So last week, I actually had a day off during the week and I knew that, that was the day that I wanted to do some recipe testing. I gave myself a challenge and said that I could only bake with items that I already had on hand. I noticed that we still had about a cup of ricotta left in the fridge from when my husband had made lasagna (which was delicious by the way)! I also saw that I still had some frozen raspberries leftover from another recipe. That’s when I decided to whip these up. These muffins came out perfectly moist and not too sweet which is more my style when it comes to baking. I hope you give this recipe a try. You will not regret making them!

Deliciously Moist Raspberry & Lemon Ricotta Muffins

These zesty and moist ricotta muffins are sure to become a breakfast staple! The raspberry and lemon flavors will pair perfectly with your favorite cup of coffee or tea.
Prep Time 15 mins
Cook Time 23 mins
Total Time 38 mins
Course Dessert
Cuisine American
Servings 12


  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter melted and cooled to room temperature
  • 1 cup ricotta
  • 1 cup raspberries fresh or frozen will work
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 whole lemon for zest
  • 1/2 juice of 1 lemon to add into batter
  • 2 eggs, beaten
  • 2 1/2 tsp vanilla extract

Lemon Glaze

  • 1/2 juice of 1 lemon
  • 1/4-1/2 cups confectioner's sugar add or subtract for desired consistency


  • Preheat oven to 375°F. Add liners to your 12-cup muffin pan. Set aside.
  • Comine dry ingredients: flour, baking powder, baking soda, and salt.
  • Whisk in sugar to bowl of the 2 beaten eggs. Add in the ricotta cheese, juice from half of a lemon, lemon zest, and vanilla extract. Stir in the melted butter with a spoon or spatula.
  • Add dry ingredients to wet ingredients. Be careful to not overmix. Stir with a spoon or a spatula.
  • Gently, fold in raspberries. Try to not overmix when folding in the raspberries. You don't want to turn your batter, pink!
  • I recommend using a cookie or ice cream scoop to scoop batter into the muffin pan.
  • Bake for about 23 minutes.
  • Once muffins are cool enough to remove from muffin pan, place them on a rack to finish cooling and for the moisture to dry from the bottoms of the muffins.

Lemon Glaze

  • In a small bowl, squeeze remaining half of lemon and mix juice with the confectioner's sugar. Mix until glaze is smooth.
  • Spoon desired amount of glaze over each muffin. Enjoy!


Feel free to serve and enjoy muffins with butter, honey or jam. 
Keyword muffins, breakfast, muffin, breakfast muffins, snacks