Description
These tender and fluffy cornbread muffins are made with ricotta cheese for added moisture and richness. Perfect for breakfast, brunch, or as a side to any meal, they offer a light, slightly sweet flavor with a delightful crumb.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup ricotta cheese
- 2/3 cup milk
- 1/4 cup unsalted butter, melted
- 1 egg
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the ricotta cheese, milk, melted butter, and egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool before serving.
Notes
- You can substitute whole milk ricotta for a creamier texture or use part-skim ricotta for a lighter muffin.
- For an extra touch, try adding a handful of corn kernels or shredded cheese to the batter before baking.
- These muffins pair wonderfully with chili, soups, or a spread of honey butter.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes