My Favourite Raspberry Lemon Ricotta Muffins for Spring & Summer season

There may be simply one thing about lemon and raspberry collectively that feels shiny, contemporary, and slightly additional particular. These Raspberry Lemon Ricotta Muffins have rapidly develop into one in all my favourite muffin recipes as a result of they’re smooth, tender, and filled with taste with out being overly candy. The ricotta cheese is the key ingredient that offers them essentially the most scrumptious texture. Belief me, when you begin baking with ricotta in muffins, it’s arduous to return. Should you’ve tried my raspberry ricotta cake or lemon blueberry ricotta cake, you recognize of it’s magic!

The lemon taste is contemporary and shiny with out overpowering the raspberries, and the juicy berries hold each chunk smooth and flavorful. The sprinkle of turbinado sugar on high provides the right candy crunch and offers the muffins that impossible to resist bakery-style end. If in case you have contemporary summer time raspberries, positively use them, however frozen raspberries work fantastically too, which suggests you can also make these muffins year-round.

These muffins are excellent for spring and summer time brunches, child showers, Mom’s Day, weekend baking, or simply having one thing home made on the counter for the week. Serve them with espresso within the morning or as a day deal with if you want slightly pick-me-up.

In case you are searching for a muffin recipe that feels easy however nonetheless slightly fancy, these Raspberry Lemon Ricotta Muffins are it. I do know you’ll love them!

Elements (with Useful Notes)

• All-purpose flour: Spoon and stage the flour so the muffins keep gentle and tender as a substitute of dense.
• Baking powder + baking soda: The mix helps create tall, fluffy muffins with an attractive rise.
• Kosher salt: Balances the sweetness and enhances the lemon taste.
• Granulated sugar: Sweetens the muffins whereas additionally serving to create a young crumb.
• Contemporary lemon zest: Rub the zest into the sugar to launch the oils and maximize the brilliant lemon taste.
• Unsalted butter: Melted butter retains the muffins wealthy and moist.
• Eggs: Use room temperature eggs so the batter mixes collectively easily.
• Complete milk ricotta cheese: Ricotta is the key to ultra-moist muffins with a smooth, tender texture. Complete milk ricotta offers the very best taste and richness.
• Contemporary lemon juice: Provides contemporary citrus taste and balances the sweetness.
• Vanilla extract: Provides heat and rounds out the flavors.
• Raspberries: Contemporary or frozen raspberries each work effectively. If utilizing frozen berries, don’t thaw them first or they’ll make the batter too moist.
• Further flour for berries: Tossing the raspberries in flour helps stop them from sinking within the batter.
• Turbinado sugar: Provides a crunchy bakery-style topping that makes the muffins additional particular.

How you can Retailer

• Retailer the muffins in an hermetic container at room temperature for as much as 2 days. I like to position a paper towel within the container to soak up additional moisture and hold the tops from getting sticky.
• For longer storage, refrigerate the muffins for as much as 5 days. Allow them to come to room temperature or heat them barely earlier than serving.
• These muffins additionally freeze fantastically. Place cooled muffins in a freezer container or freezer bag and freeze for as much as 2 months. Thaw at room temperature or heat within the microwave for a fast breakfast or snack.

Muffins

Raspberry Lemon Ricotta Muffins

Delicate and fluffy Raspberry Lemon Ricotta Muffins made with creamy ricotta cheese, contemporary lemon zest, and juicy raspberries. These bakery-style muffins are moist, tender, and ideal for breakfast, brunch, or snacking.

• 2 cups all-purpose flour, spooned and leveled
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 3/4 cup granulated sugar
• Zest of 1 lemon, about 1 tablespoon
• 1/2 cup unsalted butter, melted and barely cooled
• 2 giant eggs, at room temperature
• 1 cup plain complete milk ricotta cheese, at room temperature
• 1 tablespoon contemporary lemon juice
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 cups raspberries, contemporary or frozen (if utilizing frozen, don’t thaw)
• 1 tablespoon flour, for coating the berries
• Turbinado sugar, for sprinkling on high

• Prep: Preheat oven to 375°F. Line two muffin pans with paper liners, putting liners in each different cup (6 liners per pan, 12 complete). Evenly spray the liners with nonstick cooking spray. Spacing out the muffins offers them extra room to rise, creating taller, bakery-style tops.

• Combine dry elements: In a medium bowl, whisk collectively flour, baking powder, salt, and baking soda.

• Combine sugar and lemon zest. In a big bowl, mix the sugar and lemon zest. Rub collectively along with your fingers till aromatic.

• Add moist elements: Whisk within the melted butter till clean. Add the eggs, ricotta cheese, lemon juice, and vanilla extract. Combine till clean.

• Mix: Add the dry elements to the moist elements and stir till simply mixed. Don’t overmix.

• Add raspberries: Toss the raspberries with 1 tablespoon flour, then gently fold them into the batter.

• Fill muffin cups: Divide the batter between each different muffin cup (to permit house for a better rise), filling every about ¾ full.

• High and bake: Sprinkle the tops generously with turbinado sugar. Bake on the center rack for 18 to 22 minutes, or till a toothpick inserted into the middle comes out clear.

• Cool and serve: Let muffins cool within the pan for five minutes, then switch to a wire rack to chill fully. Get pleasure from!

• Use complete milk ricotta cheese for the very best texture and taste.
• If utilizing frozen raspberries, don’t thaw them earlier than including to the batter.
• Tossing the raspberries with flour helps stop them from sinking.
• Don’t overmix the batter or the muffins can end up dense.
• For tall bakery-style muffin tops, fill each different muffin cup so the muffins have extra room to rise.
• Sprinkle the tops generously with turbinado sugar for a crunchy end.
• Retailer muffins in an hermetic container at room temperature for as much as 2 days or freeze for as much as 2 months.

Energy: 251kcal, Carbohydrates: 32g, Protein: 6g, Fats: 11g, Saturated Fats: 7g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 3g, Ldl cholesterol: 58mg, Sodium: 150mg, Potassium: 149mg, Fiber: 2g, Sugar: 13g, Vitamin A: 373IU, Vitamin C: 4mg, Calcium: 85mg, Iron: 1mg

Key phrases lemon, muffins, raspberry, ricotta cheese

Have you ever tried this recipe?

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Variations

• Swap the raspberries for blueberries or blackberries.
• Add white chocolate chips for a sweeter bakery-style muffin.
• Use orange zest and juice as a substitute of lemon for a distinct citrus taste.
• Stir in sliced almonds for slightly crunch.
• Make mini muffins for brunch trays or lunchboxes, simply cut back the baking time.
• Drizzle the cooled muffins with a easy lemon glaze for additional lemon taste.

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