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Cherry Chocolate Ricotta Muffins

Course Breakfast, Brunch, Dessert, Snack, Tea
Total Time 45 minutes
Servings 13 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.