Peach & Ricotta Muffins

I’ve been gently steering my baking efforts towards things that are a bit more wholesome and these muffins from Philosophy of Flavour seemed like the perfect recipe to tweak.

Peach and Ricotta Muffins

Juliet at Philosophy of Flavour posted an excellent recipe for Ricotta & Pear Muffins.

I’ve been gently steering my baking efforts towards things that are a bit more wholesome and Juliet’s muffins seemed like the perfect recipe to tweak by adding wholewheat flour.

She proffers a range of suggestions for substitutions and I’m keen on using yoghurt in these the next time.

I used canned peaches as the fruit component and really liked the way it combined with the zesty tones.

  • 200g ricotta
  • 2 eggs
  • 1 can (400g) of peach slices (opt for the one where the fruit is preserved in juice rather than syrup)
  • 110g butter
  • 200g regular sugar
  • zest of 1 lime (Juliet uses lemon in her recipe)
  • 100g cake flour
  • 100g whole wheat flour (I use Snowflake’s Nutty Wheat)
  • 2 teaspoons baking powder
  • 1/4 teaspoon bicarbonate of soda
  • 1/2 teaspoon fine salt
  1. Preheat oven to 200 degrees Celsius and prepare muffin pans. This recipe yields around 14-15 muffins. It’s a good idea to have silicon muffin cases on hand to hold the batter your muffin tray can’t.
  2. Mix the eggs and ricotta together.
  3. Drain the peaches (reserve the juice and keep aside about 6 slices for the photo op and for snacking on) and cube  into 1cm portions before adding to the egg and cheese mixture.
  4. Melt the butter and add into the batter.
  5. Rub the lime zest into the sugar to release the fragrance. Add the flavoured sugar to the wet ingredients.
  6. In a separate bowl, mix the flours, baking powder, salt and baking soda. Sift to aerate and remove lumps. Be sure to add the bran flakes back into bowl, as these will be too large to pass through the sieve.
  7. Mix the dry ingredients with the rest of the mixture, including 1/4 cup of the reserved peach juice (using wholewheat flour requires the liquid component to be increased). Stir until just combined. Overmixing will create too much gluten, resulting in dense cakes.
  8. Pour the batter into the muffin cases.
  9. Sprinkle sugar on the tops for a crunchy upper crust. I used a combination of dried basil and sugar.
  10. Bake for 20 minutes or until an inserted toothpick comes out clean. My thermofan oven had these ready in 15 minutes!

Peach and Ricotta Muffins

9 comments on “Peach & Ricotta Muffins

    1. Haha, thanks:) The tray is actually the wooden base for a set of mini fondue-like pots I picked up at @home some time ago. I love improvising, although I admit, if you were to see how I set up the shot, you’d agree I look more than a little crazy on my knees photographing the muffins on a dining room chair next to our lounge window.

  1. Beautiful!!! Love the photos and the tweaks you made. Lime, ricotta and peaches sounds Yuuum!!!
    Beautiful blog, I´ll check your other posts.
    Now I´ve you in my blogroll!
    Thank you!!!

    1. Thank you Julieta:) It really is such a super recipe; simple to follow with great results.
      I’ve also just added your blog to my google reader. There’s a few mousses, cakes and a chai tea mix that I’m looking forward to trying out!

  2. Pingback: Friday Favorites

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