Raspberry Lemon Ricotta Muffins (Printable View)

Moist, tender muffins filled with fresh raspberries, lemon zest, and creamy ricotta. Ready in under 40 minutes for breakfast or snacks.

# What You Need:

→ Wet Ingredients

01 - 1 cup ricotta cheese
02 - ½ cup whole milk
03 - ⅓ cup mild vegetable oil (canola or sunflower)
04 - 2 large eggs
05 - 1 teaspoon 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 salt

→ Fruit

13 - 1 ¼ cups fresh raspberries (or frozen, unthawed)

→ Topping (Optional)

14 - 2 tablespoons coarse sugar

# How-To Steps:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with butter or oil.
02 - In a large bowl, whisk together ricotta, milk, oil, eggs, vanilla, lemon zest, and lemon juice until smooth.
03 - In a separate medium bowl, combine flour, sugar, baking powder, baking soda, and salt.
04 - Add the dry mixture to the wet mixture. Stir gently with a spatula until just combined—do not overmix.
05 - Gently fold in the raspberries, being careful not to break them apart too much.
06 - Divide the batter evenly among the 12 muffin cups. If desired, sprinkle tops with coarse sugar for a crunchy finish.
07 - Bake for 20–24 minutes, or until a toothpick inserted in the center comes out clean.
08 - Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The ricotta keeps these muffins impossibly moist for days, which means they actually taste better on day two than fresh from the oven.
  • Lemon zest and juice together create this bright, almost candied aroma that fills your whole house and makes everyone wander into the kitchen asking what you are baking.
02 -
  • Overmixing the batter is the single biggest enemy of tender muffins, so stop stirring while it still looks slightly uneven.
  • Frozen raspberries will bleed pink streaks into the batter, which actually looks gorgeous and does not affect the taste at all.
03 -
  • Toss the raspberries in a teaspoon of flour before folding them in, and they will suspend beautifully instead of sinking to the bottom.
  • Using a well rested batter that sits for five minutes before scooping gives the flour time to hydrate and produces a more even crumb.

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