Best Vanilla Ricotta Muffins Recipes

VANILLA CHAI LEMON RICOTTA MUFFINS

Steps:

• 1. Preheat the oven to 350 degrees F. Line 12 muffin tins with paper liners.2. In a large bowl, mix together the olive oil, honey, and vanilla. Add the eggs, one at a time, until fully incorporated. Add the ricotta cheese, lemon zest, and juice, beat until smooth and creamy. Add the whole wheat flour, baking powder, baking soda, cinnamon, ginger, cardamom, all-spice, and salt. Mix on low-speed until just combined, being sure the batter is completely mixed.3. Divide the batter among the prepared pan. Transfer to the oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.4. Meanwhile, make the honey butter. In a small bowl, combine the butter, honey, poppyseeds, and lemon zest. 5. Serve the muffins warm or at room temperature, smeared with chia butter. Enjoy!

VANILLA RICOTTA MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Combine flour,powdered milk, salt, baking powder, sugar,vanilla chips, and spices in a bowl.
• Crumble brown sugar by rubbing it between fingers to break up any clumps.Add this to the dry ingredients.
• Place ricotta cheese in another bowl, beat in milk.
• Add eggs, one at a time,beating with a whisk after each addition.
• Stir in vanilla.
• Pour wet ingredients along with butter into the dry ingredients.
• Using a spoon, stir from bottom of bowl until dry ingredients are moistened. Don't overmix.
• Bake 20-25 minutes.

CHOCOLATE-RICOTTA MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 18 cups of a muffin tin with nonstick cooking spray that contains flour.
• Mix flour, sugar, chocolate chips, baking powder, and salt together in a large bowl.
• Place ricotta cheese in a bowl and add eggs, 1 at a time, beating well after each addition. Whisk in milk and vanilla extract until blended.
• Fold cheese mixture and canola oil into flour mixture until just blended. Spoon batter evenly into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 22 to 25 minutes. Remove muffins from the pan immediately and let cool on a wire rack.

RICOTTA-BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with extra-large paper cupcake liners.
• Beat white sugar, butter, and lemon zest together using an electric mixer in a mixing bowl until light and fluffy. Beat in ricotta cheese, followed by egg, lemon juice, and vanilla extract.
• Combine flour, baking powder, baking soda, and salt together in a separate bowl. Stir into butter mixture until just combined; batter will be thick. Carefully fold in blueberries.
• Divide batter evenly among the prepared muffin cups. Sprinkle 1 teaspoon of turbinado sugar over each muffin.
• Bake in the preheated oven until muffins are golden on top and a toothpick inserted into a muffin comes out mostly clean with some crumbs, 26 to 28 minutes. Remove muffins from the oven and carefully transfer to a wire rack to cool, 15 to 20 minutes.

CHOCOLATE RICOTTA MUFFINS

Steps:

• Preheat the oven to 350°F.
• Lightly spray 12 standard-sized (2 1/2-inch-diameter) muffin cups with nonstick spray.
• Combine the flour, salt, baking powder, cocoa, and sugar in a medium-sized bowl.
• Place the ricotta in a second medium-sized bowl, and add the eggs one at a time, beating well with a medium-sized whisk after each addition.
• Add the milk and vanilla, and whisk until thoroughly blended.
• Pour the ricotta mixture, along with the melted butter, into the dry ingredients.
• Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened.
• Fold in the chips, but don't overmix; a few lumps are okay.
• Spoon the batter into the prepared muffin cups.
• For smaller muffins, fill the cups about 4/5 of the way.
• For larger muffins, fill them even with the top of the pan.
• If you have extra batter, spray one or two additional muffin cups with nonstick spray and put in as much batter as you have.
• Bake in the middle of the oven for to 20 to 25 minutes, or until lightly browned on top, and a toothpick inserted into the center comes out clean.
• Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool.
• Wait at least 30 minutes before serving.