Ricotta cheese gives these delicate Strawberry Ricotta Muffins from Shiran Dickman, an ultra-moist texture and richer taste. The touch of tang balances out the sweetness from the fresh bits of strawberry. Find 4 more delicious muffin recipes from Shiran Dickman, here!
Strawberry Ricotta Muffins
Makes 16 muffins or 7 to 8 jumbo muffins
Ingredients
- 2¼ cups (281 grams) all-purpose flour, sifted
- ¾ cup (150 grams) granulated sugar
- 2 teaspoons (10 grams) baking powder
- ½ teaspoon (3 grams) fine sea salt
- 1 cup (225 grams) ricotta cheese
- 2 large eggs (100 grams)
- ⅔ cup (160 grams) whole milk
- ¼ cup (56 grams) canola or vegetable oil
- 2 teaspoons (8 grams) vanilla extract
- 1¼ cups (184 grams) diced fresh strawberries
- Garnish: confectioners' sugar
- Ricotta Glaze (recipe follows)
Instructions
- Preheat oven to 350°F (180°C). Spray 16 muffin cups or 8 jumbo muffin cups with cooking spray, or line cups with paper liners.
- In a large bowl, combine flour, sugar, baking powder, and salt. Set aside.
- In a medium bowl, whisk ricotta cheese until smooth. Add eggs and milk, and whisk until smooth. Add oil and vanilla, and stir until well combined. Add ricotta mixture to flour mixture, and fold with a wooden spoon or a rubber spatula just until combined. Gently fold in strawberries. Divide batter among prepared muffin cups, filling about three-fourths full.
- Bake until a wooden pick inserted in center comes out clean, 15 to 20 minutes for regular muffins or 22 to 27 minutes for jumbo muffins. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Drizzle with Ricotta Glaze.
- Muffins are best the same day they are made, but they can be stored in an airtight container at room temperature or in refrigerator for up to 3 days.
Notes
These recipes were developed with standard muffin pans with a capacity of 80 to 100 ml and jumbo muffin pans with a capacity of 160 to 180 ml.
Ricotta Glaze
Makes about ½ cup
Ingredients
- 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.
Sour cream isn’t mentioned in the ingredients list but it’s mentioned in step 3, how much sour cream do you need?
Hey Melissa,
Sorry about that. It’s actually meant to be referring to the whole milk! We have updated the recipe to reflect the proper directions!
[…] I saw these Strawberry Ricotta Muffins I decided to give them a try, since my ricotta (though technically expired) was unopened and […]
they’re so delicious! I added warmed honey on top for a nice sweet touch. amazing! thank you for the recipe. I’m just having troubles as some muffins are deflating and others are staying high. ad they cool though, I find them deflating?
Hey Savannah,
There are a couple of reasons they might be deflating. First, check the expiration date on your baking powder or soda and make sure they are still active–an expired chemical leveaner can cause deflation. Also, make sure you’re using a gently hand during mixing, and over mixed muffin batter can deflate in the oven. Even opening the oven too early to check the muffins can cause deflation, as the hot air moves out of the oven and causes the cakes that are still baking to rapidly deflate. Just a few things to check for troubleshooting. We hope this helps!
Thank you for the recipe! I love the glaze you added to the muffins- so good!!