Berry Cherry Ricotta Muffins Recipes

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BERRY CHERRY RICOTTA MUFFINS



Berry Cherry Ricotta Muffins image

Haven't tried yet

Provided by JulieW8

Categories     Bread

Time 40m

Yield 12

Number Of Ingredients 12

2 1/3 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 cup light ricotta cheese
2 large eggs lightly beaten
1 1/3 cups 1% milk
1 teaspoon pure vanilla extract
1/4 cup canola oil
1/2 cup fresh/frozen blueberries
1/2 cup frozen raspberries (so that they maintain their shape)
1/2 cup pitted cherries sliced in half

Steps:

  • Preheat the oven to 350F. Spray a 1/4-cup muffin tin lightly with cooking spray. Mix the flour, sugar, baking soda and salt in a large bowl; set aside. Place the ricotta in a medium bowl. Add the eggs, one at a time, beating well after each addition. Whisk in the milk and vanilla until blended. Fold the cheese mixture and oil into the flour mixture until just blended. Lightly fold in the berries. Spoon the batter into the muffin cups, and bake 25-30 minutes, or until a wooden pick inserted into the center comes out clean. Remove the muffins from the pans immediately, and cool on a wire rack.

Nutrition Facts : Calories 262 calories, Fat 10.025061670669 g, Carbohydrate 33.2909051950354 g, Cholesterol 147.89944444334 mg, Fiber 1.33554584569573 g, Protein 9.50800680770443 g, SaturatedFat 2.50078298629802 g, ServingSize 1 1 Serving (127g), Sodium 395.399972586544 mg, Sugar 31.9553593493397 g, TransFat 0.800357986245797 g

CHERRY RICOTTA MUFFINS



Cherry Ricotta Muffins image

Make and share this Cherry Ricotta Muffins recipe from Food.com.

Provided by Alia55

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 13

1 cup ricotta cheese
2 large eggs
1 cup buttermilk
1 tablespoon pure vanilla extract
1 tablespoon fresh lemon juice
4 tablespoons butter, melted and cooled
2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated lemon zest
1 1/2 cups cherries, pitted and sliced

Steps:

  • Preheat oven to 350 degrees F.
  • Line 12 muffin pans with paper liners.
  • In a medium sized bowl, whisk the ricotta cheese and then add the eggs, one at a time, beating well after each addition.
  • Add the buttermilk, vanilla extract, lemon juice, and cooled and melted butter, mixing well. Set aside.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
  • Add the buttermilk and egg mixture to the flour mixture.
  • Stir just until combined and then fold in the cherries.
  • Divide the batter amongst the 12 muffin cups.
  • Place in the oven and bake about 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean.
  • Remove from oven and place on a wire rack to cool.

Nutrition Facts : Calories 229.6, Fat 7.8, SaturatedFat 4.5, Cholesterol 56.7, Sodium 233.5, Carbohydrate 33.4, Fiber 1, Sugar 16.2, Protein 6.4

RICOTTA-BLUEBERRY MUFFINS



Ricotta-Blueberry Muffins image

My favorite ricotta-blueberry muffin recipe!

Provided by Annie

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 1h

Yield 12

Number Of Ingredients 13

1 cup white sugar
½ cup unsalted butter, at room temperature
1 tablespoon freshly grated lemon zest
1 cup whole milk ricotta cheese
1 large egg
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups fresh blueberries
¼ cup turbinado sugar (such as Sugar in the Raw®)

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.

Nutrition Facts : Calories 280.2 calories, Carbohydrate 40.9 g, Cholesterol 46.3 mg, Fat 11 g, Fiber 1.2 g, Protein 5.3 g, SaturatedFat 6.7 g, Sodium 196.1 mg, Sugar 23.2 g

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