When I walked into World Market today, I was not thinking about muffins. To be honest, I wasn’t thinking about much of anything. The hope was to cruise through the aisles and find a dish or an ingredient that would inspire a recipe. Thankfully, that’s exactly what happened.
Inspiration started with a jar of sour cherries and a few mindless laps around the store. Sour cherry and ricotta ice cream, crumble, or tart – all things that came to mind before landing on sour cherry and ricotta muffins. And then I spotted the most adorable patriotic muffin outfits {can I call them that?} and my mind was as made up as it could be.
I used a Bob’s Red Mill gluten-free blueberry muffin recipe as my guide, replacing blueberries with sour cherries and adding ricotta, knowing the ricotta would give the gluten-free muffin some richness and moisture. And what resulted was similar to a blueberry muffin, but a lot more fun. The sour cherries provided a burst of tart worthy of a summertime holiday treat!
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Sour Cherry & Ricotta Muffins
By Published: July 1, 2015
- Yield: 12 muffins
When I walked into World Market today, I was not thinking about muffins. To be honest, I wasn't thinking about much of anything. …
Ingredients
- 1/2 cup butter unsalted and softened
- 1-1/4 cup sugar
- 2 eggs
- 2 cups gluten free all-purpose flour {I used Bob's Red Mill 1 to 1 baking flour}
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cups ricotta cheese full fat
- 1/2 cup water
- 1 teaspoon pure vanilla extract
- 1 cup jarred pitted sour cherries halved
Instructions
- Preheat oven to 425 degrees.
- Put equal amounts of the mixture into each muffin cup and place muffin tin in oven.
- In the bowl of a stand mixer, add butter and sugar and use paddle attachment to mix for 10 to 15 minutes.
- While butter and sugar are being creamed, whisk flour, baking powder, and salt together in a small bowl and set aside.
- Add eggs, one at a time, to butter and sugar mixture.
- Add half of flour mixture and mix slowly until flour is just absorbed into butter.
- Add water, ricotta, and vanilla to mixer and mix until all ingredients are incorporated.
- Add remaining flour mixture and mix slowly until flour is absorbed.
- Gently fold in sour cherries.
- Immediately reduce heat to 375 degrees and bake for 30 minutes or until muffin tops are browned.
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