Vanilla Ricotta Muffins
Delightfully moist and subtly sweet, these Vanilla Ricotta Muffins are the perfect combination of light, fluffy texture and rich, creamy flavor. Made with a unique blend of whole milk ricotta cheese and vanilla extract, these muffins deliver a soft, tender crumb that’s irresistibly delicious. Easy to prepare in just 15 minutes, this versatile recipe uses pantry staples like all-purpose flour, sugar, and baking powder, making it a go-to option for breakfast, brunch, or an afternoon treat. A light dusting of powdered sugar adds an elegant touch, while the addition of melted butter keeps every bite buttery and satisfying. Pair these muffins with your favorite coffee or tea, and enjoy a simple yet indulgent treat that’s perfect for any occasion. Whether you're a seasoned baker or a novice, these ricotta muffins are sure to impress with their bakery-quality taste and texture.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 2 large Eggs
- 1 cup Whole milk ricotta cheese
- 0.5 cup Whole milk
- 0.5 cup Unsalted butter, melted and slightly cooled
- 2 teaspoons Vanilla extract
- 0.25 cup Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. Set aside.
In a separate bowl, whisk together the eggs, ricotta cheese, milk, melted butter, and vanilla extract until smooth and uniform.
Gradually add the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Using a scoop or spoon, divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
Place the muffin tin in the preheated oven and bake for 18-22 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 let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Optional: Once cool, dust the tops of the muffins with powdered sugar for a decorative and sweet finishing touch.
Serve the muffins slightly warm or at room temperature. Enjoy with a cup of coffee or tea!
Nutrition Facts
Calories |
206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.7 g | 5% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 213 mg | 9% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 20.6 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 85 mg | 7% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 43 mg | 1% | |
*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.
