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Ingredients
Scale
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 3/4 cup granulated sugar
- zest of 1 lemon, about 1 tablespoon
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs, at room temperature
- 1 cup plain whole milk ricotta cheese, at room temperature
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups raspberries, fresh or frozen (if using frozen, don’t thaw)
- 1 tablespoon flour, for coating the berries
- turbinado sugar, for sprinkling on top
Instructions
- Preheat the oven to 375°F. Line two muffin pans with paper liners, placing them in every other cup, and lightly spray with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, salt, and baking soda.
- In a large bowl, combine the sugar and lemon zest, rubbing together until fragrant.
- Whisk in the melted butter until smooth. Then add the eggs, ricotta cheese, lemon juice, and vanilla extract, mixing until smooth.
- Add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
- Toss the raspberries with 1 tablespoon of flour, then gently fold them into the batter.
- Divide the batter into the muffin cups, filling each about ¾ full.
- Sprinkle the tops with turbinado sugar and bake in the middle rack for 18 to 22 minutes, until a toothpick comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Adding a little more sugar on top creates a nice crunch.
These muffins freeze well – just wrap them individually and store in a freezer bag.
For extra lemon flavor, feel free to add a bit more zest.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg