Raspberry Lemon Ricotta Muffins

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 and slightly cooled
• 6 oz fresh raspberries
• ½ cup raspberry jam
• Softened salted butter, for serving
• Honey, for serving (optional)

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Instructions

1. Preheat the Oven: Set your oven to 375°F (190°C). Line a 12-cup muffin pan with muffin liners.

2. Mix Dry Ingredients: In a bowl, combine the flour, baking powder, and salt. Whisk them together.

3. Beat Wet Ingredients: In a separate bowl, beat the eggs. Then, whisk in the sugar and honey until the mixture is smooth.

4. Add Ricotta and Flavorings: Add the ricotta cheese, lemon zest, lemon juice, and vanilla extract to the egg mixture. Whisk to combine.

5. Incorporate Butter: Stir in the melted butter until fully incorporated.

6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture. Stir until just combined—avoid overmixing.

7. Add Raspberries and Jam: Gently fold in the fresh raspberries and raspberry jam, creating a marbled effect without completely mixing.

8. Scoop Batter: Use a 2-ounce ice cream scoop (or about ¼ cup) to fill the muffin pan cups with the batter.

9. Bake: Bake on the middle rack for about 22 minutes, or until the muffins are golden brown and cooked through. Check with a toothpick; it should come out clean when inserted.

10. Cool Slightly: Let the muffins cool for a few minutes.

11. Serve: Serve warm with softened butter and a drizzle of honey, if desired.

Enjoy your delicious lemon-raspberry muffins!