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Strawberry Ricotta Muffins

Homemade Strawberry Ricotta Muffins Close-up
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These Strawberry Ricotta Muffins are moist and fluffy, combining fresh strawberries with creamy ricotta for a naturally sweet and tender treat perfect for breakfast or dessert.

Ingredients

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

Instructions

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. In another bowl, mix ricotta cheese, milk, eggs, melted butter, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined.
  5. Fold in the diced strawberries carefully to avoid breaking them up.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra flavor, sprinkle the tops with a little coarse sugar before baking or add a lemon zest to the batter for a citrus twist.

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