Strawberry and Ricotta Muffins — Credit: Flavur / OpenAI

Ingredients

Preparation

Preheat the oven to 375 F (190 C).
Line a 12-cup muffin tin with paper liners (you can add 4 more).
In a large bowl, mix all the dry ingredients together.
Add the strawberry pieces and mix well to coat. This will prevent the pieces from sinking to the bottom of the muffins.
In another bowl, mix the ricotta, oil, milk, and eggs.
Pour the liquid ingredients into the dry ingredients and mix until just combined. Do not overmix.
Pour the batter into the muffin tin and sprinkle with turbinado sugar.
Bake for 20 to 22 minutes, or until the muffins are firm, moist, and golden brown, and a toothpick inserted into the center comes out clean.

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Breakfast and brunch

Strawberry and Ricotta Muffins

Name: Strawberry and Ricotta Muffins
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 12 servings
Ingredients: Dry ingredients; 2 and 2/3 cups (400 g) of unbleached flour; 4 teaspoons (20 ml) of baking powder; 3/4 cup (150 g) of sugar; 1/4 teaspoon (1.2 ml) of salt; 300 g of frozen strawberries, cut into small pieces; Liquid ingredients; 2 and 1/4 cups (300 g) of ricotta; 1/3 cup (80 ml) of sunflower oil; 100 ml of milk; 2 eggs; Turbinado sugar for sprinkling

Preparation: 20 min

Cooking: 22 min

Servings: 12

Indulge in these strawberry and ricotta muffins. Each bite brings an explosion of flavor thanks to the sweetness of the strawberries and the lightness of the ricotta. Perfect for breakfast or as a snack, these muffins are rich in protein and flavor. Easy to prepare and share, they will please everyone, big and small. Don’t hesitate to serve them with a glass of milk or a coffee for a well-deserved break.