Dorie Greenspan’s Ricotta-Berry Muffins

These muffins are absolutely delectable. They are a tiny bit “fussier” than regular muffin recipes (some very specific batter-mixing instructions, no liquid, such as milk), but the tops are crusty and buttery, while the insides are moist and tender. They have delicious, rich flavor and are a great way to use up the rest of a container of ricotta that you might hve on hand from something else. Yum. I will definitely be making these again. I used lemon zest, instead of lemon, because was what I had on hand at the time and I also sprinkled about 1/4 tsp of coarse sanding sugar on top of each muffin before baking, to add a little extra sweetness and crunch. The batter, at least for me, turned out VERY thick (almost crumbly), so I just sort of packed it into the muffin tins and hoped for the best, but they turned out great.