By Roxygirl in Colorado on March 04, 2005
Photo by Roxygirl in Colorado
Photo by Roxygirl in Colorado
"These muffins won 2nd place in a King Arthur Flour contest. I've been making them since my kids were babies and have brought them to many functions. The yogurt makes them fluffy and the almond flavoring gives them a special bakery flavor. You can substitute pureed cottage cheese for the ricotta."
Serving Size: 1 (142 g)
Servings Per Recipe: 6
"Thank you for sharing this recipe. My little boys devored the mini muffins I made. I liked the addition of almond in this recipe and may have to try that in other muffin recipes in the future."
"These are really good! I used wild blueberries and I think this is the perfect recipe for them. The muffins are so pretty, creamy and moist!!! I made them in a jumbo muffin pan and had to increase the time only slightly. I also added sugar to the tops of them. I had future plans for them as lunch box snacks.... but this plan was foiled after a few hours :)"
"Very good! Everyone loved them. I made 12 smaller sized full-sized muffins. Mini muffins would be delicious, too. Used pur?ed cottage cheese and sour cream instead of plain yogurt. Sprinkled the tops with natural sugar. Thanks for sharing the recipe, Amy!"
"These tasted really good! I followed the directions though and the batter was too dry, I added a little more yogurt and a few splashes of milk. The end result was tasty, not too sweet and really good hot out of the oven! The directions are missing a few steps. (the yogurt for instance) but easy to follow if you're paying attention."
"Smooth and great tasting. My family loves them."
"Congrats! Your Recipe was featured as our "Recipe of the Day" on our homepage! (7/11/11)"
"Pretty tasty! Mine weren't real sweet (which makes it good for a breakfast muffin, as I really can't do a lot of sugar first thing in the morning), and the texture isn't really like either a muffin or a cupcake - still breadlike, but not as dense/packy as your usual muffin. I also tossed in some wheat germ for a little added fiber. I'm adding these to the tried and true file!"
"I used fresh blueberries I had dehydrated last month in these. I used a sugar sub. They turned out great. The yogurt and the cheese gave them a great flavor. They were very moist. I will be making these again. Thanks for sharing."
"I really loved these muffins. I didn't use the vanilla extract and used whole wheat flour instead of all purpose. I also halved the sugar. Very tasty!"
"I absolutely loved these muffins of love! Loved the texture using the cheese, and the flavors of the fruit and sugar were perfect for the not so sweet blueberries I got the other day. I will have these often now that I have the recipe!"
"These are very nice muffins! I made them with a combination of blueberries and raspberries. The ricotta gives them an interesting texture and flavor. Thanks for posting!"
"Excellent rich muffin! I used fat free plain yogurt, reduced fat ricotta cheese, and added extra vanilla extract. They weren't very sweet (not a bad thing) so they tasted great with honey or jam. Next time I will use frozen wild blueberries because they are smaller and hold better in muffins. These were a nice change from the healthy, wholesome muffins I am used to baking! Thanks Roxygirl!"
"The 5 stars come from how these taste fresh from the oven. Blueberry heaven! The yogurt & cheese give a rounded-out flavor that is more substantial than the cake-y milk-only muffins. I made a double batch, and half of the yogurt I used was sweetened, plus I used 1 straight cup of sugar, so they came out pleasingly, but not overly, sweet. I like the fact that they don't brown too much, except that I wasn't sure they were done until I touched them. After cooling, they can seem a bit spongey, so I'll go for the smaller batch next time, so that we all just inhale them while they're warm. Yum."
"Moist and delicious. Not too sweet which is good, because then I can add cream cheese, butter or p-nut butter without it being too much. I made 6 jumbo Texas sized muffins, needed about 7 more minutes of cooking time. Excellent grab and go breakfast."
"These are light and moist with a very nice flavor. I like my muffins a little sweeter, but we still very much enjoyed these. I got 12 regular-sized muffins (20 minutes was perfect to bake them) and sprinkled a tablespoon of sugar over the tops before popping them in the oven. "
"These were very moist almost creamy muffins. Very good the only thing I would do different is maybe sprinkle a little sugar on top like it looks like in the photo. Thanks for a yummy muffin recipe"