Cherry Ricotta Muffins

12
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In

Recipe: #32191

May 21, 2019



"Great breakfast muffins."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (103.9 g)
  • Calories 233.3
  • Total Fat - 7.4 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 52.4 mg
  • Sodium - 260.7 mg
  • Total Carbohydrate - 34.8 g
  • Dietary Fiber - 1.1 g
  • Sugars - 17.4 g
  • Protein - 6.8 g
  • Calcium - 163.4 mg
  • Iron - 0.6 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

Line 12 muffin pans with paper liners.

Step 3

In a medium sized bowl, whisk the ricotta cheese and then add the eggs, one at a time, beating well after each addition.

Step 4

Add the buttermilk, vanilla extract, lemon juice, and cooled and melted butter, mixing well. Set aside.

Step 5

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.

Step 6

Add the buttermilk and egg mixture to the flour mixture.

Step 7

Stir just until combined and then fold in the cherries.

Step 8

Divide the batter amongst the 12 muffin cups.

Step 9

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.

Step 10

Remove from oven and place on a wire rack to cool.

Tips & Variations


No special items needed.

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