Ricotta Walnut Crunch Muffins (Printable Version)

Delicate muffins with creamy ricotta and walnuts. Soft, golden, and perfect for mornings or snacks.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 1 cup ricotta cheese, whole milk or part-skim
07 - 2 large eggs
08 - 1/2 cup milk
09 - 1/4 cup vegetable oil
10 - 1 teaspoon vanilla extract

→ Mix-Ins and Topping

11 - 1 cup walnuts, coarsely chopped, divided
12 - 2 tablespoons demerara or turbinado sugar, for topping

# Steps to Follow:

01 - Set oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt until evenly blended.
03 - In a separate medium bowl, whisk ricotta cheese, eggs, milk, vegetable oil, and vanilla extract until smooth and fully combined.
04 - Pour the wet mixture over the dry ingredients and gently stir with a rubber spatula just until combined, taking care not to overmix.
05 - Fold in 3/4 cup of the chopped walnuts, reserving the remainder for the topping.
06 - Divide batter evenly into the prepared muffin cups. Sprinkle each with reserved walnuts and demerara sugar.
07 - Bake for 18 to 22 minutes, or until muffins are golden and a toothpick inserted in the center emerges clean.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool fully before serving.

# Additional Tips::

01 -
  • Uses everyday ingredients from the pantry and fridge
  • Ready in just about a half hour
  • Moist and tender crumb with a flavorful crunch
  • Perfect for breakfast or a satisfying snack
  • Versatile base for your favorite mix-ins
02 -
  • Each muffin is high in protein from eggs plus the creamy ricotta
  • Walnuts give heart healthy fats and plenty of crunch
  • Muffins freeze beautifully for quick breakfast options
  • Ricotta is my secret for a lovely soft muffin crumb
03 -
  • Do not overmix the batter or your muffins turn tough Stop stirring the moment you see no dry flour
  • Toss walnuts with a little flour before folding them in This helps them stay distributed and not sink
  • Bake in the center of your oven for even golden tops

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