Berry ricotta muffins
Indulge in the delightful flavors of Berry Ricotta Muffins! These moist and tender muffins are made with creamy ricotta cheese, fresh blueberries, and a hint of vanilla. Perfect for breakfast or a sweet snack, this easy recipe is sure to please everyone. Try them today for a taste of homemade goodness!
- 01 Jun 2024
- Cook time 20 min
- Prep time 20 min
- 10 Servings
- 8 Ingredients
Berry ricotta muffins are a delightful treat combining the fluffy texture of ricotta cheese with the tart sweetness of fresh blueberries. Perfect for breakfast or a snack, these muffins are easy to prepare and sure to become a favorite in your kitchen.
Ingredients:
Instructions:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the tin.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using a hand mixer or stand mixer on medium speed.
- Add the ricotta cheese and vanilla extract to the butter mixture. Beat until well combined.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Gradually add the self-raising flour to the wet mixture. Mix until just combined. Do not overmix to avoid dense muffins.
- Pour in the milk and gently fold it into the batter until fully combined. The batter should be smooth and slightly thick.
- Gently fold the blueberries into the batter with a spatula, being careful not to overmix, which could break the berries.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature!
Tips:
- Ensure that the butter is at room temperature before mixing to achieve a creamy consistency.
- Gently fold the blueberries into the batter to prevent them from bursting and staining the mixture.
- Use a muffin liner or grease the muffin tin well to ensure the muffins come out easily after baking.
- Don't overmix the batter once the flour is added to avoid dense muffins.
- You can substitute the blueberries with other berries like raspberries or strawberries for a different flavor.
With their moist texture and delightful berry flavor, these berry ricotta muffins are a perfect combination of convenience and taste. Whether you're serving them for breakfast or as a delightful snack, these muffins are sure to impress. Enjoy your baking!
| Nutrition Facts | |
|---|---|
| Serving Size | 80 grams |
| Energy | |
| Calories 180kcal | 7% |
| Protein | |
| Protein 5g | 4% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 0.81g | 2% |
| Sugar 9g | 9% |
| Fat | |
| Fat 9g | 10% |
| Saturated 4.55g | 15% |
| Cholesterol 66mg | - |
| Vitamins | |
| Vitamin A 100ug | 11% |
| Choline 40mg | 8% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.32mg | 2% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 14ug | 4% |
| Vitamin B12 0.20ug | 8% |
| Vitamin C 1.46mg | 2% |
| Vitamin E 0.20mg | 1% |
| Vitamin K 3.61ug | 3% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.05mg | 0% |
| Iron, Fe 0.47mg | 4% |
| Magnesium, Mg 11mg | 3% |
| Phosphorus, P 80mg | 7% |
| Potassium, K 80mg | 2% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 33mg | 2% |
| Zinc, Zn 0.59mg | 5% |
| Water | |
| Water 44g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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