Um, wow! These are ridiculously amazing! Seriously, I kid you not. Definitely a keeper.
If you’ve ever been to Santa Barbara in May, you know why we say, “May Grey.” However this weekend surprised us with gorgeous, spring time weather, and I wanted to create that loveliness in a muffin.
You’ve gotta love Google. I typed in, “spring time muffins” and a plethora of websites popped up with fabulous ideas. This one struck a note though because I was intrigued with the ricotta cheese.
Blackberries are not my favorite (how spoiled do I sound?). Their tartness is just too much for me. But the mixture of the turbinado sugar, lemon flavor, and the blackberries are a perfect combination. The juices are flowing free in these muffins, making them incredibly moist.
Just a side note… the recipe doesn’t tell you to divide the batter. Shocker, I did not read the recipe prior to baking. So there was a bit of Macgyver action going on in the kitchen this morning. Learn from my mistakes.
Go forth and bake!
Lemon Ricotta Blackberry Muffins (recipe care of twopeasandtheirpod.com)
INGREDIENTS: 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 (at room temperature), 1 cup ricotta cheese (whole or low-fat is fine), 1 large egg, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract, 1 cup fresh blackberries, turbinado sugar-for sprinkling on muffin tops
DIRECTIONS: Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. Set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a small bowl, add the sugar and lemon zest. Rub the lemon zest and sugar together with your fingers. Using an electric mixer, beat the butter and 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. Add the dry ingredients and mix until just blended. Using an ice cream scoop or large spoon, fill each muffin cup half way with batter. Add three blackberries to each muffin cup. Top the muffins with remaining batter so blackberries are covered. Generously sprinkle turbinado sugar over each muffin top. Bake muffins for about 20 minutes, or until the tops are slightly golden brown. Let muffins cool for five minutes and serve.