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
What You'll Need
(1 stick) unsalted butter
1 1/2 cups
(12 ounces) ricotta cheese
2 1/2 teaspoons
vanilla extract or vanilla bean paste
1 1/2 cups
(8 1/2 ounces) all-purpose flour
(7 ounces) sugar + extra for sprinkling
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.