Save Moist, chewy blondie cups filled with creamy ricotta and fresh mixed berries—a delightful twist on classic blondies, perfect for dessert or brunch.
I first experimented with ricotta in blondies after craving something brighter than chocolate. The result was these tender, berry-packed cups that quickly became a favorite for weekend brunches and cozy evenings.
Ingredients
- Unsalted butter (melted): 115 g (1/2 cup)
- Light brown sugar (packed): 150 g (3/4 cup)
- Granulated sugar: 50 g (1/4 cup)
- Egg: 1 large
- Vanilla extract: 1 tsp
- All-purpose flour: 160 g (1 1/4 cups)
- Baking powder: 1/2 tsp
- Salt: 1/4 tsp
- Ricotta cheese (drained): 200 g (3/4 cup plus 2 tbsp)
- Honey: 1 tbsp
- Lemon zest: 1 tsp
- Mixed fresh berries (blueberries, raspberries, strawberries, chopped if large): 100 g (3/4 cup)
Instructions
- Prepare the pan:
- Preheat oven to 175°C (350°F). Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix blondie batter:
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
- Add egg and vanilla:
- Beat in egg and vanilla extract until well combined.
- Incorporate dry ingredients:
- Add flour, baking powder, and salt. Stir until just incorporated; do not overmix.
- Portion blondie batter:
- Divide blondie batter evenly among the muffin cups (about 2 tablespoons per cup).
- Make ricotta filling:
- In a medium bowl, mix ricotta, honey, and lemon zest until smooth.
- Add filling:
- Drop about 1 tablespoon of ricotta mixture onto the center of each blondie cup.
- Top with berries:
- Top each with a few fresh berries, gently pressing them into the ricotta.
- Bake:
- Bake for 22–25 minutes, or until edges are golden and the centers are just set.
- Cool:
- Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Save My kids love helping sprinkle berries on top, making each cup their own masterpiece. These blondie cups are a sweet treat we often share on rainy weekends.
Serving Suggestions
Enjoy Ricotta Berry Blondie Cups slightly warm, at room temperature, or with a dusting of powdered sugar. Pair with coffee or tea for a delightful dessert or brunch.
Allergen Information
This recipe contains dairy (butter, ricotta), eggs, and wheat. Always check ricotta cheese packaging for cross-contamination warnings if highly sensitive.
Storage & Freezing
Store blondie cups in an airtight container at room temperature for up to 2 days. May be frozen up to one month; thaw before serving.
Save A dusting of powdered sugar adds an elegant final touch to these blondie cups. Bring them to your next gathering—they're sure to impress.
Recipe FAQs
- → What type of berries work best in these cups?
Fresh blueberries, raspberries, and chopped strawberries each deliver a burst of flavor and color. Use what’s in season for optimal taste and texture.
- → How do I keep the blondies moist?
Melted butter and brown sugar help ensure the blondie base stays soft and chewy. Avoid overbaking and check for set centers with golden edges.
- → Can I substitute the ricotta filling?
Yes, mascarpone or cream cheese can be used in place of ricotta for a slightly different flavor and texture.
- → Is it necessary to drain the ricotta?
Draining ricotta prevents excess moisture, helping the filling stay creamy and avoiding soggy blondie cups.
- → Are these cups best served warm or cold?
They are delicious both slightly warm and at room temperature. Serving warm enhances the creaminess and flavors.
- → How can I vary the sweetness?
Swap honey for maple syrup in the filling, or adjust the sugar in the blondie base to match your preference.