - 1¼ cups fresh raspberries (or frozen, unthawed)
→ Topping
14 - 2 tablespoons coarse sugar (optional)
# Directions:
01 - Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners, or lightly grease each well with butter or oil.
02 - In a large bowl, whisk together the ricotta cheese, whole milk, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice until the mixture is smooth and homogeneous.
03 - In a separate medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
04 - Pour the dry ingredient mixture into the wet ingredient mixture. Stir gently with a spatula until just combined — a few small lumps are fine. Do not overmix, as this will produce tough muffins.
05 - Gently fold the raspberries into the batter using a spatula, taking care not to crush them and streak the batter with their juices.
06 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. If desired, sprinkle the tops with coarse sugar for a crisp, crunchy finish.
07 - Bake for 20 to 24 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
08 - Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
# Cooking Tips:
01 -
- The ricotta keeps these muffins impossibly moist for days, which means you can bake them on Sunday and still enjoy them on Wednesday without a sad dry bite.
- Lemon and raspberry together taste like sunshine decided to become breakfast.
02 -
- Overmixing the batter is the fastest way to get tough, dense muffins, so stop stirring the moment the flour disappears.
- Frozen raspberries work beautifully but add them straight from the freezer without thawing or you will get purple streaks everywhere.
03 -
- Strain your ricotta if it seems watery, because excess moisture will make the batter spread instead of dome.
- Toss the raspberries in a teaspoon of flour before folding them in to keep them from sinking to the bottom of each muffin.