Mini savory muffins with ricotta and speck
- Energy Kcal 77
- Carbohydrates g 5.9
- of which sugars g 0.4
- Protein g 3.6
- Fats g 4.4
- of which saturated fat g 1.26
- Fiber g 0.2
- Cholesterol mg 25
- Sodium mg 157
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 25 min
- Makes: 24 pieces
- Cost: Low
PRESENTATION
If you're hunting for a bite-sized snack that's just perfect, these savory mini muffins with ricotta and speck are what you need. Really, they are amazing. In Italy, these mini muffin recipes are super popular for aperitifs and buffets. Why? They're versatile and delicious—pretty much everything you want. Instead of butter, this recipe uses creamy ricotta cheese. Keeps them super moist and soft inside. The speck? Adds a salty, smoky punch, and when baked, the tops get crispy and golden. You can swap ingredients seasonally. Asparagus in spring, sweet peppers in summer, or pumpkin in fall. So tasty, you'll be grabbing more before you know it.
What makes these ricotta muffins stand out is their simplicity. Seriously, they're a breeze to make. I mean, that's why they're at every gathering. You can mix things up. Try pancetta instead of speck or add some Parmigiano for extra kick. Options like cheese muffins, ricotta and veggie muffins, or these speck muffins mean endless combinations—without butter. Imagine that crispy outside meeting a soft, savory inside. Can't go wrong. Whether they're on a buffet or enjoyed with a drink, these Italian mini muffins really bring people together.
For anyone craving easy savory muffins that stand out from the ordinary, this is your go-to. The best of everything. A moist texture, rich flavor, and a snack that's bound to be a conversation starter long after the plate's empty. And look, next time you're planning a get-together, give these muffins a whirl. Watch them vanish. No question, they won't last long. Really really good.
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INGREDIENTS
- Ingredients for 24 mini muffins
- Cow's milk ricotta cheese 5.3 oz (150 g)
- Speck 4.25 oz (120 g) - (12 slices)
- Type 00 flour 1 ½ cup (170 g)
- Eggs 2
- Grana Padano PDO cheese 2 spoonfuls - to grate
- Instant yeast for salted preparations 2 tsp (10 g)
- Chives to taste
- Vegetable oil ¼ cup (50 g)
- Black pepper to taste
- Fine salt to taste
- for greasing the mold
- Extra virgin olive oil to taste
How to prepare Mini savory muffins with ricotta and speck
To make the mini savory ricotta and speck muffins, place the two slightly beaten eggs in a bowl 1, add the well-drained cow's milk ricotta 2 and incorporate it by mixing with a hand whisk, then lightly salt 3;
season with ground pepper 4 and also add the baking powder for savory preparations 5. Flavor the dough with chives by cutting the greenest part of the stems with scissors 6.
Now incorporate the grated Grana cheese 7 and, gradually, add the flour little by little, alternating with the seed oil (8-9).
Mix the mixture well 10. Once ready, transfer the batter into a disposable pastry bag (11-12).
Grease a 24 mini muffin mold with olive oil (a 12 mini muffin mold will also work, and you can then prepare a second batch) 13, brush thoroughly 14, take the slices of speck and cut them in half to line each cavity with each half 15; squeeze the batter into each space up to 3/4 full 15.
squeeze the batter into each space up to 3/4 full 16. Once the tray is filled 17, bake the mini muffins in a preheated static oven at 350°F for 25 minutes (before taking them out, check that they are well browned on the surface). At the end of cooking, remove the mini savory ricotta and speck muffins from the oven and let them cool slightly before serving 18.