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Author Notes: Adapted from an old Bon Appetit cake recipe, these muffins are really just cake batter baked in a muffin tin (tender with ricotta, bursting with raspberries, and crunchy with sugared crusts) but you can still eat them for breakfast, because I said so. —Posie (Harwood) Brien
Makes: 12 muffins
cup (1 stick) unsalted butter
cups (12 ounces) ricotta cheese
teaspoons vanilla extract or vanilla bean paste
cups (8 1/2 ounces) all-purpose flour
cup (7 ounces) sugar + extra for sprinkling
teaspoons baking powder
cup raspberries (frozen or fresh)
- 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.