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Moist Cherry Ricotta Muffins

 
Moist Cherry Ricotta Muffins
272

Both cherries and ricotta cheese give the muffins super moist texture, fruity and creamy flavor. Fresh or frozen cherries, either of them will work well.

Yield

12

servings

Prep

15

min

Cook

20

min

Ready

50

min

Trans-fat Free, Low Sodium
 

Ingredients

1 cup ricotta cheese
2 large eggs
1 cup buttermilk
1 tablespoon vanilla extract
½ each lemon
juice, freshly squeezed
2 tablespoons butter, unsalted
melted and cooled, plus 2 tablespoons canola oil or grape seed oil, or olive oil
1 ½ cups all-purpose flour
½ cup whole-wheat pastry flour
or still use white flour
½ cup brown sugar
or up to 3/4 cup if you prefer sweeter
*
2 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 each lemon
freshly grated zest
1 ⅔ cups cherries
freshly pitted and chopped, if using frozen, do not let cherries thaw
*

Directions

Moist, creamy and absolutely deliciously addictive!

Like always get all the ingredients we need to make these super moist and delicious muffins.

Preheat oven to 350℉ (180℃). Coat a 12-cup muffin pan with cooking spray, or grease with butter, or line with paper cups.

Add the ricotta cheese and eggs into a medium bowl, whisking until well blended. Pour the buttermilk, vanilla extract, lemon juice, butter and vegetable oil in the bowl, and whisk again until mix well. Set aside.

Pour the buttermilk.
Add the vanilla extract.
squeeze fresh lemon juice from half of the lemon.
Add the melted butter and vegetable oil.

In anther bowl, add the flour, sugar, baking powder, baking soda, salt, and lemon zest, whisking until well combined.

Freshly grate 1 lemon, and set aside.
In anther bowl, add the flour, sugar, baking powder, baking soda, salt, and lemon zest,

Pour the wet mixture into the dry mixture. Mix until just incorporated. Gently fold the cherries and juice into the batter. Do not over mix. Divide the batter evenly among the 12 muffin cups.

Now let's wash and dry the cherries with a clean kitchen towel.
Pit the cherries with a cherry pitter over a bowl to catch all the juice coming our from the cherries.
All the cherries are well pitted, and all the juice is kept in the bowl.
Slice or chop the pitted cherries.
At this stage everything is ready including the preheated 350 degrees F oven.
Divide the batter evenly among the 12 muffin cups.

Bak the muffins until lightly browned and a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. If using frozen cherries, the baking time is a few minutes longer.

Bak the muffins until lightly browned and a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.

Cool on a wire rack completely. Store at an air-tight container for a few days or can be frozen well.

Remove from the muffin tin, and ready to serve!
Hmmm, after the first bite, I was completely addicted, and right away I had three of these yummy muffins :)

 

* not incl. in nutrient facts

Reviews

+2

7 年多

These muffins were absolutely deliciously additive! Using both ricotta cheese and buttermilk made these muffins super moist and creamy; the lemon juice and zest gave the refreshing and citrus taste. The chunks of juicy and sweet cherries could be found in every bite. I had three of them last night after they were cooled for a while, and just had another three for brunch today, I think the only problem here was that I just couldn't stop eating them and I was totally addicted :)

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Nutrition Facts

Serving Size 70g (2.5 oz)
Amount per Serving
Calories 13629% of calories from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 46mg 15%
Sodium 115mg 5%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 2%
Sugars g
Protein 10g
Vitamin A 3% Vitamin C 5%
Calcium 7% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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