Blueberry muffin fans, listen up. I think I found something that may rival our beloved breakfast staple – raspberry lemon ricotta muffins. Don’t believe me? Well, the texture of these muffins is out of this world. These muffins are soft yet dense, fluffy and pretty much perfect.
My friends at Driscoll’s asked me to participate in their #MuffinMadness event during the month of March. I was asked to bake some muffins that highlighted their berries. Originally, I was going to bake some blueberry lemon ricotta muffins, but I couldn’t find any blueberries because they were all sold out. So I bought raspberries instead, and I am so glad I did. The raspberries baked up a gorgeous pink color, which brought us some cheer one snowy morning.
If you still aren’t convinced and want blueberry muffins instead, be my guest. Swap out the raspberries in this recipe with blueberries (or even blackberries), and I think you’ll be very happy. I am absolutely loving the ricotta base in these muffins and can’t wait to try making these with other Driscoll’s berries.
And now onto the giveaway! My generous friends at Driscoll’s want to give you the opportunity to try their berries. One winner will receive a coupon pack to redeem for free Driscoll’s berries. All you need to do is enter via the Rafflecopter widget below. Please be patient, as sometimes it is slow to load. Good luck!
Raspberry lemon ricotta muffins
- Zest from 2 lemons
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature
- 1 cup ricotta cheese
- 1 egg
- 1 Tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries I used Driscoll's
- Turbinado sugar for topping
- Use a zester and zest the two lemons. Use your fingers and gently rub the zest into the 1 cup of sugar. Set aside.
- Preheat your oven to 350 degrees F. Generously grease a standard muffin pan or use a silicone muffin pan like I did.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
- In the bowl of a stand mixer or in a large bowl if using a handheld mixer, cream together the butter and the lemon-sugar mixture on medium speed until light and fluffy (about 2 minutes).
- Add the ricotta and egg and continue mixing until smooth. Then add in the lemon juice and vanilla extract.
- Turn the mixer to low and gently and slowly add in the dry ingredients. Do not overmix - just mix until the flour is fully incorporated.
- Turn off the mixer and fold in the raspberries by hand. The batter will be very thick.
- Evenly distribute the batter into the prepared muffin pan and fill about 3/4 full. Sprinkle the top with the turbinado sugar if desired.
- Bake in your preheated oven for about 18-20 minutes or until the tops are a light golden color.
- Remove from the oven and allow the muffins to cool before serving.