Fresh pears and raspberries flavor these moist and tasty ricotta muffins.
Chef's notes
Like most baked goods, these muffins are best when baked and eaten on the same day.
Steps
1
Gathering the Dry Ingredients
Ingredients
2 1/2 cups all-purpose flour
3/4 cups packed brown sugar
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup granulated sugar
To start, measure out all of the ingredients. Sift all of the ingredients into a large bowl and set aside.
2
Gathering the Wet Ingredients
Ingredients
4 tbsp unsalted butter
2 large eggs
1 cup full-fat ricotta
3/4 cup buttermilk
1 tsp vanilla
1/4 tsp lemon zest
First melt the butter and let cool to room temperature.
Measure all of the wet ingredients and let them also come to room temperature before starting.
3
Preparing the Fruit
Ingredients
3/4 cup fresh raspberries
3/4 cup diced pear
1/2 lemon
First wash the raspberries and set on a paper towel to dry thoroughly.
Peel and core the pear. Cut the pear into about 1/2" -inch cubes. Place into a bowl and squeeze the lemon juice over top. Toss gently to coat to prevent the pears from turning brown.
4
Preparing the Muffin Tin
Ingredients
unsalted butter (if needed)
To start, preheat your oven to 350° F (175° C).
If your muffin tin is not non-stick, grease the tin with a light coating of butter or cooking spray and set aside.
5
Mixing the Wet Ingredients
Before mixing, make sure all of the other wet ingredients are at room temperature.
In a medium-sized bowl, whisk the eggs and ricotta together until smooth. Whisk in the buttermilk, vanilla, lemon zest and butter.
6
Mixing the Batter
To mix the batter, pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold the mixture together. Do not over mix. It's okay to still see some dry flour in the batter.
7
Adding the Fruit
Add the fruit to the batter and gently fold to incorporate. During the final folding, any dry ingredients will be fully mixed in.
8
Filling the Muffin Tin
Once the fruit has been folded in, immediately divide the batter evenly between the 12 muffin cups.
9
Adding Almonds and Baking
Ingredients
1/4 cup slice almonds (optional)
Quickly sprinkle the muffins with the sliced almonds, if desired, and place directly into the oven. Bake for approximately 20 to 25 minutes, or until lightly browned and a skewer inserted into the middle comes out clean.
10
Cooling and Serving the Muffins
Once done, let the muffins cool for at least 15 minutes in the tin. Remove and serve. These are great when served just a bit warm.
11
Optional Filling
These muffins can be filled with a variety of berries and/or apples.
11 Comments
Lauren K•
This is an excellent base recipe for muffins. I made mine in a jumbo tin and they turned out very moist and kept well for several days. Next time I will not add pear however as I felt it was a strange combo with the raspberries. Will make these again with very few alterations
I baked these at 6500' and adjusted the recipe accordingly.
This is a VERY moist muffin. I had to bake them for 35 minutes. Do Not Be In A Hurry to remove them from the tin. WAIT at least the recommended 15 minutes or more.
It's worth the wait they a very good.
Truely a Rouxbe trophy.
I wouldn't change a think except to accomplish a great muffin.
Frozen berries would work. Fold them in while they are still frozen (don't thaw them). If you are using just frozen berries and no pear, I would use a bit less - maybe 1 cup total berries. Cheers!
I am hosting brunch for a bridal shower for quite a few people. With many items on the menu I am trying to organize the work over a period of time. What is your advise about possibly freezing and reheating these muffins?
While we have not made and frozen these muffin, I am sure that they would freeze well. To really know, try making a batch in advance and then freeze them.
That said, most, if not all baked goods, are never as good as when they are first made. Hope that helps. Cheers!
Hi An-chi, I haven't tried to use cottage cheese in a recipe like this, but I don't see why not. The one apprehension I have is texture, I would be compelled to put the cottage cheese in a food processor and pulse it a few times to get the curds to be a bit finer before adding to the recipe. Try it out, what do you have to lose? Let us know how it goes. Cheers, Sandy
