Vanilla Chai Grapefruit Ricotta Muffins
The following recipe and photography were provided by our partner, Megan Weimer of Dollop of Dough.
Comforting, cozy, bright and refreshing, these Vanilla Chai Grapefruit Ricotta Muffins truly have it all!
With citrus back in season in Heinen’s Produce Department, now’s the time to explore their extensive variety of zesty fruits! I love eating citrus on salads, in salsas and as a snack, but there is something about the “zing” of fresh citrus that gives desserts a whole new depth of flavor!
Nothing beats a fluffy muffin alongside a cup of coffee in the morning or mid-afternoon, and these particular muffins will both warm your belly and awaken your taste buds!
Spiced with vanilla and chai for warmth, flavored with grapefruit juice and zest for vibrant acidity and mixed with ricotta cheese for density and richness, the ingredients in these muffins seem like an unlikely cast of characters, but together the create a sweet treat worthy of a standing ovation.
Made in under 30 minutes, keep these on-hand for all of your sweet citrus cravings!
Vanilla Chai Grapefruit Ricotta Muffins
- Cook time:
- 18min
- Prep time:
- 10min
- Total time:
- 28min
- Servings:
- 12 Muffins
Ingredients
- 1 ¾ (226g) cup all-purpose flour
- ¾ (150g) cup sugar
- 1 tsp. baking soda
- 1 tsp. baking powder
- ¼ tsp. salt
- ½ tsp. Heinen's ground cinnamon
- ½ tsp. Heinen's ground ginger
- ½ tsp. Heinen's ground cardamom
- ¼ tsp. Heinen's ground cloves
- ⅛ tsp. Heinen's ground allspice
- 2 large eggs
- ½ cup Heinen's unsalted butter, melted and cooled slightly
- ¾ cup whole milk ricotta
- 2 Tbsp. Heinen's milk
- 2 tsp. vanilla extract
- 1 Tbsp. fresh grapefruit zest
- 2 Tbsp. fresh grapefruit juice
Instructions
- Preheat the oven to 425°F and line a 12-cup muffin pan with liners.
- In a medium-size bowl, whisk together the flour, sugar, baking powder, baking soda and salt followed by the cinnamon, ginger, cardamom, cloves and allspice. Set aside.
- In a separate large mixing bowl, whisk together the eggs, melted butter, ricotta, milk and vanilla until well combined.
- Whisk in the grapefruit zest and juice.
- Fold the dry ingredients into the wet ingredients with a rubber spatula until no dry streaks remain.
- Using a cookie scoop or large spoon, fill each muffin liner nearly full with the batter. Sprinkle with coarse sugar, if desired, and place in the oven.
- Lower the oven temperature to 350°F and bake for 18-20 minutes until the muffin tops are golden brown and spring back when touched gently.
- Remove the pan from the oven and let it cool for 5 minutes.
- Transfer the muffins to a wire cooling rack to cool completely. Enjoy!
