Strawberry Almond Ricotta Muffins

Short Description

Strawberry Almond Ricotta Muffins are a delightful fusion of fresh strawberries, creamy ricotta cheese, and the nutty essence of almonds. These muffins boast a moist, tender crumb and are perfect for breakfast, brunch, or an afternoon snack.

Why You’ll Love This Recipe

• Moist and Tender Texture: The inclusion of ricotta cheese ensures a soft and moist crumb, making each bite melt in your mouth.
• Fresh Strawberry Flavor: Chunks of fresh strawberries provide bursts of fruity sweetness throughout the muffin.
• Nutty Almond Undertones: Almond extract adds a subtle nutty flavor that complements the strawberries beautifully.
• Versatile Treat: Suitable for various occasions, from casual breakfasts to elegant brunches.
• Easy to Prepare: Simple ingredients and straightforward steps make this recipe accessible to bakers of all levels.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt
• Ricotta cheese
• Eggs
• Whole milk
• Unsalted butter
• Canola oil
• Vanilla extract
• Almond extract
• Fresh strawberries, diced
• Sliced almonds (optional, for topping)

Directions

1. Preheat the Oven: Set your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
2. Prepare Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Mix Wet Ingredients: In another bowl, whisk the ricotta cheese until smooth. Add the eggs, milk, melted butter, canola oil, vanilla extract, and almond extract. Mix until well combined.
4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix.
5. Fold in Strawberries: Gently fold the diced strawberries into the batter.
6. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. If desired, sprinkle sliced almonds on top of each muffin.
7. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool: Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Yield: 12 muffins
• Preparation Time: 15 minutes
• Cooking Time: 20-25 minutes
• Total Time: 35-40 minutes

Variations

• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
• Dairy-Free Version: Use dairy-free ricotta alternatives and plant-based milk.
• Berry Mix: Incorporate a mix of berries, such as blueberries or raspberries, for a different flavor profile.
• Citrus Twist: Add lemon or orange zest to the batter for a refreshing citrus note.
• Chocolate Chip Addition: Mix in mini chocolate chips for a sweeter treat.

Storage/Reheating

• Storage: Store the muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• Freezing: Wrap muffins individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months.
• Reheating: To reheat, microwave a muffin for 20-30 seconds or warm in a preheated oven at 300°F (150°C) for 5-10 minutes.

FAQs

What does ricotta cheese add to the muffins?

Ricotta cheese adds moisture and a creamy texture, resulting in soft and tender muffins.

Can I use frozen strawberries?

Yes, but it’s best to thaw and drain them to remove excess moisture before adding to the batter.

How can I make these muffins gluten-free?

Use a gluten-free flour blend in place of all-purpose flour. Ensure all other ingredients are gluten-free.

Can I substitute almond extract?

If you prefer, you can omit almond extract or replace it with additional vanilla extract.

How do I prevent the strawberries from sinking?

Toss the diced strawberries in a small amount of flour before folding them into the batter to help suspend them evenly.

Are these muffins suitable for freezing?

Yes, they freeze well. Ensure they are completely cooled before freezing.

Can I make mini muffins with this recipe?

Absolutely. Adjust the baking time to 10-15 minutes for mini muffins.

What can I use instead of canola oil?

You can use vegetable oil, melted coconut oil, or melted butter as alternatives.

How do I know when the muffins are done?

Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, they’re done.

Can I add nuts to the batter?

Yes, chopped nuts like almonds or walnuts can be folded into the batter for added texture.

Conclusion

Strawberry Almond Ricotta Muffins are a delightful combination of creamy ricotta, sweet strawberries, and nutty almond flavors. Their moist texture and rich taste make them a perfect choice for various occasions. Whether enjoyed fresh out of the oven or stored for later, these muffins are sure to please.

Print