Strawberry Ricotta Muffins

Photography, Recipe Development, and Styling by Shiran Dickman

Ricotta cheese and sour cream give 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
Instructions
  1. 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.
  2. In a large bowl, combine flour, sugar, baking powder, and salt. Set aside.
  3. 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.
  4. 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. 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.

 

 

 

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