Cherry-Vanilla Ricotta Muffins

Another reason for buying 8 cups of ricotta: ricotta muffins.  Have you tried these?  They’re like muffin-cheesecakes without the unhealthy connotations.  They’re very close to my heart.  And they are delicious.

I’ve made lemon poppy seed ricotta muffins & vanilla ricotta muffins, but this is the first time I’ve even tried baking with cherries.  Partly, it’s a good time of year for this recipe – cherries are back in the grocery stores, and haven’t you missed them?  But it’s also almost Canada Day, and these muffins are both delicious and aesthetically festive.  Red & white treats?!  Don’t mind if I do.

Eat them as part of a brunch or BBQ, or as part of your hungover breakfast/early afternoon wake-up snack.  You should probably share these – they’ll make you friends, and, much like cheesecake, one slice/muffin is probably going to be enough.  But, to be fair, that depends on both the hangover and the girl.

Cherry-Vanilla Ricotta Muffins

from Mollie Katzen’s Sunlight Cafe

Ingredients

2 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
1/8 tsp baking soda
1 tbsp grated lemon zest
2/3 cup sugar
1 cup ricotta cheese
1 cup buttermilk
2 large eggs
1 tbsp lemon juice
1 tbsp + 1/2 tsp vanilla
1/4 cup butter, melted
1 1/2 cup cherries (fresh or frozen) OR 1 cup dried cherries

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1.  In a large bowl, combine flour, salt, baking powder, baking soda, lemon zest & sugar.  Set aside.

2.  In a medium bowl, use a spoon to beat the ricotta with the buttermilk.   Whisking after each addition, add: egg #1; egg #2; lemon juice & vanilla.  Pour this mixture over the dry ingredients, and add the melted butter & cherries.  Stir until just combined.

3.  Spoon into a greased muffin tin, and bake at 350 degrees until lightly browned, 20-25 minutes (or a little longer if you used frozen cherries).  Remove from over and cool on a rack for at least 30 minutes before removing to serve.

3 Comments

Add yours →

  1. I am making these for sure
    Any hints on removing the pits from the cherries?

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