Scribd Logo
Upload

Welcome to Scribd!

  • 53 views

    Strawberry Ricotta Muffins

    Uploaded by

    Anushree Pawanraj
    This recipe is for strawberry ricotta muffins that are extra moist and soft from the addition of ricotta cheese. The ricotta cheese makes the muffins light and fluffy while also adding moisture. Fresh strawberries are folded into the batter along with the ricotta cheese. The simple recipe can be made in two bowls and requires whisking together dry ingredients, mixing wet ingredients like ricotta cheese and eggs, and then folding the mixtures together along with diced strawberries. The muffins bake for 15-20 minutes until a toothpick inserted in the center comes out clean.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Strawberry Ricotta Muffins

    Uploaded by

    Anushree Pawanraj
    53 views3 pages
    This recipe is for strawberry ricotta muffins that are extra moist and soft from the addition of ricotta cheese. The ricotta cheese makes the muffins light and fluffy while also adding moisture. Fresh strawberries are folded into the batter along with the ricotta cheese. The simple recipe can be made in two bowls and requires whisking together dry ingredients, mixing wet ingredients like ricotta cheese and eggs, and then folding the mixtures together along with diced strawberries. The muffins bake for 15-20 minutes until a toothpick inserted in the center comes out clean.

    Original Description:

    Strawberry Ricotta Muffins

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This recipe is for strawberry ricotta muffins that are extra moist and soft from the addition of ricotta cheese. The ricotta cheese makes the muffins light and fluffy while also adding moisture. Fresh strawberries are folded into the batter along with the ricotta cheese. The simple recipe can be made in two bowls and requires whisking together dry ingredients, mixing wet ingredients like ricotta cheese and eggs, and then folding the mixtures together along with diced strawberries. The muffins bake for 15-20 minutes until a toothpick inserted in the center comes out clean.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    53 views3 pages

    Strawberry Ricotta Muffins

    Uploaded by

    Anushree Pawanraj
    This recipe is for strawberry ricotta muffins that are extra moist and soft from the addition of ricotta cheese. The ricotta cheese makes the muffins light and fluffy while also adding moisture. Fresh strawberries are folded into the batter along with the ricotta cheese. The simple recipe can be made in two bowls and requires whisking together dry ingredients, mixing wet ingredients like ricotta cheese and eggs, and then folding the mixtures together along with diced strawberries. The muffins bake for 15-20 minutes until a toothpick inserted in the center comes out clean.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    Strawberry Ricotta Muffins

    April 19, 2020


    Jump to Recipe

    Extra moist and soft, these strawberry ricotta muffins are the perfect breakfast treat. Filled
    with fresh strawberries and sweet ricotta cheese, these are good to the last crumb.

    Loaded with fresh strawberries, these delicate, melt-in-your-mouth strawberry muffins have
    a secret ingredient to get the perfect moist texture: ricotta cheese. The ricotta cheese
    makes these muffins extra light and fluffy. It adds moisture, without making them dense or
    chewy.

    This simple strawberry ricotta muffin recipe can be made in two bowls, no mixer required.
    In under 30 minutes, you’ll find yourself with a batch of warm muffins ready to be enjoyed.

    How to Make Strawberry Ricotta Muffins


    To start, whisk together your dry ingredients in a large bowl. Set this aside while you
    prepare the rest of the muffin batter.

    In another bowl, whisk together the ricotta cheese until smooth. You want to lighten up the
    ricotta cheese and remove any lumps before adding the remaining ingredients. Doing this
    now helps reduce the amount you’ll need to mix the batter later – an important step in
    keeping these muffins light and fluffy!

    Add the eggs and sour cream to the ricotta and whisk until smooth. Repeat with the oil and
    vanilla, mixing until combined. Add the ricotta mixture to the flour and fold with a spatula.
    Be careful not to overmix your strawberry ricotta muffin batter. It may have a few lumps,
    and that’s perfectly fine. Lastly, fold in the diced strawberries.

    Divide the batter evenly between the muffin cups. Since muffin pans differ slightly, make
    sure to fill each cup no more than ¾ full with batter. Filling them up all the way actually
    causes them to collapse and not have that perfect domed top. Bake the strawberry ricotta
    muffins for 15-20 minutes or until a toothpick inserted into the center comes out clean.

    These strawberry ricotta muffins are best the same day they are made, but they will stay
    moist for several days. Packed with berry flavor and incredibly moist and tender from the
    ricotta, each bite is unbelievably delicious!

    Ingredients

     2 cups (280g) all-purpose flour, sifted


     3/4 cup (150g) granulated sugar
     2 teaspoons baking powder
     1/2 teaspoon salt
     1 cup (240 ml) ricotta cheese
     2 large eggs
     3/4 cup (180 ml) sour cream
     1/4 cup (60 ml) canola or vegetable oil
     2 teaspoons vanilla extract
     1 1/4 cups diced fresh strawberries

    Instructions

    1. Preheat oven to 350ºF/180ºC. Spray muffin cups with nonstick cooking spray or line
    with cupcake liners. Set aside.
    2. In a large bowl combine flour, sugar, baking powder, and salt. In a medium bowl,
    whisk ricotta cheese until smooth. Add eggs and sour cream and whisk until smooth.
    Add oil and vanilla extract, and mix until well combined. Add the ricotta mixture into
    the flour mixture and fold with a wooden spoon or a rubber spatula just until
    combined. Gently fold in diced strawberries.
    3. Divide batter evenly between muffin cups. Bake for 15-20 minutes or until a
    toothpick inserted into the center of a muffin comes out clean. Remove from oven.
    Allow to cool 10 minutes in pan, then gently transfer to a wire rack to cool
    completely.
    4. Muffins are best the same day they are made, but can be kept in an airtight
    container in the fridge for up to 3 days. They can be frozen for up to 2 month and
    thawed overnight in the fridge.

    You might also like