Raspberry and Lemon Ricotta Muffins

Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding. 

After topping a pizza with ricotta earlier in the week (it's good), I had half a tub left in the fridge. Keen not to waste it, I decided to do a quick search on the internet for ways to use up leftover ricotta. And then I found these muffins, on the Food Network site. Why I'd never thought of stirring this milky-white cheese into muffins before is beyond me - it works so well with the tart raspberries I substituted for the blueberries. I have adjusted the quantities of sugar, vanilla and added the lemon and so these make a great breakfast muffin without being too sweet. Milky white inside, bouncy and stained with deep-pink raspberries: leftovers never tasted so good. 

raspberry lemon ricotta muffin by joeybinx77

Raspberry and Lemon Ricotta Muffins
Makes 12

  • 100g butter
  • 180g ricotta cheese, brought to room temperature
  • 2 eggs
  • 1 tsp vanilla extract
  • 120g caster sugar
  • 300g plain flour
  • 2 tsp baking powder
  • good pinch of sea salt
  • zest of 1 lemon
  • Splash of milk
  • large handful raspberries, frozen if you have them
  1. Preheat your oven to 200ÂșC and line a muffin tin with paper baking cups.
  2. Melt the butter and leave to cool. Beat the ricotta, eggs and vanilla in a bowl until smooth and creamy. 
  3. In a separate, larger bowl, combine the sugar, flour, baking powder, salt and lemon zest and give it a quick whisk with a fork. 
  4. Pour the ricotta and egg mixture into the dry ingredients and stir to combine. The mixture will be thick and doughy so if you really need to, add a splash of milk to loosen things up a little bit (but not too much - a tablespoonful will be enough). 
  5. Tumble in the raspberries, give it one stir and divide the mixture between the muffin cases, making sure each case gets a raspberry or two. 
  6. Bake in the oven for 25 minutes. They'll be golden on top and bouncy when gently pushed. Eat warm and preferably on the day you make them. 
What are your favourite ricotta recipes? 


  1. Have you linked up with the Friday Flash Blog Linky Party yet? Link up your ONE best post of the week and check out other people's awesome entries. You may just get highlighted next week!

    Jennifer @ The Jenny Evolution


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