Blackberry Ricotta Muffins

Ricotta keeps these blackberry muffins tender without needing a frosting. The batter comes together in two bowls, with ripe berries folded in at the end so their juices form distinct pockets through the crumb.

Ingredients

• 220 g plain flour
• 2 tsp baking powder
• ¼ tsp salt
• 120 g white sugar
• 2 large eggs
• 200 g ricotta
• 80 ml neutral oil
• 60 ml milk
• 1 tsp vanilla extract
• 180 g blackberries

Method

1. Heat the oven to 190°C and line a standard 12-cup muffin tin with paper cases. If the ricotta has pooled liquid, drain that off before weighing.
2. Whisk flour, baking powder, salt and sugar together in a large bowl.
3. In a separate bowl whisk eggs, ricotta, oil, milk and vanilla until evenly combined; small ricotta curds are fine.
4. Fold the wet mixture into the dry ingredients just until almost combined. Gently fold in the blackberries; halve very large berries first. Do not beat the batter smooth.
5. Divide among the 12 paper cases, filling each about three-quarters full. Bake for 22–27 minutes until lightly golden and a skewer inserted into crumb rather than a berry comes out without wet batter.
6. Cool in the tin for 5 minutes, then transfer to a rack for at least 15 minutes. The crumb should be tender and set around the juicy berry pockets.
7. Refrigerate cooled muffins in a covered container for up to three days or freeze for up to two months. Let come to room temperature or warm gently before serving.

Check the ricotta texture

Use ordinary full-fat ricotta with any pooled whey drained away. Very watery ricotta can make the centers heavy and extend baking time.

Handle the berries gently

Fold berries into the almost-finished batter with a few strokes. Halve especially large ones so they distribute between the twelve muffins.

Test the crumb, not a berry

A skewer pushed through a blackberry will be wet even when the muffin is baked. Check a patch of cake near the center and look for crumbs without raw batter.

FAQs

How many servings does this make?

Makes 12 servings using the pan or equipment listed.

What should I check before serving?

Cool in the tin for 5 minutes, then transfer to a rack for at least 15 minutes. The crumb should be tender and set around the juicy berry pockets.

How should I store leftovers?

Refrigerate cooled muffins in a covered container for up to three days or freeze for up to two months. Let come to room temperature or warm gently before serving.