Moist Cherry Ricotta Muffins
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.
juice, freshly squeezed
melted and cooled, plus 2 tablespoons canola oil or grape seed oil, or olive oil
whole-wheat pastry flour
or still use white flour
or up to 3/4 cup if you prefer sweeter
freshly grated zest
freshly pitted and chopped, if using frozen, do not let cherries thaw
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.
In anther bowl, add the flour, sugar, baking powder, baking soda, salt, and lemon zest, whisking until well combined.
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.
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.
Cool on a wire rack completely. Store at an air-tight container for a few days or can be frozen well.