Lemon Muffins with Red Raspberry Cream Cheese Filling

From: Jenn@eatcakefordinner

1/2 c. unsalted butter, room temperature

1 c. sugar

grated zest of 2 lemons

1 c. ricotta cheese

1 egg

1 Tbl. fresh lemon juice

2 c. all-purpose flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Red Raspberry Cream Cheese Filling:

4 oz. cream cheese, room temperature (I used 1/3 less fat)

1/2 tsp. vanilla

1/4 c. sugar

1/4 c. seedless red raspberry preserves

1 egg

1 Tbl. all-purpose flour

Cinnamon Sugar Topping

3 Tbl. sugar mixed with 1 tsp. cinnamon

Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners and spray with cooking spray. Combine sugar and lemon zest and rub together until fragrant. Cream together butter and lemon sugar until light and fluffy. Mix in the ricotta cheese and then the egg and lemon juice. In a separate bowl, combine the flour, baking powder, baking soda and salt and add to butter mixture. Mix until just combined. Do not overmix.

Fill muffin cups about halfway with batter and make a well in the center, fill with a heaping Tablespoon of red raspberry cream cheese filling. Top with more muffin batter, filling muffin cups to the top. Sprinkle tops with cinnamon and sugar. Bake for 20-21 minutes or until a toothpick inserted in the center comes out clean.

Red Raspberry Cream Cheese Filling: Combine all ingredients and beat until smooth and creamy.