Raspberry Ricotta Cake Muffins
Ingredients
- 1/2 cup (1 stick) unsalted butter ⓘ
- 3 eggs ⓘ
- 1 1/2 cups (12 ounces) ricotta cheese ⓘ
- 2 1/2 teaspoons vanilla extract or vanilla bean paste ⓘ
- 1 1/2 cups (8 1/2 ounces) all-purpose flour ⓘ
- 1/2 teaspoon salt ⓘ
- 1 cup (7 ounces) sugar + extra for sprinkling ⓘ
- 2 teaspoons baking powder ⓘ
- 1 cup raspberries (frozen or fresh) ⓘ
Instructions
- Preheat your oven to 375 degrees F. Lightly grease a 12-cup muffin tin and sprinkle the inside of each well with sugar, or line it with muffin papers.
- Melt the butter, then set aside to cool slightly.
- In a large bowl, whisk together the eggs, ricotta, and vanilla until smooth.
- Add the flour, salt, sugar, and baking power and fold in the dry ingredients with a spatula. Don't overmix!
- Fold in the melted butter until the batter comes together. Fold in the raspberries, very gently so they don't get crushed!
- Divide the batter evenly between the wells of the muffin tin (I use a muffin scoop, like an oversized ice cream scoop here, to make them even). Sprinkle the tops with more sugar, if you like. (Who doesn't??)
- Bake for 15-20 minutes, until a tester inserted in the middle comes out clean and the edges are JUST beginning to brown. Remove from the oven and let cool for a bit before transferring to a wire rack to finish cooling.
Nutrition & Diet Analysis (per serving)
588
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).