¼ cup (56 grams) whole-milk ricotta cheese, room temperature
1¼ cups (150 grams) confectioners’ sugar
1 teaspoon (5 grams) whole milk
¼ teaspoon (1.5 grams) vanilla bean paste
Instructions
In a medium bowl, whisk ricotta until smooth. Add confectioners’ sugar, milk, and vanilla bean paste. Whisk until smooth. Drizzle glaze over muffins just before serving.
Notes
Glaze can be prepared ahead of time and stored in the refrigerator until ready to serve. Let glaze come to room temperature before using. Whisk until smooth.
Recipe by Bake from Scratch at https://bakefromscratch.com/strawberry-ricotta-muffins/