Ricotta Peach Muffins

  • serves 12
Anna Olson
Anna Olson Sugar

These muffins are light and fruity, perfect for a quick snack or picnic treat.

201 Ratings
Directions for: Ricotta Peach Muffins


2 ½ cup all purpose flour

tsp baking powder

½ tsp baking soda

½ tsp salt

1 ⅓ cup light brown sugar, packed

½ cup creamy ricotta

½ cup canola oil

2 eggs

1 ½ tsp vanilla extract

1 cup peaches, peeled and diced

2 peaches, sliced for garnish

turbinado sugar, for sprinkling


1. Preheat oven to 350° F. In a bowl, sift together flour, baking powder, baking soda and salt. In a separate bowl, blend together brown sugar, ricotta cheese, oil, eggs and vanilla. Add flour to brown sugar mixture and blend just until incorporated. Stir in diced peaches and spoon into a greased muffin tin. Arrange a few sliced peaches on each muffin and sprinkle tops generously with turbinado sugar. Bake for 35 to 40 minutes, until tops are golden brown and a tester inserted in the center of a muffin comes out clean. Allow to cool for 10 minutes before removing from muffin pan.

2. Yield: 12 standard muffins.

See more: Fruit, Cheese, Snack, Brunch, Dessert, Picnic


More Recipes You'll Love