Bakery-style Lemon Ricotta Muffins With Raspberry Jam

"Why spend money on bakery muffins when you can bake them at home? This recipe makes 8 jumbo muffins that look just like they came from the bakery with their beautifully domed tops and fluffy interior. Bursting with lemon flavor from the lemon juice and lemon zest, these muffins have a generous amount of creamy ricotta cheese that helps to keep them moist and super flavorful. Store-bought raspberry jam is swirled into the batter and into the muffin tops making for a great addition to these breakfast treats. Make your own ricotta in under 30 minutes to use in this easy muffin recipe. Use leftover ricotta cheese in Lemon Ricotta Cake and in Meatless Baked Ziti."

Preparation Time15 min

Cooking Time25 min

Cooking MethodOven

Cooking Vessel SizeMuffin Tin