Peach-ricotta muffins

A not-too-sweet baked treat!

I’ve said it before and I’ll say it again: muffins should not taste like cupcakes. Don’t get me wrong – cupcakes are a fantastic dessert or party treat – but muffins are breakfast or snack food and as such, I feel like they should have some nutritional value. This relatively low-sugar recipe offers a nice pop of protein, thanks to the ricotta and milk, plus the peaches contain vitamins A and C. I love the texture of these muffins which are light but with a moist crumb and pleasingly chewy texture. As a bonus, they freeze extremely well. If you enjoy these muffins made with ricotta, you might also like this raspberry version.


  • 1 1/2 cups (180 g) all-purpose flour
  • 3/4 cup (150 g) granulated sugar
  • 2 teaspoons (4 g) baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon powdered ginger or cinnamon
  • 3/4 cup (185 g) ricotta cheese
  • 1/3 cup (76 g) butter, melted
  • 1/3 – 1/2 cup (90 – 125 mL) milk
  • 1 large egg
  • 2 teaspoons (10 mL) pure vanilla extract
  • 1 1/2 cups (255 g) fresh or frozen peeled and chopped peaches, divided


  • Preheat oven to 375F and line a 12-compartment standard-sized muffin pan with paper liners. Set aside.
  • In a large mixing bowl, combine flour, sugar, baking powder, salt and ginger.
  • In a separate bowl, whisk together the ricotta, melted butter, 1/3 cup (90 mL) of the milk, egg and vanilla.
  • Divide the peaches, scattering 1 cup of the pieces over the flour mixture. Reserve the rest for topping.
  • Gently stir the liquid ingredients into the dry ingredients. Depending upon the moisture content of your ricotta, you may need to add 1-2 tablespoons (15-30 mL) additional milk to adequately moisten all the dry ingredients. Take care not to overmix the batter.
  • Divide batter among prepared muffin cups; top with reserved peach pieces.
  • Bake for 20 minutes or until a toothpick inserted into the centre comes out clean.
  • Cool on a wire rack for a few minutes then serve warm or at room temperature.

Makes 12 muffins.

Author: Paula Roy

Welcome to my kitchen! I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. If you enjoy this space be sure to check out my Rogers TV Ottawa cooking show, Paula Roy's Favourite Foods, available on local cable, streaming and a dedicated playlist on Rogers TV's YouTube channel.

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