Back in May, I tried a Molly Katzen recipe called Chocolate Ricotta Muffins. Those were so well-received that I chose 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 Ricotta Muffins
Ricotta Muffins with Cherries
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