Ricotta Muffins

5 from 3 votes
Prep Time 15 minutes
Cook Time 30 minutes
Rest Time 3 hours
Total Time 3 hours 45 minutes
Course Dinner
Cuisine European
Servings 12 people


  • 200 g Wheat flour type 550
  • 200 g Sugar
  • 5 g Dry yeast
  • 1 pinch Salt
  • 200 g Ricotta double cream
  • 2 Eggs
  • 1 tbsp Rum
  • 150 g Melted butter
  • 60 g Rum raisins
  • 12 tsp easy go. Brown sugar


  • Preheat the oven to 35 °. Mix the flour, sugar, dry yeast and salt together. Add the ricotta, eggs and rum and stir everything thoroughly. Then stir in the melted butter, close the bowl and place in the oven for 2 hours. After that, the dough has not risen visibly, but should have small holes.
  • 2 Place silicone mats, each with 6 muffin or brioche hollows, on the tray and keep them ready. After resting the dough for 2 hours, fill half of the liquid dough up to 1cm below the edge in 6 hollows, fold in the raisins in the 2nd half and fill them into the other 6 hollows. Cover both mats with aluminum foil and put them, including the tray, into the oven at 35 ° for another hour. Here, too, the dough should not rise visibly, but should have small air holes.
  • Then take the tray out briefly, heat the oven to 180 ° O / bottom heat, remove the aluminum foil from the mats, sprinkle the slightly heaped teaspoon of brown sugar on each surface and put the tray back on the 2nd rail from below put in the oven. The baking time is 25 - 30 minutes.
  • I derived the recipe from the Italian "Focaccia dolce alla ricotta" and so it can be used as a breakfast or coffee biscuit thanks to the muffin variant. It is fine-pored and soft on the inside and has a crunchy crust thanks to the sugar.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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