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Baking recipe · from the recipe book

Raspberry Ricotta Muffins with Almond Tops

Tender, moist ricotta crumb studded with jammy raspberries, brightened with lemon zest and finished with toasty sliced almonds.

Raspberry Ricotta Muffins with Almond Tops

Ingredients

  • 2 cups250 gAll-purpose flour
  • ¾ cup160 gGranulated sugar
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • 1 tbsp6 gLemon zest
  • 1 cup240 gPart-skim ricottaat room temperature
  • 2 large100 gEggsat room temperature
  • ⅓ cup90 gUnsalted buttermelted and cooled slightly
  • ⅓ cup (80 ml)80 gMilk, 2%
  • 2 tsp8 gVanilla extract
  • 1⅔ cups200 gRaspberrieslarge ones halved
  • ¼ cup whole40 gAlmondsthinly sliced

Steps

  1. Heat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners. Melt the butter first so it can cool while you mix.
  2. In a large bowl, rub the lemon zest into the sugar with your fingertips until fragrant. Measure out 2 tablespoons of this lemon sugar and set it aside for the tops; the rest goes in the batter.
  3. Whisk the flour, baking powder, baking soda and salt into the remaining lemon sugar in the large bowl.
  4. In a second bowl, whisk the ricotta, egg, melted butter, milk and vanilla until smooth.
  5. Pour the ricotta mixture into the flour mixture and fold with a spatula until just a few dry streaks remain.
  6. Gently fold in the raspberries, keeping them as whole as you can; the batter will be thick.
  7. Divide the batter evenly among the 12 cups. Scatter the almonds over the tops, then sprinkle with the reserved lemon sugar.
  8. Bake for 5 minutes, then lower the oven to 375°F (190°C) and bake 14 to 17 minutes more, until the tops are golden and a toothpick in the center comes out clean (a little raspberry juice is fine).
  9. Cool in the tin for 5 minutes, then move the muffins to a rack and cool at least 15 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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