Raspberry Lemon Ricotta Muffins
Raspberry lemon ricotta muffins are light and fluffy, with a burst of delicious raspberry flavor. With the addition of ricotta, the muffins are packed with extra protein and have a wonderfully moist texture.
For busy mornings, enjoy these along with this easy breakfast casserole or make-ahead breakfast parfaits to stay fueled all morning long.
For those afternoon cravings, try them with a warm London fog tea latte, vanilla latte, or a cozy cup of chai made from homemade chai spice mix. It’s the kind of breakfast or midday snack you’ll find yourself reaching for again and again!
Why You’ll Love Raspberry Lemon Ricotta Muffins
- Save Time by Making Ahead: Like strawberry scones and cranberry orange muffins, this recipe can be made in advance and frozen for a quick breakfast or snack anytime.
- Customizable: Don’t have raspberries on hand? Adapt this recipe to what you already have in your kitchen—blueberries, cherries, or strawberries are all great choices (or make these strawberry muffins)!
- Tangy and Sweet: A splash of lemon flavor brings out the sweetness of the raspberries for a bright and comforting treat.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Ricotta Cheese: Use whole milk ricotta for the best creamy and soft texture.
- Butter: Melt the butter and cool it to room temperature before adding it to the recipe.
- Raspberries: Fresh raspberries bring out the best flavor in these muffins, but frozen can be used as well. (Just be sure to add them while still frozen.)
- Raspberry Jam: Adds an extra punch of berry flavor and moisture.
How to Make Raspberry Lemon Ricotta Muffins
Here are the step-by-step instructions for making raspberry lemon ricotta muffins.
Step 1: Set the oven temperature to 375 degrees Fahrenheit. Fill a standard muffin tin with 12 liners.
Step 2: Mix the all-purpose flour, baking powder, baking soda, and salt in a medium bowl (Photo 1).
Step 3: Using a stand mixer (or a handheld mixer or whisk) and a separate large bowl, use the whisk attachment to mix the eggs (Photo 2). Then add the ricotta cheese, granulated sugar, honey, vanilla extract, lemon juice, and lemon zest, then whisk on medium speed until thoroughly combined. Add the melted butter and mix on low speed until incorporated.
Step 4: Incorporate the dry ingredients into the wet ingredients at a low speed, just until all the ingredients are blended together (being careful not to overmix) (Photo 3).
Step 5: Take the mixing bowl out of the stand mixer, then add the fresh raspberries and jam to the batter. Use a baking spatula or wooden spoon to gently fold them into the batter (Photo 4).
Step 6: Add about ¼ cup of batter to each muffin cup in the tin.
Step 7: Bake the muffins for 23-25 minutes or until the tops spring back when pressed, or when a toothpick comes out clean. Remove to a wire rack to cool.
How to Store
Store completely cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also allow these to cool and freeze them for later use.
Recipe FAQs
You can use substitute blueberries, blackberries, chopped cherries, or strawberries. You can also use a different flavor of jam– but stick to sweet and tangy fruit jams!
I prefer fresh raspberries in this recipe, but you could definitely try using frozen if you don’t have fresh ones available. I would add them frozen and unthawed.
Yes! The addition of ricotta cheese in these raspberry lemon ricotta muffins makes the muffins so light and delicious!
More Breakfast Recipes
- Strawberry Scones
- Strawberry Cream Cheese Danish
- Lemon Scones with Blackberry Glaze
- Baked Oatmeal
- Apple Crumb Cake
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Raspberry Lemon Ricotta Muffins
Equipment
- Muffin Liners (optional)
- Large Cookie Scoop (optional)
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 eggs
- 1 cup 8 ounces ricotta cheese whole milk
- 1/2 cup granulated sugar
- 1/4 cup honey
- 2 teaspoons vanilla extract
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/2 cup butter melted & cooled to room temperature
- 1 cup fresh raspberries about 6 ounces
- 1/2 cup raspberry jam
Instructions
- Set the oven temperature to 375 degrees Fahrenheit. Fill a standard muffin tin with 12 liners.
- Mix the all-purpose flour, baking powder, baking soda and salt in a medium bowl.
- Using a stand mixer (or handheld mixer or a whisk) and a separate large bowl, use the whisk attachment to mix the eggs. Then add the ricotta cheese, granulated sugar, honey, vanilla extract, lemon juice, and lemon zest, then whisk on medium speed until thoroughly combined. Add the melted butter and mix on low speed until incorporated.
- Incorporate the dry ingredients into the wet ingredients at a low speed, just until all the ingredients are blended together (being carful not to overmix).
- Take the mixing bowl out of the stand mixer, then add the fresh raspberries and jam to the batter. Use a baking spatula or wooden spoon to gently fold them into the batter.
- Add about ¼ cup of batter to each muffin cup in the tin.
- Bake the muffins for 23-25 minutes or until the tops spring back when pressed, or when a toothpick comes out clean. Remove to a wire rack to cool.
Notes
Store completely cooled muffins in an air-tight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also allow these to cool and freeze them for later use.
These muffins would be perfect for breakfast or snacks!