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Cherry Vanilla Ricotta Muffins

0:15 prep
0:45 total


prep 0:15       total 0:45




1 cup whole wheat flour
2 cups white flour
3/4 tsp. salt
2-1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 cup brown sugar (splenda blend, but reg is fine)
3/4 cup scant organic cane sugar (white sugar is fine)
1-1/2 cup ricotta cheese
1-1/2 cup buttermilk
3 eggs
1-1/2 tbsp. lemon juice
1 tbsp. vanilla extract
1 tbsp. almond extract
4 tbsp. butter -- melted
2-1/4 cup cherries -- not defrosted if frozen; pitted and sliced; or
1 cup dried cherries


Heat oven to 350. Spray 12 muffin cups. Combine flour through sugar. Beat buttermilk into ricotta in separate bowl, add eggs, whisking in one at a time. Beat in lemon juice, vanilla and almond extracts. Pour with butter and cherries into flour, fold in just until moistened. Spoon into muffin cups. Bake until tester is clean, 25-30 mins. Cool on rack.

Author's Comments

This is a recipe I found online, but changed to make way better, lol. This makes 12 muffins, with enough batter left over to fill a small ramekin and bake alongside your muffin pan. Do try to use frozen cherries, dried just don't have the same flavor. I get mine at Trader Joe's (frozen ones, not very expensive, either). These muffins are so flavorful and moist, and my kids love them, too.

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