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
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.