I packed these tender lemon ricotta muffins with juicy summer raspberries, and the result is bright, soft, and bakery-worthy. I bet you’ll want the whole dozen on your counter.

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I’m obsessed with these Raspberry Lemon Ricotta Muffins because they hit that rare bakery-style balance I actually want at home: plush, tender middles, bright little pops, and a crumb that stays soft instead of turning dry by noon. I love how ricotta makes them feel rich without being heavy, and raspberries burst through with that sweet-tart juice that stains the muffin in the best way.

And honestly, they look a little messy, which I adore. Real berry pockets.

Soft tops. Just enough zing to keep me reaching for another before the first one is even gone.

Like, truly, every single time.

Ingredients

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All purpose flour gives these muffins their soft, bakery-style structure.
Granulated sugar sweetens things up and helps the tops get lightly golden.
Baking powder brings the lift, so they’re fluffy instead of dense.
Fine salt keeps the sweetness in check.
Tiny ingredient, big job.
Lemon zest adds that bright, sunny flavor you’ll smell right away.
Fresh lemon juice makes the batter taste lively, not flat.
Eggs help hold everything together and add a little richness.
Whole milk ricotta makes the crumb tender, moist, and honestly a bit fancy.
Milk loosens the batter so the muffins bake up soft.
Melted butter adds cozy flavor and keeps each bite rich.
Vanilla extract rounds out the lemon and berries with warm sweetness.
Fresh raspberries bring juicy pops, tart bites, and pretty pink pockets.
Plus, raspberries make these feel a little healthier.
We’ll take it.
Basically, ricotta and lemon do the heavy lifting here.

Ingredient Quantities

2 cups (250 g) all purpose flour

3/4 cup (150 g) granulated sugar

2 teaspoons baking powder

1/4 teaspoon fine salt

1 tablespoon finely grated lemon zest (from about 1 lemon)

1 tablespoon fresh lemon juice

2 large eggs, room temperature

1 cup (240 g) whole milk ricotta

1/2 cup (120 ml) milk (whole or 2%)

1/4 cup (60 ml) melted unsalted butter, cooled

1 teaspoon vanilla extract

1 to 1 1/2 cups fresh raspberries (about 150 to 225 g)

How to Make this

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1. Preheat oven to 375°F (190°C) and line a 12 cup muffin tin with paper liners or lightly grease the cups.

2. In a large bowl whisk together 2 cups (250 g) all purpose flour, 3/4 cup (150 g) granulated sugar, 2 teaspoons baking powder, and 1/4 teaspoon fine salt until evenly blended.

3. Stir in 1 tablespoon finely grated lemon zest so it is distributed through the dry mixture.

4. In a separate bowl whisk 2 large room temperature eggs with 1 cup (240 g) whole milk ricotta, 1/2 cup (120 ml) milk, 1/4 cup (60 ml) melted unsalted butter (cooled), 1 tablespoon fresh lemon juice, and 1 teaspoon vanilla extract until smooth.

5. Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until no large streaks of flour remain; do not overmix.

6. Gently fold in 1 to 1 1/2 cups fresh raspberries (about 150 to 225 g), taking care not to crush them; if berries are large you can reserve a few to press on top of each muffin.

7. Divide the batter evenly among the 12 muffin cups, filling each about three quarters full, and top with reserved raspberries if using.

8. Bake for 18 to 22 minutes, rotating the pan once halfway through, until muffin tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

9. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.

Equipment Needed

1. Oven
2. 12-cup muffin tin (with paper liners or nonstick spray)
3. Large mixing bowl and a separate small mixing bowl
4. Whisk
5. Rubber or silicone spatula
6. Measuring cups and spoons
7. Microplane or fine grater for lemon zest
8. Wire cooling rack and toothpick for doneness testing

FAQ

Q: Can I substitute the ricotta? A: Yes. You can use full fat Greek yogurt or 1 cup cottage cheese blended smooth for similar texture and moisture. Avoid low fat versions for best results.

Q: How do I keep the raspberries from sinking? A: Toss berries gently in 1 to 2 teaspoons of flour before folding them into the batter and fold sparingly so they stay suspended.

Q: How can I tell when the muffins are done? A: Bake until tops are golden and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter, usually 18 to 22 minutes at 375 F.

