Fresh pears and raspberries flavor these moist and tasty ricotta muffins.
Chef's notes
Like most baked goods, these muffins are best when baked and eaten on the same day.
Steps
1
Gathering the Dry Ingredients
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.
2
Gathering the Wet Ingredients
Ingredients
4 tbsp unsalted butter
2 large eggs
1 cup full-fat ricotta
3/4 cup buttermilk
1 tsp vanilla
1/4 tsp lemon zest
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.
3
Preparing the Fruit
Ingredients
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.
4
Preparing the Muffin Tin
Ingredients
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.
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.
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.
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.
8
Filling the Muffin Tin
Once the fruit has been folded in, immediately divide the batter evenly between the 12 muffin cups.
9
Adding Almonds and Baking
Ingredients
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.
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.
11
Optional Filling
These muffins can be filled with a variety of berries and/or apples.
