Ricotta Raspberry Muffins Recipes

RICOTTA-BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with extra-large paper cupcake liners.
• Beat white sugar, butter, and lemon zest together using an electric mixer in a mixing bowl until light and fluffy. Beat in ricotta cheese, followed by egg, lemon juice, and vanilla extract.
• Combine flour, baking powder, baking soda, and salt together in a separate bowl. Stir into butter mixture until just combined; batter will be thick. Carefully fold in blueberries.
• Divide batter evenly among the prepared muffin cups. Sprinkle 1 teaspoon of turbinado sugar over each muffin.
• Bake in the preheated oven until muffins are golden on top and a toothpick inserted into a muffin comes out mostly clean with some crumbs, 26 to 28 minutes. Remove muffins from the oven and carefully transfer to a wire rack to cool, 15 to 20 minutes.

RICOTTA RASPBERRY MUFFINS

Steps:

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