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
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Ingredients
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1/2 cup
(1 stick) unsalted butter
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3
eggs
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1 1/2 cups
(12 ounces) ricotta cheese
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2 1/2 teaspoons
vanilla extract or vanilla bean paste
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1 1/2 cups
(8 1/2 ounces) all-purpose flour
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1/2 teaspoon
salt
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1 cup
(7 ounces) sugar + extra for sprinkling
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2 teaspoons
baking powder
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1 cup
raspberries (frozen or fresh)
Directions
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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.
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Melt the butter, then set aside to cool slightly.
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In a large bowl, whisk together the eggs, ricotta, and vanilla until smooth.
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Add the flour, salt, sugar, and baking power and fold in the dry ingredients with a spatula. Don't overmix!
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Fold in the melted butter until the batter comes together. Fold in the raspberries, very gently so they don't get crushed!
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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??)
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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.
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