One bowl ricotta pear muffins, easy, and delicious, with juicy chunks of pear and the lightness of ricotta. Great for breakfast, or as a snack. And if you add some chocolate chips, they even double as dessert.
Song of the day: Sunrise - Nora Jones
One bowl muffins
The beauty of these muffins, other than the flavor and texture, is that they come together quickly in one bowl. For ease of showing you the ingredients, I separated the ingredients into bowls and ramekins. However, if I were making them just for ourselves, I would use a large bowl over a scale, pressing the tare key to measure the ingredients separately.
The ingredients (in order of appearance)
- eggs, at room temperature
- granulated or cane sugar
- honey
- vegetable oil
- ricotta
- flour 00 or all purpose
- a pinch of salt
- Italian lievito vanigliato (or baking powder). If using baking powder, add 1 teaspoon of vanilla to the wet ingredients
- pear
- powdered (icing) sugar to dust on top, optional
One bowl ricotta pear muffins
- Beat the eggs with the sugar and honey for a few minutes until light and fluffy.
- Add the vegetable oil, then the ricotta, and incorporate.
- Sift in the flour, salt, and baking powder. Mix with a spatula.
- Lastly, add the cubed pear and mix again but do not overmix.
- Scoop the mixture in the prepared muffin tins.
- Bake at 350°F/180°C for 20-25 minutes.
- Cool on a rack and dust with icing sugar.
Ricotta
As a matter of fact, I just love the addition of ricotta to sweet and savory dishes. It gives such a luxurious, light, and soft texture! We have so many recipes on our blog using ricotta, like our Ricotta chocolate cake, Pear and Ricotta Spelt Scones, Fluffy Lemon Ricotta Pancakes, just to name a few of the sweet ones. Simply type "ricotta" in the search bar on the homepage.
Variations and substitutions
- You can replace the pear with different fruits according to season.
- Also, you can add a grating of lemon/orange zest, or a touch of cinnamon, or cardamom.
- As for the flour, if using a more hearty flour like spelt, or whole wheat, reduce the amount since they absorb more liquid.
- Chocolate is a great compliment to both pear and ricotta. Add a few semi sweet chocolate chips or chunks in the batter or just press them on top before baking.
Enjoy!
One bowl ricotta pear muffins
One bowl ricotta pear muffins, easy, and delicious, with juicy chunks of pear and the lightness of ricotta. Great for breakfast, or as a snack. Add some chocolate chips, and they even double as dessert.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, brunch
- Method: Baking
- Cuisine: Italian
Ingredients
- 2 large eggs at room temperature
- 120 g granulated or cane sugar
- 2 tablespoons of honey
- 60 ml vegetable oil
- 250 g ricotta
- 240 g flour 00
- a pinch of salt
- ½ package Italian lievito vanigliato (or 8 g baking powder)
- 1 pear, cubed
- powdered sugar to dust on top, optional
Instructions
- Beat the eggs with the sugar and honey for a few minutes until light and fluffy.
- Add the vegetable oil, then the ricotta and incorporate.
- Sift in the flour, salt, and baking powder. Mix with a spatula.
- Lastly, add the cubed pear and mix again but do not overmix.
- Pour the mixture in the prepared muffin tins.
- Bake at 350F/180C for 20-25 minutes.
- Cool on a rack and dust with powdered (icing) sugar.
Notes
The Italian lievito vanigliato is a baking powder flavored with vanillina. If using regular baking powder, I suggest to add 1 teaspoon of vanilla to the wet ingredients.
Add some semi sweet chocolate chips to make the muffins a little more decadent.
I love baking and kneading dough because it takes me to a happy place in my soul.
Louise says
Question, am I pealing the pear? Thank you
Yes, I always do. Thank you!