Level of Difficulty: Easy
Follow this blog on Instagram: https://www.instagram.com/_the_sweet_world/
- 3.5 oz (100 g) of butter
- 1/2 cup of sugar
- 3 eggs (separate the yolks and whites)
- Zest from 1 lemon
- 2 Tbsp of lemon juice
- 1 cup of ricotta
- 1 cup of flour
- 2 tsp of baking powder
- 2-3 peaches
Mix the sugar and butter until fluffy.
Add the egg yolks one by one.
Then, add the zest and lemon juice. At this point the batter might look as if it went sour, but don’t worry that is perfect normal and the batter is not sour.
Add the ricotta, mix, and then add the flour with baking powder.
In a separate bowl, mix the egg whites until stiff. Then, add them to the batter in 3 portions and gently mix with a wooden spoon.
Pour into a cupcake pan. Place slices of peaches on top and bake at 330 F (165 C) for 25 min.
After they cool, top off with powdered sugar.
Yields 12 muffins.
Since September is still peach season, I see peaches in all the stores. I like to use the fruit of the season, so when I found this recipe on my favorite polish blog, I had to make them. These turned out to be a great addition for lunch. They are easy to pack to work or school.
They are fluffy and slightly moist from the fruit. The peaches provide the sweetness, so make sure to use ripe peaches for this. These have become my favorite muffins I have made so far.
If you make them, make sure to share your thoughts in the comments.
Other cupcakes and muffins
Chocolate Raspberry cupcakes: https://thesweetworldsite.wordpress.com/2019/02/14/chocolate-raspberry-cupcakes/
Mini Blueberry Cheesecakes: https://thesweetworldsite.wordpress.com/2019/08/21/mini-blueberry-cheesecakes/
Cranberry Muffins: https://thesweetworldsite.wordpress.com/2018/04/13/cranberry-muffins/