Berry Ricotta Muffins


  • 75g butter, softened
  • 175g Ricotta
  • 1/3 cup caster sugar
  • 1 teaspoon vanilla essence
  • 2 eggs
  • 1 ½ cups self raising flour
  • 1/3 cup milk
  • 1 ½ teaspoons cinnamon
  • 150g fresh or frozen berries (blueberries, raspberries, or mixed)


  1. Preheat oven to 180⁰c.
  2. Line a 12 muffin hole tray with muffin cases.
  3. Use an electric mixer, beat butter, Ricotta, sugar and vanilla until light and creamy.
  4. Add eggs, 1 at a time, beating well after each addition.
  5. Sift flour over butter mixture, then add milk and gently fold until just combined.
  6. Gently fold in berries.
  7. Spoon into muffin cases. Bake for 20 minutes, or until a skewer inserted into centre comes out clean.
  8. Stand in pan for 5 minutes. Cool on a wire rack.

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