JAM-FILLED BERRY MUFFINS WITH RICOTTA FROSTING


Jams-Filled Blueberry Muffins with Ricotta Frosting 🧁🫐
A sweet, simple treat to enjoy with your loved ones ✨💝

For the Italian recipe, click here.

InstaRecipe

Ingredients (for about 12 muffins)

  • 250 g plain (00) flour
  • 100 g caster sugar
  • ½ sachet baking powder
  • 125 g blueberry yogurt (you use a lactose-free or plat-based version too)
  • 1 egg
  • 250 g milk (or equivalent amount of lactose-free milk / soy drink)
  • Blueberry jam (1 tsp = 1 muffin)

For the ricotta frosting

  • 450 g ricotta cheese
  • 7–8 tablespoons icing sugar
  • (optional) Food colouring (here, pink)

For decoration

  • Assorted sugar sprinkles (here pink and white)

Procedure

  1. Preheat the oven (static) to 180°C.
  2. In a bowl, whisk the egg with the sugar until light and foamy.
  3. Add the yogurt and the milk and mix well with a whisk.
  4. In a separate bowl, sift together the flour and baking powder. Add the dry ingredients to the liquid mixture a little at a time, whisking gently to avoid lumps.
  5. Place paper muffin cases into a muffin tray. Pour a little batter into each case, add 1 teaspoon of blueberry jam in the centre, then cover with more batter until the cases are about ¾ full.
  6. Bake for 25–30 minutes. Don’t worry if some jam leaks out or if the muffins rise with a pointy top – you’ll cover everything with the frosting later.
  7. Put the ricotta in a bowl and mix in the icing sugar until smooth and creamy.
  8. If you like, divide the cream into two bowls: leave one part white and add a few drops of red food colouring to the other to make it pink (or use any colour you prefer).
  9. Once the muffins are completely cool, decorate them with the ricotta frosting using a piping bag or decorating gun. Finish with sugar sprinkles on top…use your imagination ✨

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