Ricotta Muffins

Back in May, I tried out a Molly Katzen recipe called Chocolate Ricotta Muffins. Those were so well-received, that I decided to post another ricotta muffin recipe today. This muffin is not chocolate, but rather a dense and moist white muffin. Here are two variations I made yesterday. The chocolate chip version was for Fuzz, the cherry version was for Todd.

This recipe halves quite easily, so you can make all 12 or use a 6 cup muffin tin and make 6.

Chocolate Chip Muffin

ricotta chocolate chip muffins.jpg

Ricotta Muffin with Cherries

ricotta muffins with cherries.jpg

Ricotta Muffins with Variations

flour-added cooking spray
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sugar
1 cup part skim ricotta cheese
1 cup buttermilk
2 large eggs
1 tablespoon vanilla extract
5 tablespoons unsalted butter — melted

Variations: Cherry Muffins
1 cup frozen cherries, slice while frozen (or pitted fresh, if available)
2 teaspoons lemon zest
1 tablespoon lemon juice

Variations: Chocolate Chip
1 cup semisweet chocolate chips

Preheat the oven to 350 degrees. Spray a standard size 12 cup muffin tin with flour-added cooking spray

In a mixing bowl, thoroughly stir together the flour, baking powder, baking soda, salt and sugar. In a second medium-sized bowl, and whisk together the ricotta cheese, buttermilk, eggs and vanilla.

Pour the ricotta mixture and the melted butter into the flour mixture and stir just until ingredients are blended; do not over-mix.

Stir in cherries, lemon and lemon juice or if making chocolate chip, omit cherries, lemon and lemon zest and add chocolate chips.

Spoon the batter into the prepared muffin cups. It should come all the way to the top.

Bake on center rack of oven for 20 to 25 minutes, or until lightly browned on top and a toothpick inserted in the center comes out clean. Remove from oven. Let cool in pan for about 10 minutes, then remove and let cool completely.

Makes 12 muffins

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Comments

  1. says

    Therese, I emailed you the recipe. If you try it and like it, I will post it on the blog. I’m hesitant because its a recipe I made up and I want to make sure other people like it before I post it. It won a cookie jar, at least ;).

    Amela, I’d be interested to hear what you think. I don’t think they are the best muffins in the world, but they’re tasty and moist and a good way to use ricotta cheese.

  2. mrsminik says

    Anna — Do you think that cottage cheese could be subbed for ricotta? No ricotta in the house at the moment — but a TON of cottage cheese (I’m such a sucker for sales, Buy 1, get 2 free). My concern is that they’d be “watery” or “too moist” w/ cottage cheese…..what do you think?
    P.S.: I’d be interested in your meatloaf recipe, too!
    -Meredith

  3. says

    I DO think cottage cheese would work. If you don’t feel like experimenting with this recipe, there are some other cottage cheese muffins on the internet that sound good. However, I’d be interested in hearing how the cottage cheese worked out in these.

  4. Brianna says

    Just found your site and have been wanting to make something!

    I made these tonight for some family. I combined cherries and chocolate together in the same muffins, but I ran out of ricotta cheese after my first batch (oops). I used cottage cheese in the second batch and then asked the family if they could tell the difference.

    After a good deal of debate they guessed the right ones. The cottage cheese made the muffins a little bit more moist, but there was no big flavour change.

    Both taste great! Thanks for the recipe!

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