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Ingredients
| ricotta cheese (whole milk): 1 cup |
| eggs: 2 (large) |
| buttermilk: 1 cup |
| pure vanilla extract: 1 Tbl |
| lemon juice: 1 Tbl (fresh) |
| salted butter: 4 Tbl (melted and cooled) |
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 3/4 cup |
| baking powder: 1 1/2 tsp |
| baking soda: 1/8 tsp |
| salt: 1/2 tsp |
| lemon zest: 1 Tbl |
| sweet cherries: 1 1/2 cups (pitted and sliced) |
Cherry Ricotta Muffins
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- Preheat oven to 350 degrees F.
- Line 12 muffin pans with paper liners.
- In a medium sized bowl, whisk the ricotta cheese and then add the eggs, one at a time, beating well after each addition.
- Add the buttermilk, vanilla extract, lemon juice, and cooled and melted butter, mixing well. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
- Add the buttermilk and egg mixture to the flour mixture.
- Stir just until combined and then fold in the cherries.
- Divide the batter amongst the 12 muffin cups.
- Place in the oven and bake about 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean.
- Remove from oven and place on a wire rack to cool.