Raspberry Lemon Ricotta Muffins (Print View)

Moist muffins with fresh raspberries, lemon zest, and creamy ricotta. Perfect breakfast or snack ready in under 40 minutes.

# Ingredient List:

→ Wet Ingredients

01 - 1 cup ricotta cheese
02 - ½ cup whole milk
03 - ⅓ cup mild vegetable oil (canola or sunflower)
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - Zest of 1 large lemon
07 - Juice of ½ lemon

→ Dry Ingredients

08 - 2 cups all-purpose flour
09 - ¾ cup granulated sugar
10 - 2 teaspoons baking powder
11 - ½ teaspoon baking soda
12 - ¼ teaspoon salt

→ Fruit

13 - 1½ cups fresh raspberries (or frozen, unthawed)

→ Topping (Optional)

14 - 2 tablespoons coarse sugar

# How to Make:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with butter or oil.
02 - In a large bowl, whisk together ricotta, milk, oil, eggs, vanilla, lemon zest, and lemon juice until smooth and well blended.
03 - In a separate medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
04 - Add the dry mixture to the wet mixture. Stir gently with a spatula until just combined — avoid overmixing to keep muffins tender.
05 - Gently fold in the raspberries, being careful not to crush them and cause color streaking throughout the batter.
06 - Divide the batter evenly among the prepared muffin cups. Sprinkle tops with coarse sugar for a crunchy finish, if desired.
07 - Bake for 20 to 24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
08 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The ricotta keeps these muffins incredibly moist for days, which means they taste just as good on Tuesday as they did fresh from the oven on Sunday.
  • Lemon and raspberry together hit that sweet and tart balance that makes you reach for a second one before finishing the first.
02 -
  • Overmixing the batter is the fastest way to end up with dense rubbery muffins instead of the cloud-like texture you want, so stop folding while the batter still looks slightly lumpy.
  • Frozen raspberries can be used straight from the bag without thawing and they actually break apart less than fresh ones during folding.
03 -
  • Let the ricotta drain in a fine mesh strainer for 15 minutes before using if it seems watery, because excess moisture throws off the batter consistency every time.
  • Toss the raspberries in a spoonful of flour before folding them in and they will suspend beautifully in the batter instead of sinking to the bottom.

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