Recipe: Jam and Ricotta Muffins
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
3/4 cup ricotta or farmer’s cheese
1/4 cup whipping cream
2 tablespoons sugar
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.