Ricotta Berry Muffins Recipes

RICOTTA-BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with extra-large paper cupcake liners.
• Beat white sugar, butter, and lemon zest together using an electric mixer in a mixing bowl until light and fluffy. Beat in ricotta cheese, followed by egg, lemon juice, and vanilla extract.
• Combine flour, baking powder, baking soda, and salt together in a separate bowl. Stir into butter mixture until just combined; batter will be thick. Carefully fold in blueberries.
• Divide batter evenly among the prepared muffin cups. Sprinkle 1 teaspoon of turbinado sugar over each muffin.
• Bake in the preheated oven until muffins are golden on top and a toothpick inserted into a muffin comes out mostly clean with some crumbs, 26 to 28 minutes. Remove muffins from the oven and carefully transfer to a wire rack to cool, 15 to 20 minutes.

RICOTTA-BERRY MUFFINS

Steps:

• Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin tin, or fit the molds with paper muffin cups.
• Whisk the ricotta, eggs and vanilla together, then stir in the melted butter.
• Working in a large bowl and using your fingertips, rub the sugar and lime zest together until the sugar is moist and fragrant. Switch to a whisk and stir in the flour, baking powder, baking soda and salt. Put the ricotta mixture on top of the dry ingredients and, using a rubber spatula, gently but quickly stir to blend-don't worry about being thorough. The batter will be thick and heavy and that's fine. Stir in the blueberries.
• Divide the batter evenly among the muffin molds, slide the pan into the oven and bake 20 to 25 minutes. When fully baked, the tops of the muffins will be golden, springy to the touch and a knife inserted into the center of the muffins will come out clean. Pull the pan from the oven and carefully lift each muffin out of its mold and onto a rack to cool.

RICOTTA BERRY MUFFINS

Steps:

• Butter or spray muffin tins or line with cupcake papers. Preheat oven to 400. Whisk ricotta, eggs and vanilla together, then stir in melted and cooled butter. Working in a large bowl and with your fingertips, rub sugar and lime zest together until sugar is moist and fragrant. Stir in flour, baking powder, baking soda and salt. Pour ricotta mixture on top of dry ingredients and, using rubber spatula, gently but quickly stir to blend. Don't worry about being thorough. Batter will be very thick and heavy. Stir in blueberries. (If fresh blueberries aren't in season, use frozen ones: just pour the amount you need into a strainer, run hot water over the berries, then drain and add. Divide batter evenly among muffin cups and bake 20-25 min. Cool.

RICOTTA BERRY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 9-inch pie plate.
• Whisk all-purpose flour, almond flour, baking powder, and salt together in a medium bowl.
• Whisk ricotta cheese and milk together in a small bowl until smooth.
• Beat butter with an electric mixer until creamy. Add sugar and beat until very light, about 3 minutes. Add vanilla and almond extracts; beat until blended. Scrape down sides with a spatula. Add eggs one at a time, beating well after each addition.
• Alternate adding flour mixture and ricotta mixture to the batter, beating briefly between additions. Scrape down the sides of the bowl.
• Pour batter into the prepared baking dish. Smooth the top with the spatula. Sprinkle strawberries and blueberries over the top. Press very gently into the batter. Sprinkle turbinado sugar on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cover with foil when top starts to brown. Cool completely on a rack before slicing.