Ricotta Raspberry Muffins

11 ingredients
8 steps

Ingredients

  • 2 cups all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup sugar
  • 2 eggs
  • 3/4 cup ricotta cheese
  • 1/2 cup unsalted butter, melted
  • 2 teaspoons finely grated lemon zest
  • 1 teaspoon vanilla extract
  • 1 1/2 cups raspberries

Directions

  1. 1
    Preheat oven to 400 degrees; line 12-cup muffin pan with paper liners.
  2. 2
    In a large bowl, whisk together flour, baking powder, baking soda and salt.
  3. 3
    In a medium bowl, whisk together sugar, eggs, cheese, butter, lemon zest, and vanilla until well blended.
  4. 4
    Add the egg mixture to the flour mixture and stir until just blended.
  5. 5
    Gently fold in raspberries.
  6. 6
    Divide batter equally among prepared muffin cups.
  7. 7
    Bake for 17-21 minutes or until tops are golden and a pick inserted in the center comes out clean.
  8. 8
    Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

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