Pear, Raspberry and Ricotta Muffins
- Serves: 12
- Active Time: 40 mins
- Total Time: 1 hr
- Views: 18,097
- Success: 100%
Step 1: Gathering the Dry Ingredients• 2 1/2 cups all-purpose flour
• 3/4 cups packed brown sugar
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/2 cup granulated sugar
To start, measure out all of the ingredients. Sift all of the ingredients into a large bowl and set aside.
Step 2: Gathering the Wet Ingredients• 2 large eggs
• 1 cup full-fat ricotta
• 3/4 cup buttermilk
• 1 tsp vanilla
• 1/4 tsp lemon zest
• 4 tbsp unsalted butter
First melt the butter and let cool to room temperature.
Measure all of the wet ingredients and let them also come to room temperature before starting.
Step 3: Preparing the Fruit• 3/4 cup fresh raspberries
• 3/4 cup diced pear
• 1/2 lemon
First wash the raspberries and set on a paper towel to dry thoroughly.
Peel and core the pear. Cut the pear into about 1/2" -inch cubes. Place into a bowl and squeeze the lemon juice over top. Toss gently to coat to prevent the pears from turning brown.
Step 4: Preparing the Muffin Tin• unsalted butter (if needed)
To start, preheat your oven to 350° F (175° C).
If your muffin tin is not non-stick, grease the tin with a light coating of butter or cooking spray and set aside.
Step 5: Mixing the Wet Ingredients
Before mixing, make sure all of the other wet ingredients are at room temperature.
In a medium-sized bowl, whisk the eggs and ricotta together until smooth. Whisk in the buttermilk, vanilla, lemon zest and butter.
Step 6: Mixing the Batter
To mix the batter, pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold the mixture together. Do not over mix. It’s okay to still see some dry flour in the batter.
Step 7: Adding the Fruit
Add the fruit to the batter and gently fold to incorporate. During the final folding, any dry ingredients will be fully mixed in.
Step 8: Filling the Muffin Tin
Once the fruit has been folded in, immediately divide the batter evenly between the 12 muffin cups.
Step 9: Adding Almonds and Baking• 1/4 cup slice almonds (optional)
Quickly sprinkle the muffins with the sliced almonds, if desired, and place directly into the oven. Bake for approximately 20 to 25 minutes, or until lightly browned and a skewer inserted into the middle comes out clean.
Step 10: Cooling and Serving the Muffins
Once done, let the muffins cool for at least 15 minutes in the tin. Remove and serve. These are great when served just a bit warm.
Step 11: Optional Filling
These muffins can be filled with a variety of berries and/or apples.
- by Kimberley Slobodian
- August 17, 2009
Like most baked goods, these muffins are best when baked and eaten on the same day.