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Raspberry Lemon Ricotta

Raspberry Lemon Ricotta Muffins: A Light Summer Delight

Enjoy these light and fluffy Raspberry Lemon Ricotta muffins, perfect for any time of day.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour The base for structure; no gluten-free substitute recommended.
  • 1 tablespoon baking powder Acts as a leavening agent, ensuring the muffins rise beautifully.
  • 1/2 teaspoon salt Enhances flavor; can be replaced with a lower sodium option if desired.
  • 3 large eggs Binds ingredients and adds moisture; substitute with flaxseed meal for a vegan version.
  • 3/4 cup granulated sugar Provides sweetness; coconut sugar can be a healthier swap.
  • 1/4 cup honey Adds moisture and sweetness; maple syrup is a good alternative.
  • 1 cup ricotta cheese Contributes richness and moisture; cottage cheese can be used but changes texture.
  • 1 tablespoon lemon zest Brightens flavor with a refreshing citrus note; lemon juice can enhance liquid flavor.
  • 1/4 cup lemon juice Adds acidity and additional flavor; fresh juice yields the best results.
  • 1 teaspoon vanilla extract Deepens flavor; there are no suitable substitutes for this ingredient.
  • 1/3 cup melted butter Adds moisture and flavor; coconut oil serves as a dairy-free alternative.
  • 1 cup fresh raspberries Infuses freshness and fruitiness; other berries like blueberries can be used but alter taste.
  • 1/4 cup raspberry jam Intensifies raspberry flavor; feel free to swap for any berry jam you prefer.
For Serving (Optional)
  • 1/4 cup softened salted butter Adds richness for a delightful topping; honey is a great vegan option.

Equipment

  • Muffin Pan
  • mixing bowls
  • Whisk
  • spatula
  • Ice Cream Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin pan with paper liners.
  2. In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk until well blended.
  3. In a separate bowl, beat the eggs until frothy. Whisk in granulated sugar and honey until smooth. Add ricotta cheese, lemon zest, lemon juice, and vanilla extract, followed by melted butter. Mix until combined.
  4. Pour the dry ingredients into the wet mixture and stir until just absorbed; do not overmix.
  5. Fold in fresh raspberries and raspberry jam gently into the batter.
  6. Scoop the batter into the lined muffin pan, filling each cup about three-quarters full. Bake for 22 minutes or until a toothpick comes out clean.
  7. Cool in the pan for about 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 26gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Serve warm with softened butter or a drizzle of honey for an extra touch of sweetness.

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