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Cherry Ricotta Muffins Recipe & Video

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Cherry Ricotta Muffins Recipe

Cherry Ricotta Muffins are delightful. Bite into one and you may think you are eating a slice of Italian cheesecake. Ricotta is the surprise ingredient in these muffins.

Besides ricotta, I love how these muffins contain dried sweet cherries.

Ricotta is a soft cheese made with milk and the whey that has been drained off when making other cheeses. I guess you could say it is not a real cheese, rather it is a cheese by-product. Ricotta means 'recooked' or 'cooked twice' which is appropriate as it is the second time the whey has been cooked. The one disadvantage that ricotta has is that, unlike other cheeses, it is highly perishable. After opening, it only takes a few days for its flavor to turn bitter. I mention this because ricotta is usually sold in one pound containers, so you will have leftovers.


Cherry Ricotta Muffins: Preheat your oven to 350 degrees F (180 degrees C). Place the oven rack in the center of the oven. Line a 12 cup muffin pan with paper liners or butter, or spray the muffin cups with a non stick vegetable spray.

In a medium sized bowl, whisk the eggs and then whisk in the ricotta cheese. Next, whisk in the milk, vanilla extract, and melted butter.

In a large bowl rub the lemon zest into the sugar. Then whisk in the flour, baking powder, and salt. Stir the ricotta mixture into the flour mixture and stir just until combined. Gently fold in the cherries.

Evenly place the batter in the 12 muffin cups using two spoons or a cookie scoop. If desired, place a halved cherry in the center of each muffin.

Bake about 18 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Makes 12 regular-sized muffins.

Adapted From:

Katzen, Mollie. 'Mollie Katzen's Sunlight Cafe. Hyperion. New York: 2002.



Cherry Ricotta Muffins:

2 large eggs (100 grams), at room temperature

1 cup (240 grams) ricotta cheese, at room temperature

1 cup (240 ml/grams) milk, at room temperature

2 teaspoons (8 grams) pure vanilla extract

4 tablespoons (55 grams) melted butter, at room temperature

grated zest from 1 large lemon

3/4 cup (150 grams) granulated white sugar

2 cups (260 grams) all-purpose flour

2 teaspoons (8 grams) baking powder

1/2 teaspoon (2 grams) salt

1 cup (150 grams) sweet Bing cherries, pitted and cut into small chunks (can also use dried cherries)

Garnish: (optional)

Halved Cherries

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