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Cherry Ricotta Muffins
12
Servings
Servings
20m PT20M
Prep Time
Prep Time
20m PT20M
Cook Time
Cook Time
40m
Ready In
Ready In
"Great breakfast muffins."
Original recipe yields 12 servings
Ingredients
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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