Extra special raspberry lemon ricotta muffins. They’re both light & rich, with beautifully sweet and juicy summer raspberries studded throughout, creamy ricotta cheese folded into the batter, and a subtle hint of lemon flavor. Simply perfect for breakfast or an afternoon tea snack.
Over the years, the top recipe on the site continues to be these lemon ricotta pancakes. So many of you have made and loved them. It got me thinking…lemon + ricotta is too good of a combination to not utilize in other recipes.
So, with the hope of creating something just as irresistible and wanting to use up all the summer raspberries I’ve had on hand, I created these raspberry lemon ricotta muffins.
And they’re absolutely perfect.
I typically love a muffin with lots of buttery streusel. But I wanted something simpler. A batter that could be made in just one bowl, without the extra step.
These muffins have a batter that’s subtly hinted with honey and lemon, and isn’t too sweet. There’s creamy ricotta cheese inside for a rich texture, yet the muffin still has a really nice lightness to it when baked. Right before scooping the batter into a muffin pan, you’ll fold in fresh raspberries + raspberry jam for lots of sweet and juicy fruit flavor. I love the combo of both fresh berries and the jam.
After a quick 22 minutes in the oven, these muffins come out smelling absolutely intoxicating. Bright lemon, sweet raspberries, a little bit of honey. So so delicious. The perfect summer flavors. Since they’re not too sweet, I love them for breakfast, or you can eat them as an afternoon snack…maybe with a cup of green tea.
The muffins are definitely best eaten warm, with a slather of softened salted butter on top. To reserve them for later, keep them refrigerated, but give them a few seconds in the microwave to reheat before eating. The muffins stiffen up too much in the fridge, so it’s best to take the chill off first.Print
Raspberry Lemon Ricotta Muffins
simple lemon ricotta muffins studded with sweet, juicy summer raspberries and hinted with subtle lemon flavor
yield: 12 muffins
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp kosher salt
- 2 eggs
- ½ cup granulated sugar
- ¼ cup honey
- 1 cup (8 oz) whole milk ricotta cheese
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 2 tsp pure vanilla extract
- 1 stick butter, melted + cooled slightly
- 6 oz fresh raspberries
- ½ cup raspberry jam
- softened salted butter, for serving
- honey, for serving (optional)
- Preheat the oven to 375°F. Fill a 12-cup muffin pan with muffin liners.
- Combine the flour, baking powder, and salt in a mixing bowl and whisk to combine. In a separate bowl, beat the eggs. Whisk in the sugar and honey until smooth.
- Add the ricotta cheese, lemon zest, lemon juice, and vanilla. Whisk to incorporate. Stir in the melted butter. Then, stir in the dry ingredients until absorbed (don’t overmix). Lastly, fold in the raspberries and raspberry jam until “swirled” in appearance.
- Use a 2-oz ice cream scoop (or ¼ cup measurement) to scoop the batter into the muffin pan. Bake on the middle rack for approximately 22 minutes, or until golden and cooked through. Allow the muffins to cool slightly.
- Serve warm with softened butter and a drizzle of honey (optional).
These muffins should be eaten warm or at room temperature. When chilled, they become stiff and the texture will be off.
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