Strawberry Ricotta Muffins
Delight in these moist and fluffy Strawberry Ricotta Muffins, bursting with fresh strawberries and creamy ricotta for a perfect breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup ricotta cheese
- 1/2 cup whole milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups fresh strawberries, chopped
- Zest of 1 lemon (optional)
- 2 tablespoons butter, melted
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine ricotta, milk, eggs, vanilla extract, lemon zest, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the chopped strawberries without overmixing.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra flavor, sprinkle a little coarse sugar on top before baking or serve warm with a drizzle of honey or softened butter.
Find it online: https://auntyspices.com/strawberry-ricotta-muffins/