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Raspberry Lemon Ricotta Muffins Recipe

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These Raspberry Lemon Ricotta Muffins are delightful morning treats featuring a tender crumb infused with fresh lemon zest and creamy ricotta cheese, studded with juicy raspberries. Perfect for breakfast, brunch, or a sweet snack, they offer a balanced sweetness with a hint of citrus and a bakery-style tall rise.

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
  • 3/4 cup granulated sugar
  • 1 tablespoon flour (for coating the berries)

Wet Ingredients

  • 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

Other

  • 1 1/2 cups raspberries (fresh or frozen; if using frozen, do not thaw)
  • Turbinado sugar (for sprinkling on top)

Instructions

  1. Prep: Preheat your oven to 375°F and line two muffin pans with paper liners, placing liners in every other cup to allow room for the muffins to rise tall. Lightly spray the liners with nonstick cooking spray for easy removal.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, kosher salt, and baking soda until evenly combined.
  3. Mix Sugar and Lemon Zest: In a large bowl, combine granulated sugar and lemon zest. Rub together with your fingers until the mixture is fragrant, releasing the lemon oils into the sugar.
  4. Add Wet Ingredients: Whisk the melted butter into the sugar mixture until smooth. Then add eggs, whole milk ricotta cheese, fresh lemon juice, and vanilla extract. Mix well until the batter is smooth and cohesive.
  5. Combine: Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Be careful not to overmix to keep the muffins tender.
  6. Add Raspberries: Toss the raspberries with 1 tablespoon of flour to prevent them from sinking in the batter. Gently fold the coated berries into the muffin batter.
  7. Fill Muffin Cups: Distribute the batter evenly into every other muffin cup, filling each about 3/4 full to allow space for rising.
  8. Top and Bake: Generously sprinkle the tops of the muffins with turbinado sugar for a crunchy, sweet finish. Bake on the middle oven rack for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool and Serve: Let the muffins cool in the pans for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your bakery-style raspberry lemon ricotta muffins fresh or within a few days.

Notes

  • Using room temperature eggs and ricotta cheese ensures a smooth batter and even baking.
  • Coating the raspberries with flour helps distribute them evenly and prevents them from sinking to the bottom.
  • If using frozen raspberries, do not thaw them to avoid color bleeding and mushy texture.
  • For taller muffins with a bakery-style top, spacing the batter in every other cup allows better air circulation and rise.
  • Turbinado sugar adds a lovely crunch and subtle molasses flavor to the muffin tops.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

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