Description
Classic Strawberry Ricotta Muffins are the perfect blend of sweetness and creaminess, making them an ideal choice for breakfast or a delightful snack. These muffins are packed with fresh strawberries and creamy ricotta, resulting in a moist and flavorful treat that’s easy to prepare. Perfect for lazy weekend mornings or as a grab-and-go option during busy weekdays, they can be enjoyed warm from the oven or stored for later. With their vibrant flavor and versatile serving options, these muffins are sure to impress family and friends at any gathering.
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 grease a muffin tin.
- In a large bowl, mix together self-raising flour, ground cinnamon, sugar, and salt.
- In another bowl, whisk together eggs, melted butter, vanilla extract, milk, and ricotta cheese until smooth.
- Pour the wet mixture into the dry ingredients and gently fold until just combined.
- Carefully fold in the diced strawberries.
- Spoon batter into muffin cups, filling each about three-quarters full.
- Sprinkle demerara sugar on top of each muffin before baking.
- Bake in the preheated oven for about 20 minutes or until golden brown and a toothpick comes out clean.
- Allow cooling in the tin for 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg