Raspberry Lemon Ricotta Muffins

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp kosher salt
• 2 eggs
• ½ cup granulated sugar
• ¼ cup honey
• 1 cup (8 oz) whole milk ricotta cheese
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 2 tsp pure vanilla extract
• 1 stick butter, melted + cooled slightly
• 6 oz fresh raspberries
• ½ cup raspberry jam
• softened salted butter, for serving
• honey, for serving (optional)