Description
Deliciously soft and fluffy muffins bursting with fresh strawberries and creamy ricotta.
Ingredients
Scale
- 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
- Preheat your oven to 350ºF (180ºC). Prepare your muffin cups by spraying them with nonstick cooking spray or lining them with cupcake liners.
- In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and salt until well combined.
- In a separate medium bowl, take the ricotta cheese and whisk it until smooth. To this, add the eggs, sour cream, oil, and vanilla extract, mixing until everything is harmonious and creamy.
- Gently combine the wet mixture with the dry ingredients using a wooden spoon or rubber spatula. Be careful not to over-mix; just fold until you barely see the flour.
- Now, fold in the star of the show—your diced strawberries.
- Divide the batter evenly among the prepared muffin cups.
- Place in the oven and bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
- Once done, remove the muffins from the oven and let them cool in the pan for 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
Notes
Best enjoyed fresh. Store leftovers in an airtight container in the refrigerator for up to three days, or freeze them for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg