Lemon Ricotta Raspberry Muffins are bursting with fresh flavor. My goal was to create a muffin that tastes like spring, and after a couple of rounds of taste testing, I found success.
These Lemon Ricotta Raspberry Muffins have whole raspberries in a light lemon ricotta batter. When it comes to delicious baking smells, the scent of these muffins baking is one of the best.
Use an electric mixer to combine the butter and ricotta. Once well mixed, add the granulated sugar and mix on a medium high speed until the mixture is fluffy. This will take about 2 minutes.
Add the vanilla, egg, egg white, lemon curd, lemon juice, and 1 tablespoon lemon zest and beat until it is just combined with the butter, ricotta, and sugar mixture.