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Raspberry Ricotta Muffins



12 portion(s)

Raspberry Ricotta Muffins

  • 60 g Butter
  • 250 g Milk
  • 2 eggs
  • 100 g raw sugar
  • 1 tsp vanilla essence
  • 375 g self-raising flour
  • 245 g ricotta cheese
  • 200 g frozen raspberries, (or fresh)
  • 6
    Preparation 15min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
  • 9

Recipe's preparation

  1. Preheat oven to 180°C and line a 12-hole muffin pan with 12 muffin cases.
  2. Melt butter 2 min/80 deg/speed 2.
  3. Add milk, eggs, sugar, vanilla essence and flour and mix for 15 sec/speed 3. Scrape down bowl and mix for a further 5 sec/speed 3.
  4. Add ricotta (crumble with hands as you put into the bowl) and raspberries and mix for 15 sec//speed 3 (mixture may appear a bit marbled).
  5. Divide mixture evenly into the muffin tin (the cases will be nearly full).
  6. Bake for 25-30 minutes until the muffins are golden and spring back when lightly touched.
  7. Cool in tin for 5 minutes before turning out onto a wire rack.

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This makes large muffins - if you prefer you can stretch this recipe out to make 18 muffins but reduce your cooking time to 20-25 minutes.

Strawberries or blueberries would work well with this recipe.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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