Recipe: Jam and Ricotta Muffins

Faith Durand
Faith DurandSenior Vice President of Content at AT Media
Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning, The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
Follow
updated May 3, 2019
pinterest
comments
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Apartment Therapy)

That fresh farmer’s cheese we made earlier this week inspired these muffins. They have a tender, buttery base with just a touch of allspice, and ricotta enriched with egg for a creamy topping. Then we plunked heaping spoonfuls of homemade strawberry jam in the middle. They turned out moist and jammy, just buttery enough but not too sweet.

Jam and Ricotta Muffins
1 dozen

3/4 cup ricotta or farmer’s cheese
1/4 cup whipping cream
2 tablespoons sugar
1 egg
1/2 teaspoon vanilla

1 stick unsalted butter
1/2 cup cream or whole milk
1 teaspoon vanilla

1 1/2 cups flour
1/2 cup sugar
1/4 teaspoon allspice
3/4 teaspoon salt
1 1/2 teaspoons baking powder

1 pint strawberry or seedless raspberry jam

Line or grease a 12-cup muffin pan and heat the oven to 375ºF. Beat the ricotta, cream, sugar, egg and vanilla together until light and fluffy. Set aside.

Melt butter in a small saucepan over low heat. Remove and let cool slightly then whisk in cream and vanilla.

Sift the flour, sugar, allspice, salt and baking powder. Mix in the butter mixture just until moistened.

Put a large spoonful of batter in each muffin cup, making a little well in the center. Drop in a spoonful of ricotta mixture, then a spoonful of jam. Bake for 20 minutes or until ricotta is just set.

Filed in:
baked goods
Bread