Lemon Ricotta Blackberry Muffins

I know that the calendar says January 6th but you wouldn’t know it by walking outside these past few days. We have had bright sunny skies and temperatures in the mid 50′s. That’s amazing because the average high in January in central Illinois is about 29 degrees.  I know I shouldn’t get used to this weather, especially since we average about 26 inches of snow winter, but that doesn’t mean I can’t enjoy it now! :)

Walking through the grocery store the other day I spotted blackberries for $1 a pack. I was so excited that I pick up a few containers to use now and to freeze for protein smoothies.

I have had this recipe for Lemon Ricotta Blackberry Muffins bookmarked for a while and it was the first thing I thought of when I spotted the blackberries. I added the lemony sugar topping from my favorite Blueberry Muffins to these and they tasted incredible! It added just the perfect amount of crunch to these moist muffins!

Lemon Ricotta Blackberry Muffins

Yield: 12 muffins

Ingredients:

For the Topping:
1/3 cup sugar
1 1/2 teaspoons finely grated zest from 1 lemon

For the Muffins:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
Zest of 2 lemons
1/2 cup unsalted butter, softened
1 cup ricotta cheese
1 large egg
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh blackberries

Directions:

For the topping: In a small bowl, stir together sugar and lemon zest. Rub between your fingers; set aside.
For the muffins: Preheat the oven to 350 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
In the bowl of a stand mixer add the sugar and lemon zest. Rub the lemon zest and sugar together with your fingers. Attach the paddle attachment and beat the butter, sugar and lemon zest mixture together until light and fluffy, about two minutes. Add the ricotta cheese and beat until smooth. Beat in the egg, lemon juice, and vanilla extract. Using rubber spatula, fold in flour mixture until just combined (do not overmix.) (batter will be thick)
Fill each muffin cup halfway with batter. Add three blackberries to each muffin cup. Top the muffins with remaining batter so blackberries are covered. Sprinkle lemon sugar topping evenly over muffins.
Bake muffins for about 20-25 minutes, or until the tops are slightly golden brown. Cool muffins in muffin tin for 5 minutes before serving.

Source: adapted from Two Peas & Their Pod

Don’t forget to check out Sweet Pea’s Kitchen Top 10 of 2011

 

One Year Ago: Roasted Red Pepper Hummus 

21 Responses to “Lemon Ricotta Blackberry Muffins”

  1. #
    1
    Sheena — January 6, 2012 @ 11:47 am

    These look amazing! Had to pin them to make soon!!

  2. #
    2
    Maria — January 6, 2012 @ 11:50 am

    Glad you liked the muffins!

  3. #
    3
    Rufus' Food and Spirits Guide — January 6, 2012 @ 12:05 pm

    These look fantastic. I rarely use ricotta, though I love it, and never in baking. OK, well there’s a crazy cheesecake, but haven’t made that in ages. Thanks for the reminder.

  4. #
    4
    Erin — January 6, 2012 @ 12:39 pm

    $1 a pack!? That’s insane! I wish they’d do that at my grocery store so I could stock up and make these muffins.

  5. #
    5
    thesundaysweet — January 6, 2012 @ 1:35 pm

    These sound delicious. I am a huge fan of ricotta. Over the weekend I had pumpkin cheesecake with ricotta while eating out and it was so darn good!

  6. #
    6
    Lauren at Keep It Sweet — January 6, 2012 @ 3:13 pm

    I can’t resist a muffin with a crumb topping of sorts and these look wonderful!

  7. #
    7
    ChgoJohn — January 6, 2012 @ 3:47 pm

    Love the mix of lemon, berries, and ricotta! These must be incredibly moist & flavorful.

  8. #
    8
    honeywhatscooking — January 6, 2012 @ 4:20 pm

    I was wondering what to do with my huge tub of Ricotta Cheese. Of course, pasta, Italian cheesecake (no), and muffins! You gave me something to ponder this weekend. Thanks girl.

  9. #
    9
    Maris (in Good Taste) — January 6, 2012 @ 4:41 pm

    These look fantatsic. The blackberries are really calling my name!

  10. #
    10
    Jen Roque — January 7, 2012 @ 12:23 am

    Gorgeous blackberries! The muffins look amazing, what a lovely idea!

  11. #
    11
    Janet@FCTC — January 9, 2012 @ 3:09 pm

    These look absolutely amazing! I adore blackberries AND anything lemon so I will be trying this very very soon! Buzzed!

  12. #
    12
    iamahoneybee — January 10, 2012 @ 10:08 am

    The blackberries are beautiful! Those look like amazing muffins. Yum!

  13. #
    13
    Robin — January 16, 2012 @ 1:42 pm

    I made these last night and they were not only pretty muffins, but delicious!
    Even the batter was yummy! I took a picture and posted on Facebook and
    everyone thought they looked scrumptious. This is a keeper recipe!!!!!!!!!!

    • Christina replied: — January 18th, 2012 @ 9:18 pm

      So glad to hear you enjoyed them Robin! My family loved them!They were devoured soon after I took the pictures! :)

  14. #
    14
    Sylvia — January 20, 2012 @ 6:55 pm

    Just wanted to say these muffins are just wonderful, made them yesterday, and brought
    them to my neighbors, all loved them, I think it must be the cheese, taste and texture just
    right, the lemon zest is so fresh, will make these often, Thank You for such a good receipt.

    • Christina replied: — January 31st, 2012 @ 9:56 pm

      That’s wonderful Sylvia! I am so happy to hear that everyone enjoyed them! :D

  15. #
    15
    Jessica Ann — January 22, 2012 @ 6:46 pm

    Didn’t see any blackberries at my store but there were some raspberries so I tried it out with them and they are delicious…just trying not to eat all of them right now…

    • Christina replied: — February 2nd, 2012 @ 7:58 pm

      Mmmm…I can’t wait to try these with raspberries! I am so happy to hear that you enjoyed them Jessica! :)

  16. #
    16
    Sheila — February 2, 2012 @ 10:00 pm

    Made these fpr my family over Christmas break and they loved them. Making them again tonight to take to a potluck at work tomorrow. Thanks for sharing the recipe. It is delicious!

  17. #
    17
    Carol — January 14, 2014 @ 12:45 pm

    Did you make these in a cupcake size or the larger muffin size tin?

  18. #
    18
    Carol — January 14, 2014 @ 6:23 pm

    Just answered my own question^ and just got done making them they are everything I thought they would be and more I will be posting them on my Instagram @carols_got_cakes thank you so much for sharing

Leave a Comment