Description
Moist and fluffy muffins made with creamy ricotta, juicy strawberries, and crunchy almonds. Perfect for breakfast or a light snack.
Ingredients
Units
Scale
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1 cup ricotta cheese
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup fresh strawberries, chopped
- 1/3 cup sliced almonds
- Additional sliced almonds and sugar for topping (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease well.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, combine the granulated sugar, brown sugar, melted butter, ricotta, eggs, vanilla extract, and milk. Mix until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Do not overmix.
- Fold in chopped strawberries and sliced almonds gently.
- Spoon the batter evenly into the prepared muffin cups.
- Top each muffin with a few extra sliced almonds and a sprinkle of sugar if desired.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use full-fat ricotta for best texture and richness.
- Frozen strawberries can be used; thaw and drain excess liquid before using.
- Muffins taste even better the next day after flavors meld.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 11g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg
