This week’s recipe for #MuffinMonday originates from Gourmet. I had great fun because my adaptation was nothing like the original, and still very good! I chose the original recipe because it was filed under Blueberry Cinnamon Muffins. And while I’ll never tire of making that combination, I thought I’ll shake things up for you.
First off, I switched to blackberries – a fruit I don’t bake with very often – and softened the mix with a 1/2 cup of ricotta. There was a monumental lapse of resolve and I gave in to the temptation of cinnamon, eventually adding a cinnamon sugar topping to half the batch. If you don’t want to got this route, I recommend adding zest of half a lime. Method was also experimented with and digressions taken that paid off. Read all about it in the recipe below.
So here we go: A concoction of brown sugar, ricotta and cinnamon enveloping sweet and sour blackberries. Yum.
- ¾ stick (6 tablespoons) unsalted butter, melted and cooled
- ½ cup ricotta, at room temperature
- 1 cup packed light brown sugar
- ½ cup whole milk
- 1 large egg
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1½ cups blueberries (7½ oz)
- Put oven rack in middle position and preheat oven to 400°F. and grease or line the muffin cups.
- Whisk together flour, baking powder, cinnamon, and salt in a large bowl and set aside.
- In a small bowl, combine the milk and egg.
- In a large bowl, beat the butter and ricotta until combined and fluffy (a minute or two)
- Add the sugar and beat for a minute.
- Add the milk and flour mixture alternatively starting and ending with the flour. Fold in the blackberries.
- Divide batter among muffin cups and bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.
– If you’re using the sugar topping then – combine 2 tablespoons of brown sugar and a teaspoon of cinnamon and top generously before baking.
Muffin Monday: Round-Up
Happy Baking!
I never think to add ricotta but it really does lighten up a batter. And I adore blackberries. In fact, any berry. Another winner, as usual, Anuradha!
Stacy
Really beautiful and mouthwatering! I love blackberries but since they are rare and expensive here I never bake with them, except frozen. So these muffins are extra special. Love the addition of ricotta, too.
oooooh…I think these might be my favorite muffins by you yet! I love the addition of the ricotta and blackberries are so perfect right now!
I love that we made semi-same muffins. The addition of ricotta is great and who doesn’t love a brown sugar topping. Yours are much more decadent than mine and I would enjoy one with a great tall glass of milk.
Ricotta is always such a great addition to baked goods! These look fabulous.
I wish I had one of these just about now. My kind of muffin.
ricotta!! interesting!!! should give it a shot one day!! May i borrow your blue bowl..pretty please!! :)
I don’t cook with blackberries too often either as they have such a short season here in Sydney. I love these muffins though and I do like a cinnamon sugar topping so these would be wonderful for me xx
These muffins look scrumptious. I love the addition of the ricotta, and I bet the lime complemented the blackberries nicely. Happy #MuffinMonday!
Love the brown sugar in here…yum.
Wow, what a great idea adding ricotta cheese! Yum! Your muffins look mighty delish!!
These look really delicious love them!
I have a question. I’m not a baker; therefore, I never make muffins. However, I do bake quick breads sometimes. How would one convert a muffin recipe to a quick bread recipe? I really, really love this recipe, but I know I wouldn’t make muffins but I would make bread.
Absolutely! I’ve changed the process too, from what the original recipe was and I think it would make for a really delicious loaf. But do keep in mind the baking time, it would change depending on the size of your loaf.
Happy Baking, MJ! :)
Thanks! I really do love the flavors of this muffin so I’ll give it a try in the fall once I get my oven back. Getting a full kitchen remodel starting Monday!
Nice! Remolding can be stressful the promise of a brand new kitchen is far more exciting.
Great adaptations! I don’t bake much with blackberries either so I’m totally in love with this combo!
Lovely, blackberries and ricotta sounds so good and perfectly matched.
blackberry ricotta and brown sugar? awesome.
This is one of those combos I can taste just by reading the recipe. Fantastic flavors here. Ricotta in baked goods isn’t done nearly enough!
Your experiments always pay off. Typically when I buy ricotta it’s an impulse purchase because I think I’ll use it right away. Typically I never use it and end of throwing it out. Now I have a definitive use for it.
Yum, these look like breakfast heaven! I love the blackberry-ricotta combo :).
I love #MuffinMonday, always such a treat to see and be inspired by the participants. I love what you did with this one. Definitely going to give this one a try.
i’ve never used ricotta in baking before, i’m so curious now! these look fantastic!
Muffins with ricotta sound interesting. It had to be soft and delicate :)
Love the ricotta involved this is a crazy fantastic muffin idea :D
Cheers
Choc Chip Uru
They look and sound absolutely delicious! Muffins with berries are great classics.
I love that you got creative with this :)
You are absolutely my go-to muffin lady. I adore these! Seriously…the blackberry and ricotta combination is my absolute favorite.
I love your changes and switch-ups. These really sound delicious.
These sound amazing! Love the combination of the sweet jammy blackberries and rich ricotta! The brown sugar must also give these a wonderful caramely flavor!
I had a dream last night about blackberries. LOL.. and I can’t believe you made blackberries ricotta muffins and with brown sugar. I can tell this is delectable and what a great way to start the week off. Am so going to buy blackberries later of the week. xoxo
I like that you used ricotta in these muffins. They look irresistible.
Hehe isn’t it funny when you get inspired by a recipe but your final result ends up being quite different! :D
Love the ricotta in a baked good… it makes everything so moist. These look fantastic. :)
Looks fantastic! I just love the moist crumb of this one.
Adding ricotta sounds like a fantastic idea! Berry muffins are always the best. :)
I love baked goods with ricotta in them; add some blackberries and brown sugar? Perfect.
I LOVE ricotta muffins – so light and fluffy. Blackberries are wonderful and healthy – these are some tasty looking muffins.
I LOVE the variations you made! I bet the ricotta made these muffins that much more wonderful. I also love that you used blackberries. Yum!
Wow, these looks sooo delicious. I have never baked with blackberries but I am glad that you did. I enjoy blackberries more than blueberries. Wonderful recipe.
I have never baked with blackberries before..must definitely give it a try..muffins looks great..perfect with a cup of tea!
Wow! Talk about making some major changes here lady :) All sound delish!
What a delicious flavor combination! Perfect way to start any morning right!
Sweet little muffins with ricotta-delicious! I love the addition of blackberries and wish there were some still around to bake with;) Perfect for #MuffinMondays!
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OMGoodness girlie now I want these blackberry ricotta muffins along with my tea and breakfast tomorrow too. Ricotta always makes everything tastes luxurious, moist and million times better!
What a delectable muffin! I love the combo of ricotta and berries!
I think blackberries are under appreciated and under used…and I just adore them in baked goods! I think cinnamon was an excellent addition…the thought of these is making my mouth water….mmmmmmmm.
I’m a huge fan of ricotta in cake, so i just know these cupcakes would be divine:)
Perfect looking blueberry muffins!
Love the addition of the ricotta – genius! Excellent job with this recipe. And the pictures look so nice! Thanks for this.
What a hearty muffin that is full of delicious flavors! Hugs, Terra
Wow, these are beautiful! I just started LOVING blackberries a year ago and am enjoying baking with them. I wouldn’t change a thing in this recipe, though I love your suggestion of lime zest, too! : )
I’ve never added ricotta to my muffin recipes, but from the sounds of it I should be. They’d add a bit more protein to them too. Perfect for breakfast!
With a bit of ricotta left in my frig from my last recipe on stuffed zucchini flowers, I now know what I can make that will be super delicious! Thank you so much for sharing and for such a wonderful, inspirational blog (and I’m a picky blog reader)!
Buon Appetito,
Roz
Aw.. Thanks Roz!