Cherry Ricotta Muffins
Soft, tender, and bursting with sweet-tart cherries, these Cherry Ricotta Muffins are the perfect blend of rustic charm and sophisticated flavor. Made with creamy ricotta cheese for an ultra-moist texture, these muffins are a delightful twist on a classic favorite. The batter comes together effortlessly, combining pantry staples with fresh or frozen cherries and a hint of vanilla for a light, fruity aroma in every bite. A sprinkle of turbinado sugar on top adds a subtle crunch and an elegant finish. Ready in just 40 minutes, these bakery-style muffins are ideal for breakfast, brunch, or an afternoon snack. Whether served warm from the oven or enjoyed at room temperature, these cherry-studded delights are sure to disappear in no time!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cups whole milk ricotta cheese
- 2 items large eggs
- 0.25 cups unsalted butter, melted and cooled
- 1 teaspoons vanilla extract
- 1.5 cups fresh or frozen cherries (pitted and halved)
- 2 tablespoons turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the ricotta cheese, eggs, melted butter, and vanilla extract until smooth and well blended.
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold the cherries into the batter using a spatula, ensuring they are evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Sprinkle the tops with a pinch of turbinado sugar if desired for added crunch and sweetness.
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy these delightful Cherry Ricotta Muffins!
Nutrition Facts
Calories |
228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.4 g | 9% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 195 mg | 8% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 18.0 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 76 mg | 6% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 75 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
