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 about 15 minutes.Bake large muffins for about 30 minutes. If using frozen berries, allow to thaw while preparing other ingredients. Shake thawed berries in a sandwich bag, or carefully toss in a bowl, with a little flour (about 1-2 teaspoons) to coat them.Storage: Store sealed in the fridge for 2-3 days or freeze for about 2 months.