Home » Delicious Berry Ricotta and Cinnamon Muffins

Delicious Berry Ricotta and Cinnamon Muffins

You may have noticed but I kind of like muffins. A lot. I have so many recipes on my website for these versatile little goodies. From savoury to sweet there are muffins for every occasion. Muffins for everyone if you will. These Berry Ricotta and Cinnamon Muffins are really just an adaption of my Peach Ricotta and Vanilla Bean Muffins. And they are very very tasty.

berry ricotta cinnamon muffins

I think the reason I love these Berry Ricotta and Cinnamon Muffins so much is they are super easy to make and they are freezer friendly. Do you freeze your muffins? They last for two-three months and it’s a good way ensure some variety in school lunches as you don’t need to worry about eating a batch all in a couple of days.

berry ricotta and cinnamon muffins

To freeze these Berry Ricotta and Cinnamon Muffins, after baking, cool completely then transfer into a ziplock bag or into a container and freeze free flow (they don’t need to be individually wrapped). You can then take out as you need them. I will defrost overnight in the fridge for school lunches. If you forget to grab them the night before you can defrost in the microwave. While all microwaves are different, I normally cook on high for 20 seconds to defrost.

I have made these Berry Ricotta and Cinnamon Muffins with fresh berries. And when I say fresh berries they are generally berries only hours away from needing the bin – waste not want not! But when our summer berries disappear or become far too expensive to buy I will make these with frozen berries.

berry ricotta and cinnamon muffins

Do you love muffins too? You will adore these Apple and Zucchini Muffins with No Added Sugar or if savoury muffins are more your thing you can’t go past these tasty Roasted Pumpkin and Feta Muffins.

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berry ricotta and cinnamon muffins

Delicious Berry Ricotta and Cinnamon Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Bernadette - Goodie Goodie Lunchbox
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 15 1x


These Delicious Berry Ricotta and Cinnamon Muffins are fantastic for a lunchbox snack or flavour-filled morning tea. Light and nut free these will become a firm favourite in no time.


  • 2 eggs
  • 1 cup ricotta
  • 1/2 cup extra virgin low flavoured olive oil
  • 1/3 cup maple syrup
  • 1 1/2 tsp cinnamon
  • 1 tsp vanilla essence
  • 1 cup mixed berries
  • 2 cups self raising flour


  1. Preheat your oven to 180c and prepare a medium muffin tin
  2. In a bowl whisk together the eggs, ricotta, maple syrup, olive oil, vanilla and cinnamon
  3. Carefully stir through the berries
  4. Add the flour and carefully fold through, taking care not to over-mix the batter (see note)
  5. Cook at 175c for 15 minutes or until lightly golden and a skewer inserted comes out clean
  6. Cool slightly in the tin before transferring onto a wire baking rack


If the mix appears a little dry (some ricotta brands are wetter than others) use around a 1/4 cup of milk to thin the mixture a little.

berry ricotta and cinnamon muffins

I hope you enjoy these delicious Berry Ricotta and Cinnamon Muffins. Remember if you bake these please share your pics with my on Facebook or Instagram, I love to hear from you!

Happy baking
Bernadette x

berry ricotta and cinnamon muffins


  1. We make these regularly and they’re always delicious. I love the inclusion of ricotta which gives a really lovely texture.

  2. Hey Bernadette,
    how much baking powder should I add if I am using a regular flour? thanks!

    • I have found this conversion online but I have not tested it myself. For each cup of flour mix together with 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.

  3. Hello! Is vanilla essence the same as vanilla extract? Thanks!

    • Essence is normally synthetically created where extract is made from vanilla. Vanilla bean paste is closer to vanilla extract. You can use essence but I much prefer the flavour of extract. Thanks Bernadette x

  4. Hello! May I know what I can sub the maple syrup for? Thank you for sharing all your recipes!

  5. Jacqueline Sofo

    Do you use ricotta from the deli or in the individual tubs. Generally the tub ricotta is quite wet whereas ricotta cut from a large piece at the deli is much drier.

    • From the tub. If you use from the deli you would almost certainly need to add extra milk. Happy baking, Bernadette x

  6. Delicious muffins and very easy to make.
    I found I needed to cook them for quite a bit longer than the recipe recommends

    • Bernadette

      Thanks for baking Bec, yes I think that my oven does run particularly hot so my baking time is often quite quick. Thanks again, Bernadette x

  7. Made this for my picky 2.5yr old & he gobbled them up! I used small muffin liners, weighed them out at 45g each & got 20 muffins. My ricotta had gone bad so I subbed full fat plain Greek yogurt. I used frozen mixed berries. They were so moist & yummy – not too sweet & not bland.

    • Bernadette

      Thanks for baking! I made these as half medium muffins and half mini-muffins last time I made these too 🙂 Bernadette x

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