Summer
Raspberry Ricotta Cake Muffins
Popular on Food52
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!
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