Raspberry Lemon Ricotta Muffins Recipe

If you love sweet, tangy, and buttery muffins, this Raspberry Lemon Ricotta Muffins Recipe is just what you need! These muffins are bursting with juicy raspberries, fresh lemon zest, and creamy ricotta cheese, creating a bakery-style treat that’s light, moist, and full of flavor.

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The addition of raspberry jam gives them a delightful fruity swirl, making every bite deliciously irresistible.

Perfect for breakfast, brunch, or an afternoon snack, these muffins are easy to make and taste even better the next day! Whether you’re hosting guests or just want a homemade treat, this simple yet elegant muffin recipe will become a new favorite.

PRO TIPS for the Best Raspberry Lemon Ricotta Muffins

For soft, fluffy, and perfectly moist muffins, keep these expert tips in mind:

• Use room-temperature ingredients – This ensures a smooth batter and even baking.
• Don’t overmix the batter – Mix just until combined to avoid dense muffins.
• Gently fold in the raspberries – This prevents them from breaking apart and keeps the muffins looking beautiful.
• Fresh vs. frozen raspberries – If using frozen raspberries, don’t thaw them first to prevent excess moisture.
• For an extra golden top – Sprinkle a little sugar on top before baking for a lightly crisp finish.

Personalizing the Recipe

One of the best things about this raspberry lemon ricotta muffin recipe is how easy it is to customize! Here are some fun variations:

• Swap the berries – Use blueberries, blackberries, or strawberries for a different fruity twist.
• Try a different jam – Apricot, strawberry, or mixed berry jam would work wonderfully.
• Make them extra lemony – Add an extra teaspoon of lemon zest for a bolder citrus flavor.
• Add a streusel topping – A simple crumble of butter, flour, and sugar adds a delicious crunch.

Ingredients

Each ingredient plays a key role in making these muffins soft, flavorful, and perfectly textured:

• All-purpose flour – Provides structure while keeping the muffins light.
• Baking powder – Helps the muffins rise for a fluffy texture.
• Sea salt – Balances the sweetness and enhances flavor.
• Eggs – Add moisture and structure.
• Granulated sugar & honey – A perfect blend of sweetness for a rich flavor.
• Ricotta cheese – Keeps the muffins ultra-moist and soft.
• Lemon zest & juice – Adds a bright citrusy tang that complements the sweetness.
• Vanilla extract – Enhances the overall flavor.
• Butter – Provides richness and moisture.
• Fresh raspberries & raspberry jam – Give bursts of fruity flavor and a beautiful swirl effect.

How to make Raspberry Lemon Ricotta Muffins

Preheat the oven to 375°F (190°C) and line a muffin tin with 12 liners. See the instructions for using the air fryer below.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a separate large bowl, use a stand mixer or hand mixer to whisk the eggs.

Add the sugar, honey, ricotta cheese, lemon zest, lemon juice, and vanilla extract, then mix on medium speed until fully combined. Stir in the melted butter.

Gradually add the dry ingredients to the wet ingredients, mixing at a slow speed.

Remove the bowl from the mixer and gently fold in the fresh raspberries and raspberry jam using a spatula.

Divide the batter evenly into the muffin liners, filling each about ¼ cup full.

Bake for 23-25 minutes, or until the tops spring back when lightly pressed.

Let cool slightly, then enjoy warm or store for later!

Different Methods of Preparing These Raspberry Lemon Ricotta Muffins

While baking in the oven is the most common method, you can also try these alternatives:

1. Air Fryer Method:

• Preheat the air fryer to 325°F (160°C).
• Use silicone muffin liners and bake for 12-15 minutes, checking for doneness.

2. Mini Muffin Version:

• Follow the same recipe but use a mini muffin tin.
• Reduce the bake time to 12-14 minutes.

3. Loaf Cake Option:

• Pour the batter into a greased loaf pan instead of a muffin tin.
• Bake at 350°F (175°C) for 45-50 minutes or until a toothpick comes out clean.

Serving Ideas

Enjoy these muffins in different ways:

• With a dusting of powdered sugar for a bakery-style touch.
• Drizzle with a lemon glaze for extra sweetness.
• Serve with a side of whipped butter or cream cheese for added richness.
• Pair with coffee or tea for a delightful morning treat.
• Use them for brunch spreads alongside fresh fruit and yogurt.

How to Store Leftovers?

If you have any muffins left (which is rare because they’re so delicious!), here’s how to store them:

• Room Temperature: Keep in an airtight container for up to 2 days.
• Refrigerator: Store in a sealed container for up to 5 days.
• Freezer: Wrap individually and freeze for up to 2 months. Thaw at room temperature before serving.
• Reheat: Warm muffins in the microwave for 10-15 seconds for a fresh-from-the-oven taste.

FAQ’s

1. Can I use frozen raspberries?

Yes! Just add them straight to the batter without thawing to prevent excess moisture.

2. Can I make these muffins dairy-free?

Absolutely! Substitute coconut or almond milk ricotta and use vegan butter for a dairy-free option.

3. Can I make these muffins gluten-free?

Yes! Replace the all-purpose flour with a 1:1 gluten-free flour blend for the best texture.

4. Can I use a different sweetener instead of honey?

Yes, you can use maple syrup or agave nectar for a slightly different flavor.

These Raspberry Lemon Ricotta Muffins are the perfect blend of sweet, tangy, and buttery goodness. Whether you’re making them for brunch, a snack, or gifting to friends, they’re guaranteed to impress. Try them today and enjoy a bakery-quality treat at home!

More muffins recipes on the blog:

Carrot muffins

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