Q: Can I use frozen raspberries? A: Yes. Do not thaw them. Fold frozen berries into the batter straight from the freezer and add an extra minute or two to the bake time.

Q: What is the best way to store or freeze these muffins? A: Store at room temperature in an airtight container up to 2 days, refrigerate up to 5 days. To freeze, wrap individually and freeze up to 3 months; thaw at room temperature or warm briefly in a low oven.

Q: How do I prevent tough muffins from overmixing? A: Combine dry and wet ingredients until just combined. A few streaks of flour are fine. Overmixing develops gluten and makes muffins dense and chewy.

Raspberry Lemon Ricotta Muffins Recipe Substitutions and Variations

All purpose flour: swap with a 1 to 1 gluten free baking blend (measure cup for cup) or with pastry flour for a slightly more tender crumb; expect minor texture changes.
Granulated sugar: replace with coconut sugar 1:1 for a subtle caramel note, or light brown sugar 1:1 to add moisture and a deeper flavor.
Whole milk ricotta: use thick Greek yogurt or well-drained cottage cheese blended smooth, in equal quantity, for similar creaminess and tang.
Melted unsalted butter: substitute neutral oil such as vegetable or canola oil in a 1:1 ratio, or use melted coconut oil for a touch of coconut flavor.

Pro Tips

– Chill the raspberries briefly before folding them in. Cold berries are firmer and less likely to bleed into the batter, so you get pretty pockets of fruit instead of a pink-tinted muffin.

– Use room temperature eggs and ricotta that is not overly wet. If the ricotta seems watery, drain it in a fine mesh sieve for 10 to 15 minutes. Smooth, room temperature wet ingredients combine faster and keep you from overmixing.

– Fold the batter gently with a wide spatula using a figure-eight motion and stop when you only see a few streaks of flour. Overworking develops gluten and makes muffins tough; a slightly lumpy batter gives the lightest crumb.

– Watch your oven closely in the last few minutes and rotate the pan once halfway through baking for even color. If the tops brown too fast but centers are still soft, tent the muffins loosely with foil for the final few minutes.

Raspberry Lemon Ricotta Muffins Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I packed these tender lemon ricotta muffins with juicy summer raspberries, and the result is bright, soft, and bakery-worthy. I bet you’ll want the whole dozen on your counter.

Servings

servings

Calories

331

kcal

Equipment: 1. Oven
2. 12-cup muffin tin (with paper liners or nonstick spray)
3. Large mixing bowl and a separate small mixing bowl
4. Whisk
5. Rubber or silicone spatula
6. Measuring cups and spoons
7. Microplane or fine grater for lemon zest
8. Wire cooling rack and toothpick for doneness testing

Ingredients

2 cups (250 g) all purpose flour
3/4 cup (150 g) granulated sugar
2 teaspoons baking powder
1/4 teaspoon fine salt
1 tablespoon finely grated lemon zest (from about 1 lemon)
1 tablespoon fresh lemon juice
2 large eggs, room temperature
1 cup (240 g) whole milk ricotta
1/2 cup (120 ml) milk (whole or 2%)
1/4 cup (60 ml) melted unsalted butter, cooled
1 teaspoon vanilla extract
1 to 1 1/2 cups fresh raspberries (about 150 to 225 g)

Directions

Preheat oven to 375°F (190°C) and line a 12 cup muffin tin with paper liners or lightly grease the cups.
In a large bowl whisk together 2 cups (250 g) all purpose flour, 3/4 cup (150 g) granulated sugar, 2 teaspoons baking powder, and 1/4 teaspoon fine salt until evenly blended.
Stir in 1 tablespoon finely grated lemon zest so it is distributed through the dry mixture.
In a separate bowl whisk 2 large room temperature eggs with 1 cup (240 g) whole milk ricotta, 1/2 cup (120 ml) milk, 1/4 cup (60 ml) melted unsalted butter (cooled), 1 tablespoon fresh lemon juice, and 1 teaspoon vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until no large streaks of flour remain; do not overmix.
Gently fold in 1 to 1 1/2 cups fresh raspberries (about 150 to 225 g), taking care not to crush them; if berries are large you can reserve a few to press on top of each muffin.
Divide the batter evenly among the 12 muffin cups, filling each about three quarters full, and top with reserved raspberries if using.
Bake for 18 to 22 minutes, rotating the pan once halfway through, until muffin tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.