Ricotta Berry Blondie Cups (Printable Version)

Chewy blondie cups with creamy ricotta and juicy berries. Sweet, tangy, and ideal for sharing at dessert time.

# What You’ll Need:

01 - 1/2 cup unsalted butter, melted

02 - 3/4 cup light brown sugar, packed

03 - 1/4 cup granulated sugar

04 - 1 large egg

05 - 1 teaspoon vanilla extract

06 - 1 1/4 cups all-purpose flour

07 - 1/2 teaspoon baking powder

08 - 1/4 teaspoon salt

09 - 3/4 cup plus 2 tablespoons ricotta cheese, drained

10 - 1 tablespoon honey

11 - 1 teaspoon lemon zest

12 - 3/4 cup mixed fresh berries, such as blueberries, raspberries, or strawberries (chopped if large)

01 - Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cavity.

02 - In a large mixing bowl, whisk together the melted butter, light brown sugar, and granulated sugar until the mixture is smooth.

03 - Blend in the egg and vanilla extract until the batter is thoroughly combined.

04 - Add all-purpose flour, baking powder, and salt. Stir until the dry ingredients are just incorporated, taking care not to overmix.

05 - Divide the blondie batter evenly among the prepared muffin cups, using approximately 2 tablespoons per cup.

06 - In a medium bowl, mix the ricotta cheese, honey, and lemon zest until completely smooth.

07 - Drop about 1 tablespoon of ricotta mixture onto the center of each portion of blondie batter.

08 - Place a few mixed berries on top of each cup, gently pressing them into the ricotta layer.

09 - Bake in the preheated oven for 22 to 25 minutes, until the edges are golden and the centers are just set.

10 - Allow blondie cups to cool in the muffin tin for 10 minutes, then transfer to a wire rack to cool completely.

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Drain ricotta well so the filling stays creamy without excess moisture.
These cups taste best the day they're made but can be stored airtight for up to two days.

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