Ricotta cheese corn muffins are such a succulent twist on traditional corn muffins. Chefs have found dozens of ways to incorporate ricotta and corn together and this recipe highlights the perfect marriage of these ingredients. Corn is a classic canvas for buttery and cheesy ingredients and this recipe does not disappoint! We will highlight the steps and some ideas here for a great warm breakfast or side dish.
What are the ingredients you will need for these muffins?
We love the creamy goodness of ricotta as a clean blank contrast to the sweetness of corn. The idea is a cornbread type of muffin with a gooey moist center as you break it open with rising steam aromas filling the air. Most of the ingredients are pretty standard, but here are a few suggestions and add ons:
- AP flour and corn meal. We like to use a combination of these to highlight the corn flavor while still making a light and airy bread texture. Types of cornmeal vary but we use a more fine grind for these. I you elect to use a more course ground corn meal, try adding a couple more tablespoons of milk to make sure they don’t dry out during cooking.
- Milk. We use whole milk here to compliment the richness of the ricotta. We also use whole fat ricotta. You can opt for low fat and skim milk for healthier product, but of course the butteriness will be less. You can also try buttermilk which works great with cornbread, but will give a slightly more sour taste and you will get less of the clean ricotta at the end. Purely a matter of preference.
- Sugar. We like to use some sugar here to help boost the sweetness of the corn and balance any bitterness of the corn meal. If you want an even more sweet muffin you can add more or exchange for maple or honey. These already taste great for breakfast but more sweetness is appealing to many.
- Corn. We use fresh corn kernals (raw) here as we like the added sweetness. You can opt for frozen, but look for a less starchy variety in that case. Also smaller kernals tend to fall out less.
Other add ons for ricotta cheese corn muffins:
- Try adding a touch of vanilla extract. Believe it or not vanilla and corn make a great flavor profile together.
- Bacon. I don’t think we need to explain how this works!
- Onion or scallion. Use in moderation to preserve the clean ricotta flavoring.
- Herbs. Try sage, oregano, rosemary, or even basil.
- Roasted red peppers. Another classic side kick to corn and ricotta. You can also use roasted poblano or jalapenos for more spice.
- Try cottage cheese in place of ricotta. It is slighter higher in water content, so keep that in mind. You may have to bake slightly longer.
- Try other cheeses such as pepper jack, mozzarella, or cheese curds.
- Finish with a pat of butter or honey butter.
Ricotta Cheese Corn Muffins
Ricotta Cheese Corn Muffins are so fluffy and buttery with slightly sweet notes!
Equipment
1 2 ounce scoop
Ingredients
- 1.5 cups Flour all purpose
- .5 cups Corn meal
- 1 tbsp Baking powder
- 3 tbsp Sugar
- 1 tsp Sea salt
- 1 cup Milk
- 2 each Eggs
- 1 cup Ricotta cheese
- 1 cup Corn fresh kernals, or frozen optional
- .5 cups Canola oil or melted butter, optional
Instructions
- Prep the ingredients. Preheat the oven to 350 degrees.
- Make the batter. Start by mixing the flour, corn meal, salt, sugar, and baking powder in a small bowl. Scrape the corn from the cobb if using fresh. In a separate bowl, mix the egg and oil with a whisk. Add the milk, then stir in the flour mixture half way. Add the corn kernals and mix more. Do not overmix.
- Spray a muffin pan. Using a 2 ounce scoop or small spoon, fill each mould half way.
- Add about 2 teaspoons of ricotta to each mould.
- Spoon the remaining batter over each to cover. Bake in the oven 18-22 minutes. When cooked, they will still be moist inside due to the ricotta. Remove from oven and serve warm. Bon appetit!
Nutrition
Serving: 1muffinCalories: 238kcalCarbohydrates: 24gProtein: 6gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 14mgSodium: 326mgPotassium: 119mgFiber: 1gSugar: 5gVitamin A: 160IUVitamin C: 1mgCalcium: 130mgIron: 1mg
Tried this recipe?Let us know how it was!
