Vanilla Ricotta Muffins Recipes

VANILLA RICOTTA POUND CAKE WITH MAPLE GLAZE

Steps:

• For the Vanilla Ricotta Pound Cake: Preheat your oven to 350 degrees F. Position oven rack to lower third. Grease a 9-inch loaf pan and lay a strip of parchment paper along the bottom for easy cake removal.
• In a medium bowl, sift together cake flour, baking powder and salt. In a large bowl, with an electric mixer, cream butter, ricotta and sugar on medium speed until smooth, about 2 minutes. Beat eggs in one at a time, scraping down the sides of the bowl after each addition. Add vanilla bean paste and extract. On low speed, beat in dry ingredients until well combined. Do not over-mix.
• Pour batter into prepared pan and smooth down with a spatula. Bake for 15 minutes then turn pan 180 degrees to ensure even browning. Lower temperature to 325 degrees F and bake about 40 minutes more, until cake springs back lightly and a toothpick inserted in the center comes out clean.
• Let cool completely before adding maple glaze (recipe below).
• For the Maple Glaze: In small bowl, whisk all ingredients until smooth and creamy. If too thin, add a little more powdered sugar. If too thick, add a little more maple syrup. Or, you can also use cream or milk to thin.
• Drizzle over cooled pound cake and let glaze set before serving.
• Enjoy!

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.

BANANA RICOTTA MUFFINS

Steps:

• Preheat the oven to 400F. Grease and prepare a 12 muffin tin.
• Mix the flour, granulated sugar, baking powder and salt together in a large bowl.
• Whisk the canola oil, eggs, milk and vanilla extract together in a medium sized bowl. Gently mix in the ricotta and mashed banana.
• Add the wet ingredients to the dry ingredients in three additions, mixing until just combined. Don't over mix the batter.
• Fold in the chocolate chips.
• Divide the batter evenly between the 12 muffin tins.
• Put the tray in the oven and immediately decrease the temperature to 375F. Bake for 25-30 minutes, until a toothpick comes out clean.

VANILLA RICOTTA MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Combine flour,powdered milk, salt, baking powder, sugar,vanilla chips, and spices in a bowl.
• Crumble brown sugar by rubbing it between fingers to break up any clumps.Add this to the dry ingredients.
• Place ricotta cheese in another bowl, beat in milk.
• Add eggs, one at a time,beating with a whisk after each addition.
• Stir in vanilla.
• Pour wet ingredients along with butter into the dry ingredients.
• Using a spoon, stir from bottom of bowl until dry ingredients are moistened. Don't overmix.
• Bake 20-25 minutes.

HEALTHY BANANA RICOTTA MUFFINS | RECIPE

Steps:

• Preheat the oven to 350 degrees.
• In a large mixing bowl, mash your banana's.
• Add the honey, agave nectar, egg, and vanilla. Mix until blended.
• Then add to the mixing bowl the flour, baking powder, baking soda, and salt. Mix again until blended.
• Fold in the ricotta cheese until blended.
• Fold in the chocolate chips until mixed throughout.
• Grease a cupcake tin with nonstick spray.
• Spoon batter into each tin until full to the top.
• For mini muffins, bake 10-12 minutes, until cooked all the way through. For regular size muffin tins, bake about 15-18 minutes until baked through. Do not over cook or they will be dry.
• Remove and cool on a wire rack.
• Can be stored in a airtight container for a few days, or in the freezer up to 2 months.

PINEAPPLE RICOTTA MUFFINS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease and flour 18 muffin cups, or line with cupcake liners.
• Crack the egg into a measuring cup, then pour enough vegetable oil to make 1/2 cup. Whisk the egg and oil together in a large bowl with the ricotta cheese until smooth. Stir in the pineapple, then add the white cake mix. Stir until just combined. Evenly distribute the batter into 18 muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

CHOCOLATE-RICOTTA MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 18 cups of a muffin tin with nonstick cooking spray that contains flour.
• Mix flour, sugar, chocolate chips, baking powder, and salt together in a large bowl.
• Place ricotta cheese in a bowl and add eggs, 1 at a time, beating well after each addition. Whisk in milk and vanilla extract until blended.
• Fold cheese mixture and canola oil into flour mixture until just blended. Spoon batter evenly into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 22 to 25 minutes. Remove muffins from the pan immediately and let cool on a wire rack.

VANILLA CHAI LEMON RICOTTA MUFFINS

Steps:

• 1. Preheat the oven to 350 degrees F. Line 12 muffin tins with paper liners.2. In a large bowl, mix together the olive oil, honey, and vanilla. Add the eggs, one at a time, until fully incorporated. Add the ricotta cheese, lemon zest, and juice, beat until smooth and creamy. Add the whole wheat flour, baking powder, baking soda, cinnamon, ginger, cardamom, all-spice, and salt. Mix on low-speed until just combined, being sure the batter is completely mixed.3. Divide the batter among the prepared pan. Transfer to the oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.4. Meanwhile, make the honey butter. In a small bowl, combine the butter, honey, poppyseeds, and lemon zest. 5. Serve the muffins warm or at room temperature, smeared with chia butter. Enjoy!