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.
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Servings: 12
Ingredients
- 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
Instructions
- 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!
Notes
Feel free to serve and enjoy muffins with butter, honey or jam.