Raspberry Lemon Ricotta Muffins (Printer-Friendly)
Moist muffins with fresh raspberries, lemon zest, and creamy ricotta. Perfect breakfast treat ready in under 40 minutes.
# What You’ll Need:
→ Wet Ingredients
01 - 1 cup ricotta cheese (about 8.8 oz)
02 - ½ cup whole milk
03 - ⅓ cup mild vegetable oil (canola or sunflower)
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - Zest of 1 large lemon
07 - Juice of ½ lemon
→ Dry Ingredients
08 - 2 cups all-purpose flour (about 9.2 oz)
09 - ¾ cup granulated sugar
10 - 2 tsp baking powder
11 - ½ tsp baking soda
12 - ¼ tsp salt
→ Fruit
13 - 1 ½ cups fresh raspberries (about 6.3 oz), or frozen unthawed
→ Topping (Optional)
14 - 2 tbsp coarse sugar
# How To Make It:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each well with butter or oil.
02 - In a large mixing bowl, whisk together the ricotta cheese, whole milk, vegetable oil, eggs, vanilla extract, lemon zest, and lemon juice until the mixture is smooth and well blended.
03 - In a separate medium bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Stir until evenly distributed.
04 - Pour the dry ingredient mixture into the wet mixture. Fold gently with a spatula until just combined. Be careful not to overmix, as this can make the muffins dense.
05 - Gently fold the raspberries into the batter using a spatula, taking care not to crush them and break them apart too much.
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 crunchy, golden finish.
07 - Bake for 20 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
08 - Let the muffins rest in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
# Helpful Hints:
01 -
- The ricotta keeps these muffins incredibly soft for days, which means they actually taste better on day two.
- Lemon and raspberry together hit that rare sweet tart balance that makes you reach for another before finishing the first.
02 -
- Overmixing is the single biggest enemy of tender muffins. A few small lumps in the batter are completely fine and actually preferred.
- Frozen raspberries will streak the batter pink, which looks beautiful but means slightly longer baking by a minute or two.
03 -
- Toss your raspberries in a spoonful of flour before folding them in. It takes ten seconds and prevents every berry from sinking to the bottom.
- Let the batter rest ten minutes before scooping. The flour hydrates and the muffins dome higher in the oven.