Cherry Ricotta Muffins
Soft, tender, and bursting with sweet-tart cherries, these Cherry Ricotta Muffins are the perfect blend of rustic charm and sophisticated flavor. Made with creamy ricotta cheese for an ultra-moist texture, these muffins are a delightful twist on a classic favorite. The batter comes together effortlessly, combining pantry staples with fresh or frozen cherries and a hint of vanilla for a light, fruity aroma in every bite. A sprinkle of turbinado sugar on top adds a subtle crunch and an elegant finish. Ready in just 40 minutes, these bakery-style muffins are ideal for breakfast, brunch, or an afternoon snack. Whether served warm from the oven or enjoyed at room temperature, these cherry-studded delights are sure to disappear in no time!
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Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cups whole milk ricotta cheese
- 2 items large eggs
- 0.25 cups unsalted butter, melted and cooled
- 1 teaspoons vanilla extract
- 1.5 cups fresh or frozen cherries (pitted and halved)
- 2 tablespoons turbinado sugar (optional, for topping)
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
Step 2
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Step 3
In a separate bowl, whisk together the ricotta cheese, eggs, melted butter, and vanilla extract until smooth and well blended.
Step 4
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Step 5
Fold the cherries into the batter using a spatula, ensuring they are evenly distributed.
Step 6
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Step 7
Sprinkle the tops with a pinch of turbinado sugar if desired for added crunch and sweetness.
Step 8
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Step 9
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Serve warm or at room temperature, and enjoy these delightful Cherry Ricotta Muffins!
Nutrition Facts
| Serving size | (1076.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2672.9 |
| Total Fat 88.6g | 0% |
| Saturated Fat 51.7g | 0% |
| Cholesterol 619.4mg | 0% |
| Sodium 2268.5mg | 0% |
| Total Carbohydrate 411.5g | 0% |
| Dietary Fiber 11.6g | 0% |
| Total Sugars 214.9g | |
| Protein 59.8g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 926.5mg | 0% |
| Iron 14.0mg | 0% |
| Potassium 949.6mg | 0% |
Source of Calories