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Mini Ricotta Coffee Cakes with Crumb Topping


1 3/4 cups (210gm) all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1 teaspoon cinnamon
1/4 tsp salt
1/2 cup (4 oz, or one stick) butter, at room temperature
1 cup (200gm) granulated sugar
2 eggs
2 teaspoons vanilla extract
1 cup (220gm) ricotta cheese

Crumb Topping
1 1/4 cups (150gm) all-purpose flour
1/2 cup (100gm) brown sugar
1 teaspoon cinnamon
1/2 cup (4 oz, or one stick) butter, melted and cooled to room temperature

To make the crumb topping, whisk together the flour, brown sugar, and cinnamon. Pour the melted butter over the dry ingredients. Mix everything together with a fork, until crumbs form. Set aside.

Preheat oven to 325ºF. Grease mini muffin tins with cooking spray.

To make the cake, sift together the flour, baking powder, baking soda, cinnamon and salt. Set aside.

Using an electric hand mixer or stand mixer, beat the butter and sugar together on high speed for several minutes, until light and fluffy. Add the eggs, one at a time, beating well after each. Beat in the vanilla extract.

Add dry ingredients in three additions, alternating with the ricotta cheese, while mixing on low speed and scraping down the sides of the bowl as necessary. The batter will be thick. Scoop into the prepared muffin tins and cover with the crumb topping, pressing down lightly.

Bake for 23-25 minutes, until lightly browned. Cool on wire racks before removing from tins.

I got 32 muffins, which is more than I stated in the earlier blog post. I've acquired different muffin tins since then, which I think must be a bit bigger than my old ones.