Strawberry Ricotta Muffins
Delight in these moist and fluffy Strawberry Ricotta Muffins, bursting with fresh berries and creamy ricotta for a perfect morning treat or snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup ricotta cheese
- 1/2 cup whole milk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, combine ricotta cheese, milk, vegetable oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined.
- Fold in the chopped strawberries carefully to avoid breaking them up.
- 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 an extra boost of flavor, sprinkle the muffin tops with a little coarse sugar before baking to create a slight crunchy crust.
Find it online: https://foodnarrative.com/strawberry-ricotta-muffins/