Tart Cherry Ricotta Muffins
Tender ricotta muffins with tons of cherry flavor
Prep Time 40 minutes mins
Cook Time 15 minutes mins
Total Time 55 minutes mins
- 2 cups AP flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 3/4 cup sugar
- 1 cup ricotta
- 4 tbsp tart cherry juice concentrate
- 2 tsp vanilla
- 1/2 cup applesauce or melted butter
- 1/2 cup dried tart cherries
Combine the dried cherries and juice and soak for 30 minutes. Puree until there are only small pieces and it is a chunky paste. If you like full size dried cherries you can skip this step.
Heat the oven to 375. Whisk the flour, baking powder and salt in a bowl. In another bowl combine the eggs, ricotta, vanilla, applesauce or butter, and sugar until smooth. Pour into the dry ingredients and fold together until partly mixed. Add paste, or the dried cherries and juice and keep folding until it is swirled in. Don't overmix the batter. This batter should be fairly thick but if it seems too thick you can add a bit more cherry concentrate.
Spray a muffin or mini muffin pan with baker's joy. Use a cookie scoop or spoon to fill the muffin wells about 3/4 of the way full. Bake for about 10 minutes for mini and 15-20 for regular size, but judge by a toothpick inserted in the center, not by time. The toothpick should come out clean when done. Don't overbake or they will dry out.
Keyword Breakfast, Muffins, Snack