Make Ahead
Wild Blackberry Ricotta Muffins
Popular on Food52
1 Review
geli
June 18, 2019
Thank you Krissy! I loved this recipe for using up my bounty of blackberries this summer.
I have some observations/tips from my one and only attempt at baking these. Disclaimer: I'm not a baker.
Basically the only modification I made was halving the sugar, and I thought it turned out perfect. My husband preferred sweeter. I like to be able to just taste the sweetness. I used whole ricotta, so it had a good amount of natural sweetness. If you make this don't skimp on the ricotta.
I used big ol TX size blackberries from my yard, so I thought it best to half or third them.
The batter was really thick and I ended up adding more buttermilk. The batter still wasn't runny at all. It was difficult to fold the blackberries into the batter. The batter ended up purple after folding them in, which looked weird at first but was fine after baking. I'm thinking next time I would put the blackberries in the freezer for a little while after chopping them so they don't completely fall apart when folded into the batter. They were pretty ripe, so very soft.
I wasn't sure about a "handful of maldon sea salt." I never used maldon salt or had it on hand. So I winged it, hard to say how much I used. I sprinkled crushed course salt into the cups when layering the muffins rather than sprinkling on just the tops of the muffins. I think next time I will sprinkle on the blackberries before mixing into the batter.
It was hard to tell if it was baked well enough. They seemed a little undercooked after baking for 30 min. BUT when it comes to reheating I put it in the microwave at half power for about 30 sec to get it to room temp. And then bake for a few minutes at 250F in the toaster oven. When you can see the edges brown it's warm enough and comes out perfectly. I also froze some of them, and after thawing and reheating they are still perfect.
The muffin cups overflowed when I filled them, but the batter was so thick it kept together. It didn't do much expanding after baking and turned out ok. But next time I will break out another pan instead of overflowing.
I would recommend using a measuring spoon (a tbsp cookie scoop would probably help for layering the muffins) so that the cups are consistently filled. I filled the bottoms with a bit too much batter, so the muffins were top heavy with ricotta, though still delicious.
Definitely use plenty of butter on the muffin tin for crispy edges.
I have some observations/tips from my one and only attempt at baking these. Disclaimer: I'm not a baker.
Basically the only modification I made was halving the sugar, and I thought it turned out perfect. My husband preferred sweeter. I like to be able to just taste the sweetness. I used whole ricotta, so it had a good amount of natural sweetness. If you make this don't skimp on the ricotta.
I used big ol TX size blackberries from my yard, so I thought it best to half or third them.
The batter was really thick and I ended up adding more buttermilk. The batter still wasn't runny at all. It was difficult to fold the blackberries into the batter. The batter ended up purple after folding them in, which looked weird at first but was fine after baking. I'm thinking next time I would put the blackberries in the freezer for a little while after chopping them so they don't completely fall apart when folded into the batter. They were pretty ripe, so very soft.
I wasn't sure about a "handful of maldon sea salt." I never used maldon salt or had it on hand. So I winged it, hard to say how much I used. I sprinkled crushed course salt into the cups when layering the muffins rather than sprinkling on just the tops of the muffins. I think next time I will sprinkle on the blackberries before mixing into the batter.
It was hard to tell if it was baked well enough. They seemed a little undercooked after baking for 30 min. BUT when it comes to reheating I put it in the microwave at half power for about 30 sec to get it to room temp. And then bake for a few minutes at 250F in the toaster oven. When you can see the edges brown it's warm enough and comes out perfectly. I also froze some of them, and after thawing and reheating they are still perfect.
The muffin cups overflowed when I filled them, but the batter was so thick it kept together. It didn't do much expanding after baking and turned out ok. But next time I will break out another pan instead of overflowing.
I would recommend using a measuring spoon (a tbsp cookie scoop would probably help for layering the muffins) so that the cups are consistently filled. I filled the bottoms with a bit too much batter, so the muffins were top heavy with ricotta, though still delicious.
Definitely use plenty of butter on the muffin tin for crispy edges.
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