Instructions

Preheat oven to 350°. Line each tin of your muffin pan with a parchment muffin wrapper. pan with

Whisk flour, sugar, baking powder, and salt in a large bowl.

Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended.

Then fold in butter, followed by ¾ cup cherries, taking care not to crush them.

Spoon batter by the 1/4-1/3 cup into prepared tins and scatter remaining ¼ cup raspberries over top.

Bake muffins until golden brown and a tester inserted into the center comes out clean, 17-22 minutes. Let cool at least 20 minutes before removing from the pan. Repeat with any remaining batter.

Store tightly wrapped at room temperature, or in the fridge (I thought they tasted great cold)