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.
Servings: 12 muffins
Calories: 255kcal
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
How to Store:
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.
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.
Nutrition
Serving: 1muffin | Calories: 255kcal | Carbohydrates: 41g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 219mg | Potassium: 69mg | Fiber: 1g | Sugar: 22g | Vitamin A: 279IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 1mg
