Soft, delicate, light and delicious. Semi-sweet muffins scented with lemon zest and cardamom, filled with juicy seasonal fruit and topped up with buttery streusel.
Ricotta adds extra softness to these muffins and complements berry or stone fruit really well.
This bake comes together in 10 minutes, does not involve extra complicated steps and lands on your table within 40 minutes. On top of that - this is a really good version of muffin recipe. Light but with substantial texture and flavourful crumb, filled with juicy seasonal fruit. Simple but rewarding little bake.
For a good bake:
These muffins are really easy and all that is required here is combining dry and wet ingredients.
Ricotta - to ensure good texture, mix ricotta with lukewarm zesty butter. This should bring the ricotta cheese to room temperature without extra waiting time.
When combining wet with dry ingredients - use fork or spoon. The batter will be thick so whisk is not a great idea. Don’t over-mix the batter - few swift moves is all that is needed here.
Batter - don’t add more milk or wet ingredients. The batter is supposed to be thick. Don’t worry, the texture will be light. If you want to ditch seasonal fruit and bake plain muffins with streusel - you may opt to beat 2 additional egg whites until stiff and fold these into the batter as a last step.
Fruit - use any seasonal fruit - strawberries, blueberries, cherries, peaches, raspberries. The batter is fairly thick so it will hold stone fruit or soft fruit alike.
Rather than mixing in fruit with the batter, place fruit in layers - fill muffin liner up to 1/3rd, then place some of the fruit, cover with a spoonful of batter and press in more fruit on top. Cover with streusel.
Ricotta Muffins Recipe
Yield: 8-9 muffins
Time: 10 min prep + 25-28 min baking
Tin: muffin tin
90g unsalted butter, melted
Zest from 1 lemon
250g Ricotta cheese
1 large egg
242g all-purpose (plain) flour
1 and 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp coarse salt (if using table salt - use 1/5 tsp)
1/2 tsp ground cardamom
70g all-purpose (plain) flour
70g confectioners’ (icing) sugar
70g unsalted butter, cold
pinch of coarse salt
Preheat the oven to 200C (180C fan forced). Line muffin tin with muffin liners.
Fruit: Wash and dry fruit, cut into pieces.
Prepare wet ingredients: Melt butter and set aside to cool. You will use lukewarm. When cooled, mix with lemon zest, ricotta and 1 egg.
Prepare dry ingredients: Mix flour with baking powder and baking soda, add coarse salt, cardamom, sugar and mix until combined.
Prepare streusel: Sift flour with icing sugar, add pinch of coarse salt and grate cold butter into the mix. Using palms of your hands rub butter into flour until coarse/crumbly meal forms. Refrigerate until ready to use.
Combine: Add wet ingredients to dry ingredients and using fork or spoon combine the mixture. Few swift moves is all that is needed here. The batter will be thick. Fill in muffin liners up to 1/3rd, press in fruit pieces, cover with spoonful of batter and press in more pieces of fruit on top. Cover muffins with buttery streusel.
Bake at 200C (180C fan forced) for 5 minutes, then lower the temperature to 170C (150C fan forced) and bake for another 20-22 minutes.