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
Brianna
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!
eat me, delicious
i’ve never seen a muffin recipe that uses ricotta. they sound really interesting and look tasty!
Anna
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.
mrsminik
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
Anna
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.