Cherry-Vanilla Ricotta Muffins

Once again I've consulted Mollie Katzens Sunlight Café for breakfast inspiration, but these ricotta muffins loaded with fresh sweet cherries are good enough for dessert! Her own description pretty much sums them up:

Imagine a muffin that took Italian cheesecake lessons. In all seriousness, that's what these taste like.

I paid a small fortune for fresh cherries, as the local variety are not yet in season, but it was worth every dime. Serve these up at any time of the day.

Cherry-Vanilla Ricotta Muffins

Recipe by Lisa Turner From Mollie Katzens Sunlight Café Published on June 9, 2007 Soft creamy ricotta "cheesecake" muffins loaded with plump fresh sweet cherries — made for breakfast but good enough for dessert Preparation: 10 minutes Cooking time: 20 to 25 minutes Print this recipe Dry ingredients: 2 cups unbleached white flour 1/2 teaspoon sea salt 1 1/2 teaspoons baking powder 1/8 teaspoon baking soda zest from 1 lemon (1 tablespoon) 1/2 cup white sugar Other ingredients: 1 cup ricotta cheese 1 cup buttermilk 2 large eggs juice from 1/2 lemon (1 tablespoon) 1 tablespoon + 1 teaspoon vanilla extract 1/4 cup unsalted butter, melted 1 1/2 cups fresh sliced or frozen cherries or 1 cup dried cherries Instructions: Preheat an oven to 350°F and grease 12 standard size muffin cups. Combine the flour, salt, baking powder, baking soda, lemon zest and sugar in a large bowl. Make a well in the center. In a medium bowl, beat together the ricotta and buttermilk. Add the eggs, one at a time, beating well with a metal whisk after each addition. Then beat in the lemon juice and vanilla. Pour the ricotta mixture into the dry ingredients and add the melted butter and cherries. Using a rubber spatula, stir from the bottom of the bowl until the dry ingredients are just moistened. Take care not to overmix. Spoon the batter evenly into the prepared muffin cups. Bake for 20 to 25 minutes or until lightly browned on the top and a cake tester or toothpick inserted into the middle of a muffin comes out clean. (If you are using frozen cherries, the baking time will be a little longer because the cherries contain more liquid). Remove from the oven and let the muffins stand in the pan for 5 to 10 minutes. Transfer to a metal rack to cool. Wait at least 30 minutes before serving. Makes 12 muffins

Posted by Hodie J