Moist Cherry Ricotta Muffins Recipes

MOIST CHERRY RICOTTA MUFFINS

Moist Cherry Ricotta Muffins image

Both cherries and ricotta cheese give the muffins super moist texture, fruity and creamy flavor. Fresh or frozen cherries, either of them will work well.

Time 50m

Yield 12

Number Of Ingredients 28

Ingredients

ricotta cheese
eggs
buttermilk
vanilla extract
lemon
butter, unsalted
all-purpose flour
whole-wheat pastry flour
brown sugar
baking powder
baking soda
salt
lemon
cherries
ricotta cheese
eggs
buttermilk
vanilla extract
lemon
butter, unsalted
all-purpose flour
whole-wheat pastry flour
brown sugar
baking powder
baking soda
salt
lemon
cherries

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.

Nutrition Facts :

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

Ingredients

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

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