Bakery-Style Lemon Ricotta Muffins with Raspberry Jam
Bursting with lemon flavor, these muffins have a lots of creamy ricotta for moisture and flavor. Raspberry jam is swirled into the batter and into the muffin tops. Makes 8 jumbo bakery-style muffins.
Servings: 8
Calories: 534kcal
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- ⅓ cup vegetable oil
- 1 cup brown sugar packed, light or dark
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- ½ cup whole milk
- 1 cup ricotta whole-milk
- 3 tablespoons fresh lemon juice from 2 large lemons
- 2 tablespoon lemon zest from 2 large lemons
- 1 cup raspberry jam divided
Instructions
- Line a 6-cup jumbo muffin pan or a 12-cup standard muffin pan with silicone cupcake liners or paper cupcake liners or spray with nonstick cooking spray. Set aside
- In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.2 ½ cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt
- To a food processor or blender, add the vegetable oil, brown sugar, eggs, vanilla extract, milk, ricotta, lemon juice and lemon zest. Blend until well incorporated and smooth, about 30-60 seconds.⅓ cup vegetable oil, 1 cup brown sugar, 2 large eggs, 1 tablespoon vanilla extract, ½ cup whole milk, 1 cup ricotta, 3 tablespoons fresh lemon juice , 2 tablespoon lemon zest
- Pour the wet ingredients into a dry ingredients. Gently fold in the dry ingredient mixture with a rubber spatula or wooden spoon until no dry spots of flour are left.
- Add ¾ cup raspberry jam to the mixture and fold in with just a few turns, breaking up any large clumps of jam as you go. You want the jam evenly dispersed but not fully blended into the muffin batter.1 cup raspberry jam
- Fill each cup of muffin tin about ¾ of the way to the top with muffin batter. Top each with 1 heaping teaspoon of jam and swirl in with a knife or toothpick.1 cup raspberry jam
- Allow the muffin batter to rest while you preheat the oven to 425ºF.
- Bake for 7 minutes at 425ºF, then lower the oven temperature down to 350ºF for another 12-14 minutes for standard muffins and 20-22 minutes for jumbo, or until a toothpick inserted into the center of the center muffin comes out clean.
- Allow to cool in muffin tins for 10 minutes, then transfer to a wire rack to cool completely
Notes
- Makes 8 jumbo muffins or 15 standard size muffins. Nutritional information is based on 8 jumbo muffins.
- Store cooled muffins in an airtight container at rom temperature for up to 4 days.
- Store in the fridge up to 1 week.
- To freeze, place muffins on a baking sheet, leaving space between them. Freeze at least an hour then transfer to a freezer bag. Store in the freezer for up to 3 months. Thaw at room temperature or warm in the microwave for 30-60 seconds at 50% power.
Nutrition
Serving: 1serving | Calories: 534kcal | Carbohydrates: 89g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 522mg | Potassium: 195mg | Fiber: 2g | Sugar: 49g | Vitamin A: 231IU | Vitamin C: 8mg | Calcium: 218mg | Iron: 3mg
