Raspberry Muffins
These raspberry muffins are bursting with fresh raspberries and lemon zest.
Servings: 12 muffins
Calories: 283
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
Calories: 283 | Carbohydrates: 27g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 183mg | Potassium: 88mg | Fiber: 1g | Sugar: 11g | Vitamin A: 296IU | Vitamin C: 5mg | Calcium: 82mg | Iron: 1mg