Moist Cherry Ricotta Muffins

Name: Moist Cherry Ricotta Muffins
Yield: 12
Cuisine: Fusion
Ingredients: ricotta cheese; eggs; buttermilk; vanilla extract; lemon; butter, unsalted; flour; pastry flour, whole wheat; brown sugar; baking powder; baking soda; salt; lemon; cherries

Both cherries and ricotta cheese give the muffins super moist texture, fruity and creamy flavor. Fresh or frozen cherries, either of them will work well.

Yield

12 servings

Prep

15 min

Cook

20 min

Ready

50 min

Trans-fat Free, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
1	cup	ricotta cheese
2	large	eggs
1	cup	buttermilk
1	tablespoon	vanilla extract
½	each	lemon juice, freshly squeezed
2	tablespoons	butter, unsalted melted and cooled, plus 2 tablespoons canola oil or grape seed oil, or olive oil
1 ½	cups	all-purpose flour
½	cup	whole-wheat pastry flour or still use white flour
½	cup	brown sugar or up to 3/4 cup if you prefer sweeter	*
2	teaspoon	baking powder
½	teaspoon	baking soda
¼	teaspoon	salt
1	each	lemon freshly grated zest
1 ⅔	cups	cherries freshly pitted and chopped, if using frozen, do not let cherries thaw	*

Ingredients

Amount	Measure	Ingredient	Features
237	ml	ricotta cheese
2	large	eggs
237	ml	buttermilk
15	ml	vanilla extract
0.5	each	lemon juice, freshly squeezed
3E+1	ml	butter, unsalted melted and cooled, plus 2 tablespoons canola oil or grape seed oil, or olive oil
355	ml	all-purpose flour
118	ml	whole-wheat pastry flour or still use white flour
118	ml	brown sugar or up to 3/4 cup if you prefer sweeter	*
1E+1	ml	baking powder
2.5	ml	baking soda
1.3	ml	salt
1	each	lemon freshly grated zest
394	ml	cherries freshly pitted and chopped, if using frozen, do not let cherries thaw	*

Directions

Moist, creamy and absolutely deliciously addictive!

Like always get all the ingredients we need to make these super moist and delicious muffins.

Preheat oven to 350℉ (180℃). Coat a 12-cup muffin pan with cooking spray, or grease with butter, or line with paper cups.

Add the ricotta cheese and eggs into a medium bowl, whisking until well blended. Pour the buttermilk, vanilla extract, lemon juice, butter and vegetable oil in the bowl, and whisk again until mix well. Set aside.

squeeze fresh lemon juice from half of the lemon.

Add the melted butter and vegetable oil.

In anther bowl, add the flour, sugar, baking powder, baking soda, salt, and lemon zest, whisking until well combined.

Pour the wet mixture into the dry mixture. Mix until just incorporated. Gently fold the cherries and juice into the batter. Do not over mix. Divide the batter evenly among the 12 muffin cups.

Now let's wash and dry the cherries with a clean kitchen towel.

Pit the cherries with a cherry pitter over a <a href=

bowl to catch all the juice coming our from the cherries.">

All the cherries are well pitted, and all the juice is kept in the bowl.

At this stage everything is ready including the preheated 350 degrees F oven.

Divide the batter evenly among the 12 muffin cups.

Bak the muffins until lightly browned and a toothpick inserted in the center of a muffin comes out clean, about 30 minutes. If using frozen cherries, the baking time is a few minutes longer.

Bak the muffins until lightly browned and a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.