Serious Eats: Recipes
Baking with Dorie: Ricotta-Berry Muffins
Muffins could be the poster child for a joy-of-baking campaign: Everyone loves them and everyone can make them. The basics of muffin-making are simple:
- Have your oven preheated and your muffin pans prepped before you make the batter—once the batter’s made, the muffins need to go into the oven pronto.
- Make sure your baking powder isn’t a million-years old—it’s the baking powder that provides all the puff power
- Whisk the wet ingredients together thoroughly; ditto the dry (there’s nothing worse than biting into a clump of baking soda in your favorite muffin)
- Use a spatula to gently stir the wet ingredients into the dry—in this step, gentleness trumps thoroughness, so go easy.
This week’s recipe is for cakey blueberry-lime muffins made with ricotta, but like so many of my recipes, this one’s very play-aroundable.
Playing around: The blueberries, fresh or frozen, can be swapped for raspberries, fresh or frozen, but not for strawberries—they’re too watery. You can also play around with the tang, swapping the ricotta for either yogurt or buttermilk.
About the author: Dorie Greenspan is the author of several books on dessert, most recently Baking: From My Home to Yours. Dorie can also be found at DorieGreenspan.com and on the Bon Appétit website, where she is a special correspondent.