Ricotta almond muffins, with chunks of chocolate and cherries, topped with cocoa nibs and toasted almonds.
These muffins have a tender crumb with aromatic flavors from the almonds and cherries and richness from the chocolate.
I did not want these muffins to be overpoweringly sweet. So I used a combo of cocoa nibs and semi-sweet chocolate chunks. The cocoa nibs in the topping, deepen the chocolate flavor without adding extra sugar or fat. While the small amount of chocolate chunks in the batter adds little bites of indulgence. If you would prefer full indulgence, you can swap the nibs for more chocolate chunks.
Fresh or canned cherries in water can be used for these muffins. If using canned, drain and pat them dry before mixing them into the batter. Patting them dry keeps them from staining and thinning out the batter.
The ricotta can also thin out the batter. If there is any liquid separating from the cheese, drain it off before creaming it with the butter and sugar.
Cherry Chocolate Ricotta Muffins
- 3/4 cup flour
- 1/4 cup almond flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup sugar
- 3/4 cup ricotta
- 3/4 stick butter 3 ounces
- 2 eggs
- 1/4 tsp vanilla
- 1/8 tsp almond extract
- 1 cup cherries pitted and quartered
- 1/4 cup semi-sweet chocolate chunks
- 1/4 cup almonds
- 1/8 cup cocoa nibs
- Preheat the oven to 350 degrees. Toast the almonds for 8 minutes. Cool and put in a food processor with cocoa nibs. Pulse until chopped into small pieces. Set aside.
- Prepare a muffin pan by greasing or lining with paper cups. Mix together the flours, salt, and baking powder. Set aside. Cream the butter, ricotta, and sugar together. Scrape down the sides and mix in the eggs, vanilla, and almond extract. Add the flour mixture and mix until combined. Fold the cherries and chocolate chunks into the batter. Divide the batter between 13 muffin cups. Sprinkle the tops of the muffins with almond and cocoa nib pieces and bake for 25 minutes. Remove from oven and cool before serving.