This 30-minute recipe for raspberry muffins is perfect for busy weekday mornings.
In this mouth-watering raspberry muffin recipe, fresh raspberries are baked in a tangy muffin batter made with lemon zest, honey, and ricotta cheese.
My Family’s Favorite Raspberry Muffins
- Who doesn’t love to start the day with a healthy, filling, and delicious fruit-filled muffin? Raspberry muffins are small and portable for outings.
- This foundation recipe lets you mix and match the fruit and any extras to make new muffin creations every time, and the kids will love to help out.
- Make hot and fresh raspberry muffins in minutes by keeping the batter in the refrigerator in a covered container. Simply preheat the oven, bake, and serve.
What’s in Raspberry Muffins?
- Raspberries: Fresh or frozen (and thawed) raspberries work in this recipe. Toss raspberries in a little flour to keep them from sinking while they bake. If you rinse fresh raspberries, lay them on a clean paper towel or pat them dry before using.
- Batter: Use real, full-fat cream, butter, and ricotta for the best flavor. Check the expiration dates on the baking powder and baking soda to ensure freshness. Substitute half of the brown sugar for applesauce if you want a lower sugar muffin, or use your favorite non-sugar sweetener.
- Ricotta Cheese: Ricotta cheese is the secret ingredient for light, moist, and tangy raspberry muffins. Cottage cheese or Greek yogurt are suitable replacements for ricotta.
- Lemon: Fresh lemon juice and zest max out the flavor of raspberry muffins. Get the most juice from lemons by zesting them first, then rolling them on the counter or heating them in the microwave for 10-30 seconds to loosen the juice.
Create Your Own Combo
- Keep this recipe close by to enjoy freshly baked muffins using seasonal fruits all year long. Bananas, blueberries, blackberries, peaches, apples, and dried cranberries or currants are deliciously creative switches or additions.
- Flavorful toppings include toasted coconut, mini white or chocolate chips, or toasted nuts. Make a homemade streusel or crisp, and sprinkle on top before baking.
How to Make Raspberry Muffins
- Whisk wet ingredients (full recipe below).
- Whisk dry ingredients, then fold wet mixture into the dry.
- Gently fold in raspberries and divide batter equally in muffin tins.
- Bake. Cool before serving.
Making Sure Muffins Stay Fresh
Store cooled raspberry muffins in a covered container or zipper bag in the refrigerator for up to 3 days. Freeze cooled muffins in plastic wrap and then transfer them to a zipper bag for up to 2 months.
Thaw at room temperature or heat them in the microwave at 30-second intervals until warmed.
More Marvelous Muffins
Did you enjoy this recipe for Raspberry Muffins? Leave a comment and rating below.
Raspberry Muffins
Ingredients
- 2 eggs beaten with a fork
- 3 Tablespoons lemon juice
- zest of 2 lemons
- ½ cup oil
- ¼ cup cream or milk
- 3 Tablespoons butter melted
- ¼ cup honey
- 1 cup ricotta cheese
- ¼ cup brown sugar
- ½ teaspoon vanilla extract
- 1 ¾ cup all purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350F. Line 12 muffin tins with paper liners and set aside.
- In a medium bowl, whisk together eggs, lemon juice, lemon zest, oil, cream, butter, honey, ricotta cheese, brown sugar, and vanilla until well combined.
- In a large bowl, whisk together flour, salt, baking powder, and baking soda.
- Fold ricotta cheese mixture into flour mixture until just combined (do not overmix). Gently fold in raspberries.
- Using a cookie scoop, evenly divide batter between 12 lined muffin tins. Bake for 20 minutes, or until a toothpick comes out clean. Cool and enjoy!
Notes
- Bake mini muffins for approximately 15 minutes, regular muffins for 20, and jumbo muffins for 30 minutes.
- If using frozen berries, allow to thaw while preparing other ingredients. Drain any liquid, then shake thawed berries in a sandwich bag, or carefully toss in a bowl, with a little flour (about 1-2 teaspoons) to coat them.
- Store cooled muffins in zip bags or airtight container in the refrigerator for 2-3 days or freeze for up to 2 months.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
©Our Zesty Life. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Like our recipes?
Follow us on Pinterest!
REPIN this Raspberry Muffin recipe
