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Strawberry Ricotta Muffins

Home Cook, taken with iPhone 14. Close-up slight angle of freshly prepared Strawberry Ricotta Muffins on white plate. Mouthwatering --ar 4:3 --style raw --s 250
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Delightfully moist and fluffy strawberry ricotta muffins perfect for breakfast or a healthy snack. Bursting with fresh strawberries and creamy ricotta cheese, these muffins offer a tender crumb and a subtle sweetness.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup ricotta cheese
  • 1/4 cup milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, diced
  • 2 tbsp melted butter or vegetable oil

Instructions

  1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, combine ricotta cheese, milk, eggs, vanilla extract, and melted butter until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Avoid overmixing.
  5. Fold in the diced strawberries carefully.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  8. 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 the muffins before baking for a sweet, crunchy crust.

Find it online: https://grilldrip.com/strawberry-ricotta-muffins/