Ingredients for Cherry Ricotta Muffins
- 15 ounces (425g) ricotta cheese
- 2 large eggs
- 1/2 cup (120ml) buttermilk
- Pure Vanilla Extract
- Fresh Lemon Juice
- 1/4 cup (55g) melted unsalted butter, cooled
- All Purpose Flour
- 1 cup (200g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon lemon zest
- 1 cup (140g) fresh or frozen cherries
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How to Make Cherry Ricotta Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 15 ounces (425g) ricotta cheese until smooth. Add 2 large eggs, one at a time, whisking well after each addition.
- Stir in 1/2 cup (120ml) buttermilk, 1 teaspoon vanilla extract, 1 tablespoon lemon juice, and 1/4 cup (55g) melted unsalted butter, cooled slightly. Set aside.
- In a large bowl, whisk together 2 cups (250g) all-purpose flour, 1 cup (200g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 tablespoon lemon zest.
- Gradually add the wet ingredients (ricotta mixture) to the dry ingredients, mixing gently until just combined. Be careful not to overmix.
- Gently fold in 1 cup (140g) fresh or frozen cherries (if frozen, do not thaw).
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden brown.
- Remove from oven and let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
64g
Fat
22g
Carbs
11g
