Cherry Ricotta Muffins Recipes

MOIST CHERRY RICOTTA MUFFINS

Steps:

• Preheat oven to 350℉ (180℃). Coat a 12-cup muffin pan with cooking spray, or grease with butter, or line with paper cups. Add the ricotta cheese and eggs into a medium bowl, whisking until well blended. Pour the buttermilk, vanilla extract, lemon juice, butter and vegetable oil in the bowl, and whisk again until mix well. Set aside. In anther bowl, add the flour, sugar, baking powder, baking soda, salt, and lemon zest, whisking until well combined. Pour the wet mixture into the dry mixture. Mix until just incorporated. Gently fold the cherries and juice into the batter. Do not over mix. Divide the batter evenly among the 12 muffin cups. bowl to catch all the juice coming our from the cherries."> Bak the muffins until lightly browned and a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. If using frozen cherries, the baking time is a few minutes longer. Cool on a wire rack completely. Store at an air-tight container for a few days or can be frozen well.

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.

CHERRY RICOTTA MUFFINS

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.

CHERRY CHEESECAKE MUFFINS

Steps:

• Lightly grease a 12-cup muffin pan and set aside. Preheat oven to 350 degrees F.
• To make the batter, in a large mixing bowl, combine cake mix, softened cream cheese, sour cream, eggs, and 1/4 cup sugar. Beat on medium speed for 3 minutes.
• To make the crust, combine graham cracker crumbs, 1/2 cup sugar, and melted butter in a small bowl. Set aside.
• In a smaller mixing bowl, beat together all ingredients for cheese filling until smooth. Set aside.
• Divide half of the graham cracker mixture among the 12 muffin cups and lightly press into bottoms. Fill cups all the way to the top with muffin batter. Place 1 teaspoon of cherry preserves on top of muffin batter and with a teaspoon, lightly cut preserves into batter.
• With the back of a spoon dipped in water to keep from sticking, indent the batter and top with a dollop of filling to cover the cherry preserves. Sprinkle remaining graham cracker mixture over the top of muffins. Bake for 25 to 30 minutes. Let cool 10 minutes before removing muffins from pan.