Raspberry Ricotta Cake Muffins – a delicious recipe with butter, eggs, ricotta cheese, vanilla, flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
Melt the butter, then set aside to cool slightly.
3
In a large bowl, whisk together the eggs, ricotta, and vanilla until smooth.
4
Add the flour, salt, sugar, and baking power and fold in the dry ingredients with a spatula. Don't overmix!
5
Fold in the melted butter until the batter comes together. Fold in the raspberries, very gently so they don't get crushed!
6
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??)
7
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.
836
kcal
Calories
43
g
Fat
90
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup (1 stick) unsalted butter, 3 eggs, 1 1/2 cups (12 ounces) ricotta cheese, 2 1/2 teaspoons vanilla extract or vanilla bean paste, and more.
Yes, Raspberry Ricotta Cake Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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