Ricotta Anything Muffins: Two Ways

These muffins are delectable.

The ricotta in the batter is so unbelievable dreamy and creamy. The sugar on the tops add a teeny bit of crunch and the berries add a bit of tang. The almond extract is a nice addition as well, as it goes great with both blueberries and raspberries.

I ended up trying two different recipes just for experimental sake. I had only planned on making the blueberry muffins but the recipe only yielded 10 muffins plus I had tons of ricotta left over. The blueberry muffins use almond meal, which is a bit harder to come by and just a teeny bit more of a hassle to make. So for the raspberry muffins I eliminated the almond meal but still had all the delicious almond flavor by using extract and topping it with more almonds.

Raspberry Ricotta Muffins

Yields: 10 muffins

Slightly adapted from here.

Printable Recipe

1 cup flour

1/2 cup sugar, plus extra for sprinkling

3/4 tsp. baking powder

1/2 tsp. baking soda

pinch of salt

1/2 stick butter

1 egg

1/2 cup ricotta cheese

1/2 tsp. vanilla extract

1/2 tsp. almond extract

1 cup fresh raspberries

1/4 cup slivered almonds, for topping (optional)

Preheat oven to 350 F. Line a muffin tin with liners and set aside. Mix together the flour, salt, baking powder and baking soda. In another bowl cream together the sugar and butter. Add the egg, ricotta and extracts and mix well. Mix wet with dry until just moistened. Fold in the raspberries carefully. Pour batter into prepared tin. Sprinkle each with a little sugar then top with slivered almonds. Bake for 28 - 25 minutes or until an inserted toothpick comes out clean. Enjoy!

I really can't tell which muffin I like better. Each of them were incredible in my opinion. The ricotta is what really makes these muffins. They were so moist and full of flavor! But honestly you could add whatever fruit or flavorings you'd like in this muffin, I'm sure anything would be just as delicious as these combinations!

Blueberry Ricotta Muffins

Yields: 10 muffins

Original recipe from Stick to Your Hips, which can be found here.

Printable Recipe

1/4 cup butter, softened

1/2 cup sugar, plus extra for sprinkling

1 egg + 1 white

1/2 tsp. vanilla extract

1/2 tsp. almond extract

1/2 cup ricotta cheese

3/4 cup flour

1/2 cup almond flour

1/4 tsp. salt

1 tsp. baking powder

2 cups fresh blueberries

Preheat oven to 350 F. Line a muffin tin with liners and set aside. In a large bowl cream the butter and sugar. Beat in the egg, egg white, vanilla, almond extract and ricotta cheese. In a small bowl mix the flour, almond meal, salt and baking powder. Stir into the ricotta mixture until just moistened. Fold in 1 1/4 cups of the berries. Fill muffin tin with batter and press the remaining berries on top of the batter, then sprinkle with extra sugar and bake for 18 - 20 minutes or until an inserted toothpick comes out clean. Enjoy!

Moist and bursting with juicy blueberries!

Easy Almond Croissants

My sister is a waitress at an excellent but highly overpriced restaurant named Zov's in Tustin, CA. She always gushes about their amazing almond croissants and we decided we'd try them out. They are so incredibly easy considering you don't even have to bake the croissants yourself. Just stuff them, bake them, and devour them. Everyone scarfed them down within minutes tops, something I've never personally seen before.

Easy Almond Croissants

Yields: 12 Croissants

12 croissants (I use the Costco packs)

A large bag of slivered almonds

For the Almond Cream:

3 sticks of butter

1 1/2 lbs. almond paste

3/4 cup of ground almonds

6 eggs

1 1/2 cups all-purpose flour

1 tsp. almond extract

For the orange simple syrup:

1/2 cup water

1/2 cup sugar

1/2 cup orange juice

Preheat the oven to 350 F. Slice the croissants in half horizontally, set aside. In a food processor, cream together the butter and almond paste. The add the eggs in one by one. Then add the almond extract and finally, the ground almonds and flour. Mix well and make sure to scrape the bottom of the bowl. In a small saucepan, combine all ingredients for the simple syrup. Bring to a simmer and make sure all of the sugar is dissolved. Turn off heat and set aside.

To assemble to croissants, take the halved croissants and use a pastry brush to brush the simple syrup on the insides. Then spread a good amount of the almond mixture on each side and close. Spread a thin layer of the almond mixture on the tops of the croissants and dip in the slivered almonds. Repeat until done. Place on a large baking sheet and bake until golden brown, about 10 - 15 minutes. 

Italian Almond Macaroons

I have come to realize that the internet is one of my major vices. The internet itself is not necessarily a bad thing, but the amount of time that I spend on it... now that can be considered vile. One of my most favorite things to do on the internet is to look for recipes on food blogs. And while meandering around the web, I found this very simple and melt-in-your-mouth delicious recipe which the author titled "The Ultimate Holiday Cookie." I mean how could I resist with that title? If you like almonds, you'll absolutely LOVE love love this recipe!

Recipe via Food Gal:

Italian Almond Macaroons:

Yields: About 32 cookies

16 oz. almond paste

1 3/4 cup sugar

4 large egg whites

16 oz. slivered almonds

Preheat oven to 350 degrees. Line baking sheet with parchment or lightly grease it. Measure almond paste carefully or else mixture will be very sticky! Break into pieces, place in bowl of a food processor with the sugar. Pulse until crumbled finely, and evenly combined with sugar. 

In a separate bowl, beat the egg whites until they form stiff peaks. Fold the egg whites into the almond mixture little by little. Once mixed, roll the mixture into 1-inch balls, keeping them as round as possible. Place the slivered almonds into a shallow bowl, roll each ball into the slivered almonds. Place on prepared baking sheets, spacing them 1 inch apart. Bake until a pale gold color, about 15 - 17 minutes. Cool on a rack for 5 minutes.