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Strawberry Ricotta Muffins

Freshly baked Strawberry Ricotta Muffins close-up
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Light and fluffy strawberry ricotta muffins with a tender crumb, perfect for breakfast or a sweet snack.

Ingredients

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  • 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
  • 1/3 cup whole milk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, chopped

Instructions

  1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, combine ricotta cheese, milk, oil, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold to combine. Do not overmix.
  5. Fold in the chopped strawberries carefully.
  6. Divide the batter evenly among the muffin cups, filling about 3/4 full.
  7. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

For extra flavor, sprinkle the tops with coarse sugar before baking or add a hint of lemon zest to the batter.

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