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Muffins have long been cherished as a delightful snack or a quick breakfast option that fits seamlessly into our busy lifestyles. Their versatility allows for endless flavor combinations, making them suitable for any occasion—whether it's a cozy morning at home, a brunch gathering, or a grab-and-go snack. Among the myriad of muffin recipes, Raspberry Lemon Ricotta Muffins stand out as a particularly enticing choice, blending the sweet and tart notes of fresh raspberries with the zesty brightness of lemon and the creamy richness of ricotta cheese.

Raspberry Lemon Ricotta Muffins – So Soft & Fluffy!

Savor the delightful combination of sweet raspberries and zesty lemon with these Raspberry Lemon Ricotta Muffins! Perfect for breakfast, brunch, or a tasty snack, these muffins blend the tartness of fresh raspberries with the creamy richness of ricotta cheese. Besides being delicious, they offer a healthier twist on traditional baked goods, thanks to the protein and fiber-packed ingredients. Follow a simple recipe to create these light and fluffy muffins that will inspire your baking adventures.
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Ingredients
  

1 cup ricotta cheese

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tablespoon lemon zest (about 1 lemon)

1/4 cup fresh lemon juice (about 1-2 lemons)

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh raspberries (or frozen, thawed and drained)

Optional: powdered sugar for dusting

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.

    Prepare the Batter: In a large mixing bowl, combine the ricotta cheese, softened butter, and granulated sugar. Beat until the mixture is light and fluffy using an electric mixer.

      Add Wet Ingredients: Add the eggs one at a time, mixing well after each addition. Then stir in the lemon zest, lemon juice, and vanilla extract until well combined.

        Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until blended.

          Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to over mix, as this could make the muffins dense.

            Fold in Raspberries: Gently fold in the fresh raspberries, taking care not to crush them.

              Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

                Bake: Bake in the preheated oven for 20-25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.

                  Cool and Serve: Remove from the oven and allow to cool in the pan for about 5 minutes before transferring to a wire rack. Dust with powdered sugar if desired and serve warm or at room temperature.

                    Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 muffins