Ricotta and Cherry Muffins

by Francesca
6 Muffins
35 min

I warn you, you will want to make these on repeat, they cause addiction!

I love this time of the year as cherries are in season and they are a favourite fruit here too. We love to snack on them fresh but why not use them in baking too, right?

A great way to add fruits to your daily intake and to make your own treat for the kids to take on picnics or outdoor adventures.

This is the perfect summer muffin recipe which will make everyone happy.

It’s so easy and with only a handful of ingredients, you will quickly create a healthy and delicious dessert for all the family!

Ricotta and Cherry Muffins
Recipe details
  • 6  Muffins
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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  • 100g (3.5 oz) ricotta
  • 50g (1.75 oz) sugar
  • 50g (1.75 oz) self-rising flour
  • 1 egg
  • 100g (3.5 oz) cherries

In a bowl, mix the sugar with the egg and ricotta cheese.
Then add the flour, baking powder, and previously pitted and halved cherries.
Place the mixture into muffin paper cups.
Bake at 180°C (350°F) for about 25 minutes.
Allow them to cool before serving.
  • A metal straw is great for pitting cherries! Here is how:
  • First, remove the stem.
  • Place the straw over the cherry where the stem was.
  • Hold the cherry in one hand and the straw in the other and press the straw through the cherry. It will pop the pit right out!
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