Raspberry Lemon Ricotta Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Raspberry lemon ricotta muffins are soft, moist, and tender with creamy ricotta, bright lemon zest, and juicy raspberries. The texture rivals bakery-quality muffins. Perfect for breakfast or a light snack.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 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)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 133mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 162mg
- Calcium
- 62mg
- Iron
- 1.00mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 133MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.