Lemon Ricotta Blackberry Muffins Recipes

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LEMON RICOTTA BLACKBERRY MUFFINS



LEMON RICOTTA BLACKBERRY MUFFINS image

Categories     Fruit     Dessert

Number Of Ingredients 13

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
Zest of 2 lemons
1/2 cup unsalted butter, at room temperature
1 cup ricotta cheese (whole or low-fat is fine)
1 large egg
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh blackberries
Turbinado sugar-for sprinkling on muffin tops

Steps:

  • 1. Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. Set aside. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a small bowl, add the sugar and lemon zest. Rub the lemon zest and sugar together with your fingers. Using an electric mixer, beat the butter and sugar and lemon zest mixture together until light and fluffy, about two minutes. Add the ricotta cheese and beat until smooth. Beat in the egg, lemon juice, and vanilla extract. 3. Add the dry ingredients and mix until just blended. Using an ice cream scoop or large spoon, fill each muffin cup half way with batter. Add three blackberries to each muffin cup. Top the muffins with remaining batter so blackberries are covered. Generously sprinkle turbinado sugar over each muffin top. 4. Bake muffins for about 20 minutes, or until the tops are slightly golden brown. Let muffins cool for five minutes and serve.

BLACKBERRY LEMON MUFFINS



Blackberry Lemon Muffins image

These tender muffins are bursting with flavor, and they remind me of spring. Garnish with grated lemon peel for added color and even more punch from the lemon. -Vicky Palmer, Albuquerque, New Mexico

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 15

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 large eggs
1 cup fat-free milk
1/3 cup butter, melted
1/3 cup lemon juice
1 cup fresh blackberries
GLAZE:
1 cup confectioners' sugar
1 tablespoon butter, melted
1 to 2 tablespoons lemon juice
Grated lemon zest, optional

Steps:

  • Preheat oven to 375°. In a large bowl, whisk the first five ingredients. In another bowl, whisk eggs, milk, melted butter and lemon juice until blended. Add to flour mixture; stir just until moistened. Fold in blackberries., Fill greased or foil-lined muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, mix confectioners' sugar, melted butter and enough lemon juice to reach desired consistency. Drizzle over warm muffins. If desired, sprinkle with lemon zest.

Nutrition Facts : Calories 226 calories, Fat 7g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 255mg sodium, Carbohydrate 37g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

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

LEMON RICOTTA MUFFINS



Lemon Ricotta Muffins image

Saw this today, thought was interesting, TRUE! Added this to list "To Do" Lemon...ricotta...delicious too, HOPE you will be first to review!

Provided by mickeydownunder

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 13

2 cups plain flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
1/2 cup butter
1 tablespoon lemon zest
1 cup ricotta cheese
1 egg
1 tablespoon lemon juice
1/2 teaspoon almond extract
1/4 cup sliced almonds
1 cup sugar
1 teaspoon sugar, extra

Steps:

  • Preheat oven 180 degrees C.
  • WHISK flour,baking powder, baking soda, salt in bowl.
  • BEAT in 1 cup sugar, butter lemon zest in until light and fluffy.
  • BEAT in ricotta.
  • BEAT in egg, lemon juice and almond extract.
  • Divide batter into lined muffin tins.
  • Sprinkle with slivered almonds and extra sugar over all muffins.
  • Bake about 15 - 20 minutes util lightly golden brown.
  • ENJOY!

Nutrition Facts : Calories 263.3, Fat 11.9, SaturatedFat 6.8, Cholesterol 46.3, Sodium 255.8, Carbohydrate 34.2, Fiber 0.8, Sugar 17.3, Protein 5.5

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