Raspberry Ricotta Muffins
These ricotta muffins are moist, tender, and filled with raspberries and almond flavor. Topped with lots of crunchy sugar and sliced almonds.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 tsp fine salt
- 1 cup whole-milk ricotta cheese
- 1 large egg
- 1 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup fresh raspberries, lightly smashed
- 1/2 cup thinly sliced almonds
- turbinado sugar, for sprinkling
Instructions
- Preheat oven to 350°F. Line 12 muffin cups with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda.
- Place butter in a large bowl and beat with a handheld mixer until softened. Add sugar and salt and beat until light and fluffy. Mix in ricotta until combined.
- Add egg, lemon juice, vanilla extract, and almond extract and beat until combined. Add dry ingredients and mix until just blended. Stir in smashed raspberries until mostly mixed, but still streaky (mixture will be thick).
- Divide batter among muffin cups and sprinkle tops with almonds and turbinado sugar. Bake until puffed and golden on top, about 20 minutes. Cool slightly, then tip out of the pan and enjoy warm or room temperature.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 255
- Sugar: 16g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0.2g
- Carbohydrates: 32g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 40mg
Find it online: https://www.withspice.com/blog/ricotta-muffins/