Description
Indulge in the delightful taste of Classic Strawberry Ricotta Muffins, a perfect blend of fluffy muffin goodness and juicy strawberries. These muffins are not only easy to make but also versatile enough for breakfast, snacks, or even a light dessert. With a rich ricotta base that adds moisture and creaminess, they are sure to impress anyone who takes a bite. Ideal for lazy weekend mornings or meal prep, you can enjoy these freshly baked treats throughout the week. Bake up a batch and treat yourself to a taste of bakery-style muffins from the comfort of your home!
Ingredients
Scale
- 2.75 cups self-raising flour
- 1.25 tsp ground cinnamon
- 0.75 cup sugar
- 0.5 tsp salt
- 2 eggs (room temperature)
- 3 tbsp butter (melted and cooled)
- 1 tsp vanilla extract
- 1 cup milk
- 8.5 oz ricotta cheese
- 8.8 oz fresh strawberries (hulled and diced)
- Demerara sugar (for topping)
Instructions
- Preheat your oven to 375°F (190°C) and prepare a muffin tin with liners or grease lightly.
- In a large bowl, whisk together the self-raising flour, cinnamon, sugar, and salt.
- In another bowl, mix the eggs, melted butter, vanilla extract, milk, and ricotta until smooth.
- Combine the wet ingredients with the dry ingredients gently; do not overmix.
- Fold in the diced strawberries carefully.
- Spoon the batter into muffin cups about three-quarters full and sprinkle demerara sugar on top.
- Bake for about 20 minutes or until golden brown and a toothpick comes out clean.
- Let cool in the tin for a few minutes before transferring to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 259
- Sugar: 13g
- Sodium: 159mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 56mg