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Sweet Ricotta Cornbread Muffins
Sweet Ricotta Cornbread Muffins are a favorite cornbread muffin recipe. Oh sooooo delicious with a moist crumb from the ricotta, sweetness from the corn, and a zip of heat from the jalapenos. Serve warm with cold Frigo® Whole Milk Ricotta and pepper jelly. You may want to make a second batch!
Prep Time: 25 minutes
Cook Time: 18 minutes
Yield: 18 muffins
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 4 teaspoons baking powder
- ½ teaspoon salt
- 2 sticks unsalted butter, room temperature
- ½ cup + 2 tablespoons white granulated sugar
- 1 (12-ounce) can cream corn
- 1 cup Frigo® Whole Milk Ricotta
- ¼ cup pepper jelly
- 4 large eggs
- ¼ cup minced jalapeños, optional
Directions
Preheat oven at 350º F and prepare two 24-cup muffin tins with cooking oil.
In a large bowl whisk the all-purpose flour, cornmeal, baking powder, and salt together until the baking powder has been evenly dispersed.
In a standing mixer fitted with a paddle, or in a large bowl using a hand mixer beat together butter and sugar on medium until light and fluffy, about 3 minutes. Beat in the cream corn, Frigo® Whole Milk Ricotta, pepper jelly, and eggs for 2 minutes.
Add the dry ingredients to the wet in two additions, allowing the mixer to turn paddle just enough times to allow the dry ingredients to get mixed in. Finally, scrape the bowl of the mixer down with a rubber spatula and mix the batter a few more times to ensure all ingredients are evenly incorporated but not over-mixed. At this point fold in minced jalapeños if desired.
Scoop batter into prepared muffin tins with a 1/3 cup measuring cup. Allow muffins to bake for 18 minutes or until toothpick comes out clean.
Serve warm with cold Frigo® Whole Milk Ricotta and pepper jelly. Enjoy!
Rad Tip: For a decorative touch, toss sliced jalapeno with a cup of fresh or frozen corn and 1 teaspoon of oil, then sprinkle on top of muffins and bake according to above directions.
