Comments on: ricotta muffins

By: Cooking-between-classes

Cooking-between-classes — Wed, 18 May 2011 18:26:27 +0000

I don’t know if anyone has already said this, but I spied the lovely Ina Garten straining her ricotta through cheese cloth, separating the milk solids and making it look much more like cheese. I’m going to try this when I make these and hopefully that will stiffen the filling! I might also put in some more ricotta if a substantial amount of liquid (and thus volume) is lost.

By: Tracey

Tracey — Sat, 02 Apr 2011 16:15:49 +0000

These were fantastic. I was looking for a muffin recipe that used ricotta, because I had left over cheese blintz filling and wanted to use it up. The filling mixture I used was ricotta, cream cheese, sugar, vanilla. I also had buttermilk left over from the crepes, so I used that in place of the yogurt. I also cut the sugar down to 1/2 cup since the filling had sugar in it. Thank you for this recipe. I would never have imagined putting fennel in a breakfast muffin, but it was the star of the show.

By: BayLeaf

BayLeaf — Mon, 08 Mar 2010 11:45:51 +0000

Hi Deb, this is the only time in those hundreds that one of those recipes of yours didnt work for me. I never even imagined it. Your blog is like the baking bible for me.

The idea was fantastic, and the moment I read this, I knew I had to make these. And that I did. Twice. And twice it failed.. almost. The top was okay, the filling was fine, I loved the fennel flavour and made that stronger second time, but below it, the dough seemed never to get enough of the heat .. it looked raw and hard, somewhat translucent, and gave a floury taste.. the batter was very tight – almost like a dough – should it be that way? Where am I going wrong? The first time I baked them over an hour, the second time, longer still.. no improvement… yours look yummy.. I have to fix these. Any advice will be appreciated :)

By: Pia

Pia — Mon, 15 Feb 2010 04:24:17 +0000

I recently learned how to make ricotta cheese. It is super easy to make and creates a really firm cheese. I’ve been looking for recipes with ricotta and I can’t wait to try this one. As always, thank you for the great idea.

By: Anne

Anne — Fri, 12 Feb 2010 01:37:42 +0000

I just took these out of the oven. Oh My Heck! they look and smell good. I tinkered a bit with the recipe. I subbed star anise for fennel, added a little orange zest, and used a combo of almond and walnut oil. I think in the future I’ll reduce the amount of sour cream in the ricotta mixture or maybe use Greek yogurt instead. I think i will also try these muffins with 5spice powder or chai spice. Thank you for the great recipes. You have given my kitchen repetoire a much needed shot in the arm.

By: Mary-Beth Young

Mary-Beth Young — Thu, 11 Feb 2010 01:44:52 +0000

I just made these muffins, and they were incredible. You definitely need to use the thickest ricotta you can find. Great recipe! Will definitely use many more times.

By: deb

deb — Fri, 05 Feb 2010 17:14:53 +0000

Thanks for the olive oil warnings! I will update the recipe accordingly.

By: Jill

Jill — Fri, 05 Feb 2010 15:22:48 +0000

I tried it with olive oil. Definitely overwhelms the taste and is too oily.

By: kit

kit — Thu, 04 Feb 2010 21:24:57 +0000

i love these muffins.. have made them multiple times now and have learned a few things: you must toast the fennel seeds (tried to skip but the flavor is non-existent when you don’t), olive oil isn’t the best swap- very oily and overpowering, definitely don’t try to put into 12 cups, does a big 16, also mix up the ricotta mix first and put it in the freezer, it helps a little bit to firm it up… also want to try this with some rosemary next, do you think that would work?

By: Charlene

Charlene — Mon, 01 Feb 2010 01:32:40 +0000

Delish. This and a cup of coffee made my very cold Sunday a whole lot better!