Strawberry Ricotta Muffins
Delightfully moist and fluffy strawberry ricotta muffins bursting with fresh berries and creamy ricotta, perfect for breakfast or a sweet snack.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup ricotta cheese
- ¾ cup granulated sugar
- 2 large eggs
- ¼ cup unsalted butter, melted and cooled
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 ½ cups 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 the flour, baking powder, baking soda, and salt.
- In another bowl, combine the ricotta cheese, sugar, eggs, melted butter, buttermilk, and vanilla extract until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Carefully fold in the chopped strawberries, being careful not to overmix.
- 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 tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra flavor, sprinkle a little coarse sugar on top of each muffin before baking for a sweet crunchy crust.
Find it online: https://mommiesmore.com/strawberry-ricotta-muffins/