Classic Strawberry Ricotta Muffins
Classic Strawberry Ricotta Muffins are the perfect blend of moistness and flavor, making them an irresistible treat for breakfast or snack time. These delightful muffins are loaded with fresh strawberries and creamy ricotta cheese, resulting in a light and tender texture that’s hard to resist. Ideal for lazy weekend mornings or busy weekdays, they can be easily prepared in advance and enjoyed on the go.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
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)
- 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).
- In a mixing bowl, whisk together the flour, cinnamon, sugar, and salt.
- In another bowl, combine eggs, melted butter, vanilla extract, milk, and ricotta cheese until smooth.
- Pour the wet mixture into the dry ingredients and fold gently until just combined.
- Carefully fold in the diced strawberries.
- Spoon the batter into a greased muffin tin, filling each cup three-quarters full and sprinkling demerara sugar on top.
- Bake for about 20 minutes or until golden brown and a toothpick comes out clean.
- Let cool slightly before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin (80g)
- Calories: 180
- Sugar: 9g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg