Ricotta Berry Muffins
Light, fluffy, and bursting with juicy berries, Ricotta Berry Muffins are the perfect blend of indulgent and wholesome flavors. This easy muffin recipe combines creamy ricotta cheese, zesty lemon, and a medley of fresh or frozen berries for a moist and tender crumb that will brighten your mornings or satisfy your snack cravings. With a simple batter of pantry staples and a prep time of just 15 minutes, these bakery-style muffins come together effortlessly while offering a luxurious twist thanks to the ricotta’s rich texture. Whether served warm with a pat of butter or enjoyed as-is, these muffins are ideal for breakfast, brunch, or an afternoon treat. Perfect for baking enthusiasts looking to elevate their muffin game with a fruity burst in every bite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup ricotta cheese
- 0.5 cup milk
- 0.5 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups fresh or frozen mixed berries (e.g., blueberries, raspberries, strawberries)
- 1 tablespoon zest of one lemon
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
In a separate medium-sized bowl, whisk together ricotta cheese, milk, melted butter, eggs, and vanilla extract until smooth and well-combined.
Carefully add the wet ingredients to the dry ingredients and mix until just combined. Avoid overmixing, as this can make the muffins dense.
Gently fold in the mixed berries and lemon zest, being careful not to mash the berries. Reserve a few whole berries for topping, if desired.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Top each muffin with a berry or two for a decorative touch.
Bake in the preheated oven for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your Ricotta Berry Muffins as a delightful breakfast treat or sweet snack!
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 191 mg | 8% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 15.4 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 69 mg | 5% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 101 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.
