Ricotta Berry Muffins Recipes

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

Ingredients

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

BERRY MUFFINS

Berry Muffins image

This is a recipe from The Muffin Lady cookbook, that I changed a little bit. It makes a delicious, bakery style muffin. I use a frozen berry mix, and the combination is heavenly.

Provided by ciao4293

Categories Quick Breads

Time 40m

Yield 6-12 muffins

Number Of Ingredients 10

Ingredients

2 cups flour
3/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
2 eggs
1/4 cup oil
4 tablespoons melted butter
3/4 cup milk
1 teaspoon vanilla extract
8 ounces berries, fresh or frozen

Steps:

Heat oven to 350 degrees.
Sift the dry ingredients together.
Mix in the eggs, oil, butter, milk and vanilla.
Fold in your choice of berries.
(I get a blend of frozen berries at my grocery store--raspberries, blackberries, strawberries and blueberries. These make a great mixed berry muffin,and they're much more economical than fresh. But use what you have) Pour into lightly greased, standard 12 muffin pan, or large 6 muffin pan.
(Tip-an ice cream scoop makes easy work of this task, and muffins are the same size.) Bake for 30-40 minutes, start checking at 30 minutes or so.
Cool in pan on rack for about 5 minutes, then turn on out on rack to cool.

RICOTTA-BERRY MUFFINS

Ricotta-Berry Muffins image

Delicious and nutritious recipe from Dorie Greenspan's fabulous cookbook, "Baking: From My Home to Yours".

Provided by blucoat

Categories Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 11

Ingredients

3/4 cup ricotta cheese, preferably at room temperature
2 large eggs, preferably at room temperature
1/2 teaspoon pure vanilla extract
1/2 cup unsalted butter, melted and cooled
2/3 cup sugar
1 finely grated lime, zest of
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 -1 1/3 cup blueberries (fresh or frozen) or 1 -1 1/3 cup raspberries (fresh or frozen)

Steps:

Center a rack in the oven and preheat the oven to 400 degrees F. Butter or spray the 12 molds in a regular-size muffin tin, or fit the molds with paper muffin cups.
Whisk the ricotta, eggs and vanilla together, then stir in the melted butter.
Working in a large bowl and using your fingertips, rub the sugar and lime zest together until the sugar is moist and fragrant. Switch to a whisk and stir in the flour, baking powder, baking soda and salt. Put the ricotta mixture on top of the dry ingredients and, using a rubber spatula, gently but quickly stir to blend-don't worry about being thorough. The batter will be thick and heavy and that's fine. Stir in the blueberries.
Divide the batter evenly among the muffin molds, slide the pan into the oven and bake 20 to 25 minutes. When fully baked, the tops of the muffins will be golden, springy to the touch and a knife inserted into the center of the muffins will come out clean. Pull the pan from the oven and carefully lift each muffin out of its mold and onto a rack to cool.

Nutrition Facts : Calories 233.5, Fat 10.7, SaturatedFat 6.4, Cholesterol 63.4, Sodium 209.8, Carbohydrate 29.5, Fiber 0.8, Sugar 12.5, Protein 5.1

RICOTTA BERRY MUFFINS

RICOTTA BERRY MUFFINS image

Categories Egg

Yield 12

Number Of Ingredients 11

Ingredients

3/4 cup Ricotta cheese; room temperature
2 large Eggs; room temperature
1/2 teaspoon Vanilla
4 ounce Unsalted butter; melted and cooled
2/3 cup Sugar
1 lime; zest, finely grated
2 cups Flour
2 teaspoon Baking Powder
1/4 teaspoon Baking soda
1/2 teaspoon Salt
1 1/3 cups Blueberries

Steps:

Butter or spray muffin tins or line with cupcake papers. Preheat oven to 400. Whisk ricotta, eggs and vanilla together, then stir in melted and cooled butter. Working in a large bowl and with your fingertips, rub sugar and lime zest together until sugar is moist and fragrant. Stir in flour, baking powder, baking soda and salt. Pour ricotta mixture on top of dry ingredients and, using rubber spatula, gently but quickly stir to blend. Don't worry about being thorough. Batter will be very thick and heavy. Stir in blueberries. (If fresh blueberries aren't in season, use frozen ones: just pour the amount you need into a strainer, run hot water over the berries, then drain and add. Divide batter evenly among muffin cups and bake 20-25 min. Cool.

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