Raspberry Lemon Ricotta Muffins

Method

1. 1
   Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. 2
   In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. 3
   In a separate medium bowl, combine the ricotta cheese, egg, milk, melted butter, lemon zest, lemon juice, and vanilla extract. Whisk until smooth.
4. 4
   Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix.
5. 5
   Gently fold in the raspberries, being careful not to crush them too much.
6. 6
   Divide the batter evenly among the muffin liners.
7. 7
   Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. 8
   Allow muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.