Raspberry Ricotta Cake Muffins

July 27, 2017
6 Ratings
Photo by Posie Harwood
  • Makes 12 muffins
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

What You'll Need
  • 1/2 cup (1 stick) unsalted butter
  • 3 eggs
  • 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
  • 1/2 teaspoon salt
  • 1 cup (7 ounces) sugar + extra for sprinkling
  • 2 teaspoons baking powder
  • 1 cup raspberries (frozen or fresh)
  1. 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.
  2. Melt the butter, then set aside to cool slightly.
  3. In a large bowl, whisk together the eggs, ricotta, and vanilla until smooth.
  4. Add the flour, salt, sugar, and baking power and fold in the dry ingredients with a spatula. Don't overmix!
  5. Fold in the melted butter until the batter comes together. Fold in the raspberries, very gently so they don't get crushed!
  6. 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??)
  7. 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.

See what other Food52ers are saying.

  • Sue Smalheiser
    Sue Smalheiser
  • Laura feldsteim
    Laura feldsteim
  • fa
  • MPants

6 Reviews

Laura F. September 8, 2023
Poor recipe the ricotta mixture should aerate more. The end result is a dense little muffin
fa July 10, 2020
I was looking for a moist muffin recipe and this one was to my liking. The baker is right, this is more of a cake than a muffin but still, the flavor is simple and delicious. I followed the recipe exactly and there was enough for 13 cupcakes not 12, yet I had them all fill in 12, they did rise nicely. They stayed in the oven for 25 minutes at 375 F. The only change I did was adding some lemon zest, I would recommend adding 1 or 2 taps. Also in the future, I will probably use one cup Ricotta instead. But this recipe is a definite keeper. Thanks for sharing.
MPants August 9, 2017
Sorry to be that person, but do you think one could one substitute whole fat Greek yogurt for the ricotta?
Eve August 11, 2023
This recipe is very flexible! I've used combinations of everything from yogurt and sour cream to cottage cheese and ricotta. Any gel-like dairy will work well.
Sue S. August 1, 2017
Made this exactly per instructions but baked in a 8" round cake pan. The flavor is very very good. The center after 45 min appeared done (with cake tester), and the edges were pulling away - lightly browned, so I took it out to bake slightly on its on. The center is somewhat uncooked - not exactly a raw flour taste however - I've tasted worse! the edges have perfect crumb and are not at all overcooked. Not sure how to do this again to get it cooked al the way thru. It is a great cake and I am not interested in muffins. I think I'll try a 9" pan and see if that makes it easier to test that its done. I like the flavor/texture very very much. It;s worth trying again to get it perfect!
Colum C. July 28, 2017
Whats the nutritional info for this recipe?