Vanilla Ricotta Muffins

I can’t be the only one who reads this E. E. Cummings poem and the only thing that sticks with me is “must’s a school room in the month of may.” Man I love that line. So maybe it suits that May’s the month I’ve played a bit of hooky from One Wooden Spoon.  I haven’t been completely idle on the food front, though. It’s been a month of making old favourites (like double broccoli quinoa, chocolate buttermilk cake, lemon ginger muffins), discovering new feasting grounds (what happy discoveries were Byblos in TO and Treat House in NYC), and planning the summer eats to come.

This summer’s going to be serious business: I’m going to learn to use a barbeque and an ice cream maker, so I can have regular access to two of my favourite things (BBQ jerk chicken thighs and every kind of ice cream there is). While I’m strategizing around marinated chicken hearts (BBQ) and lavender honey (ice cream), here’s an old favourite as yet undocumented on One Wooden Spoon: vanilla ricotta muffins.

Vanilla Ricotta Muffins | One Wooden Spoon

These muffins have been making a regular appearance in our kitchen because I recently found a huge cache of milk powder (??) in the cupboard, and this is one of the only two recipes I have that calls for it. Spring cleaning should always be this delicious. Like the lemon poppy seed ricotta muffins and cherry-vanilla ricotta muffins before them, they’re almost cheesecake-like with their smooth, firm crumb, but they’re not a hefty decadence. They’re just cozy pockets of cinnamon-spiced vanilla, and they make an incredible mid-morning snack.

Vanilla Ricotta Muffins | One Wooden Spoon

Vanilla Ricotta Muffins

from Mollie Katzen’s Sunlight Cafe


1 1/2 cup flour
1/2 cup dry milk powder
1/2 tsp salt
1 1/2 tsp baking powder
1/2 cup granulated sugar
1/4 tsp cinnamon
pinch of nutmeg
2 tbsp light brown sugar
1 cup ricotta cheese
1/2 cup milk
2 eggs
1 tbsp vanilla
1/4 cup butter, melted


1.  In a large bowl, stir the flour, powdered milk, salt, baking powder, granulated sugar, cinnamon, nutmeg, and brown sugar together. Set aside.

2. In a medium bowl, whisk the ricotta with the milk until smooth. Beating after each addition until combined, add: egg #1; egg #2; vanilla. Pour the ricotta mixture and the melted butter into the dry ingredients; stir until just combined.

3. Arrange the batter in greased muffin cups, and bake at 350 degrees for 20-25 minutes, or until the muffin top springs back when you press on it with your finger tip. Cool the muffins on a wire rack for at least 30 minutes before serving.


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