Raspberry Lemon Ricotta Muffins

Step 1

Preheat the oven to 375°F. Fill a 12-cup muffin pan with muffin liners.

Step 2

Combine the flour, baking powder, and salt in a mixing bowl and whisk to combine. In a separate bowl, beat the eggs. Whisk in the sugar and honey until smooth.

Step 3

Add the ricotta cheese, lemon zest, lemon juice, and vanilla. Whisk to incorporate. Stir in the melted butter. Then, stir in the dry ingredients until absorbed (don’t overmix). Lastly, fold in the raspberries and raspberry jam until “swirled” in appearance.

Step 4

Use a 2-oz ice cream scoop (or ¼ cup measurement) to scoop the batter into the muffin pan. Bake on the middle rack for approximately 22 minutes, or until golden and cooked through. Allow the muffins to cool slightly.

Step 5

Serve warm with softened butter and a drizzle of honey (optional).