Raspberry Lemon Ricotta Muffins
Raspberry Lemon Ricotta Muffins – These moist, buttery muffins are bursting with fresh raspberries, zesty lemon, and creamy ricotta cheese. Light, fluffy, and full of flavor, they’re perfect for breakfast, brunch, or a sweet snack. Easy to make and ready in just 35 minutes!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 2 eggs
- ½ cup granulated sugar
- ¼ cup honey
- 8 ounces ricotta cheese
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 teaspoons pure vanilla extract
- ½ cup butter melted & cooled to room temperature
- 6 ounces fresh raspberries
- ½ cup raspberry jam
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with 12 liners.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, whisk eggs, sugar, honey, ricotta, lemon zest, lemon juice, and vanilla extract. Stir in melted butter.
- Slowly mix dry ingredients into wet ingredients.
- Fold in raspberries and jam gently.
- Scoop batter into muffin liners.
- Bake for 23-25 minutes, until golden.