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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. As the muffins bake, my home filled with a mouthwatering lemon scent that made me excited to taste the muffins as soon as they came out of the oven.

This recipe calls for fresh lemon juice, lemon curd, and lemon zest. I love the bright flavor of fresh lemon juice and lemon zest and the intense richness of lemon curd. Together, they give these muffins a bold lemon flavor. I know that this recipe calls for significantly more lemon than other lemon ricotta muffin recipes, but I wanted you to taste lemon with every bite. When I used less lemon in an early batch, the lemon flavor didn’t stand out.

I spent a lot of time testing my basic muffin recipe, and I want to gently remind my readers that baking is a science. It took 5 rounds of recipe tests to get my basic muffin recipe just right, and that was the basis for this recipe. If you make changes to this recipe, it might not work. This is the time to get out your measuring cups out, and not the time to eye things.

The ricotta gives these muffins a light texture. The ricotta is more of a supporting character, you don’t taste it as much as the lemon or the raspberries.

I chose to use raspberries in my muffins, but blueberries and blackberries would work well too! I just prefer raspberries and I love how they pair with lemon.

These muffins don’t rise quite as much as my other muffin recipes, and that is because they have a smaller percentage of flour. Less flour means more lemony flavor. It’s a trade-off that makes sense. The muffins still have a domed top, they just don’t rise quite as high as my basic muffin recipe.

One of the tricks to getting the muffins to rise is to fill the muffin liners all the way to the top. I promise that the muffin batter won’t spill out and make a mess in your oven.

In case you want to try another muffin recipe, here are a couple of my favorites:

Blueberry Muffins
Raspberry White Chocolate Muffins

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How to make Lemon Ricotta Raspberry Muffins:

Lemon Ricotta Raspberry Muffins

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Rest Time: 15 minutes

Total Time: 50 minutes

Lemon Ricotta Raspberry Muffins have a bold lemon flavor that pairs beautifully with fresh juicy raspberries. The ricotta gives the muffins a light texture. These muffins are irresistibly​ delicious and easy to make. This recipe is perfect for a weekend baking project, and it will fill your home with the most incredible scent.

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Ingredients

• 3 tablespoons Butter, softened
• 1/2 cup Whole Milk Ricotta
• 1/2 cup Granulated Sugar
• 1/2 teaspoon Vanilla
• 1 Egg
• 1 Egg White
• 1/3 cup Lemon Curd
• 1/3 cup Fresh Lemon Juice (the juice of 2 Lemons)
• 2 tablespoons Lemon Zest (the zest of 2 Lemons)
• 1 1/4 cup All-Purpose Flour
• 3 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1/4 cup Milk
• 1 tablespoon Flour for tossing the berries
• 1 1/2 cup Raspberries
• Plus for the topping:
• 1 tablespoon Butter melted
• 1 tablespoon Raw Sugar

Instructions

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.

In a separate bowl, combine 1 1/4 cup flour, with the baking powder, baking soda, and salt.

Remove the bowl of the electric mixer, you want to fold everything together by hand. Fold half of the flour mixture into the wet ingredients. Then fold in the milk and the remaining dry ingredients. Fold together until it is just mixed - don't over mix. 

Using the same bowl that contained your dry ingredients, toss the berries in 1 tablespoon flour. Gently fold them into the batter. Then let the batter sit for 15 minutes.

Next, heat your oven to 425 degrees and fill a muffin pan with 12 muffin liners. 

Pour the batter into the muffin liners, filling them all the way to the top. Then top with the melted butter, raw sugar, and remaining lemon zest.

Turn your oven light on, and place the muffins in the oven to bake. It will take 10-12 minutes for the muffins to rise and the muffin tops to brown. At this point, reduce the heat to 350 degrees (don't open the oven though). Let bake for another 5-7 minutes.

Remove the muffins from the oven, let cool for 2 minutes, and then place the muffins on their side on a towel to finish cooling. This prevents the muffin tops for sinking as they cool.

Notes

You really want to fill the muffin liners all the way to the top. This will result in muffins with a domed top. Another trick to getting the muffins to rise wait until your oven reaches 425 degrees before you put them in the oven. Lastly, bake the muffins in the upper third of your oven.

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