Raspberry Lemon Ricotta Muffins - The Original Dish

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp kosher salt
• 2 eggs
• ½ cup granulated sugar
• ¼ cup honey
• 1 cup (8 oz) whole milk ricotta cheese
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 2 tsp pure vanilla extract
• 1 stick butter, melted + cooled slightly
• 6 oz fresh raspberries
• ½ cup raspberry jam
• Softened salted butter, for serving
• Honey, for serving (optional)

Instructions:

1. Preheat Oven & Prepare Pan:

   • Preheat your oven to 375°F.
   • Line a 12-cup muffin pan with muffin liners.

2. Mix Dry Ingredients:

   • In a mixing bowl, whisk together the flour, baking powder, and salt.

3. Mix Wet Ingredients:

   • In a separate bowl, beat the eggs.
   • Whisk in the sugar and honey until smooth.
   • Add the ricotta cheese, lemon zest, lemon juice, and vanilla extract. Mix well.
   • Stir in the melted butter.

4. Combine Ingredients:

   • Add the dry ingredients to the wet ingredients and stir until just combined (don’t overmix).
   • Gently fold in the raspberries and raspberry jam until they’re swirled through the batter.

5. Scoop & Bake:

   • Use a 2-oz ice cream scoop (or ¼ cup measurement) to fill the muffin cups with batter.
   • Bake for about 22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.

6. Cool & Serve:

   • Let the muffins cool slightly.
   • Serve warm with softened salted butter and a drizzle of honey if desired.

Enjoy your baking!!