Strawberry-Ricotta Muffins

Topped with a crunchy streusel, these muffins aren’t just a great on-the-go breakfast; they’re an indulgent snack, a fruity dessert, or a simply elegant brunch bread. A combination of melted butter and oil create a moist crumb, creamy ricotta cheese adds richness, and sweet strawberries provide a burst of fresh flavor to every bite.

Strawberry-Ricotta Muffins

Makes 12 muffins

Ingredients

Batter:

3 cups (376 grams) all-purpose flour, divided2 teaspoons (10 grams) baking powder1½ teaspoons (4.5 grams) kosher salt½ teaspoon (2.5 grams) baking soda1 cup (200 grams) granulated sugar1 cup (225 grams) whole-milk ricotta cheese*¼ cup (57 grams) unsalted butter, melted¼ cup (56 grams) neutral oil3 large eggs (150 grams), room temperature2 teaspoons (8 grams) vanilla extract1¾ cups (301 grams) chopped fresh strawberries, patted dry

Topping:

2 cups (250 grams) all-purpose flour6 tablespoons (72 grams) granulated sugar6 tablespoons (84 grams) firmly packed light brown sugar1½ teaspoons (4.5 grams) kosher salt¾ cup (170 grams) unsalted butter, melted1½ teaspoons (6 grams) vanilla extract¼ cup (44 grams) chopped fresh strawberries2 tablespoons (24 grams) turbinado sugarStrawberry preserves*, to serve

Instructions

For batter: In a large bowl, whisk together 2¾ cups plus 2 tablespoons (360 grams) flour, baking powder, salt, and baking soda.

In a medium bowl, whisk together granulated sugar, ricotta, melted butter, oil, eggs, and vanilla until well combined. Add sugar mixture to flour mixture, folding just until dry ingredients are moistened.

In another medium bowl, toss together strawberries and remaining 2 tablespoons (16 grams) flour; stir into batter just until combined. (Batter will be lumpy; do not overmix.) Cover and refrigerate for 30 to 45 minutes.

For topping: In another medium bowl, whisk together flour, granulated sugar, brown sugar, and salt until well combined. Stir in melted butter and vanilla until mixture is well combined and crumbly. Cover and refrigerate.

Preheat oven to 400°F (200°C). Line every other cup of 2 (12-cup) muffin pans with tulip-style paper liners. Fill empty cups halfway with water.

Divide batter among prepared muffin cups (about ½ cup or 115 grams each).

Bake for 5 minutes. Reduce oven temperature to 375°F (190°C), and bake for 5 minutes more. Working quickly, sprinkle ¼ cup (36 grams) lightly packed topping onto each muffin. Sprinkle strawberries and turbinado sugar on top. Bake until a wooden pick inserted in center comes out clean, 13 to 15 minutes more. Let cool in pans on wire racks for 15 minutes. Serve warm with preserves. Store in an airtight container for up to 3 days.

Notes

*We used BelGioioso® Ricotta con Latte® Cheese and Bonne Maman® Strawberry Preserves.

PRO TIPS: Refrigerating the batter allows the flour to fully hydrate, which leads to a higher rise during baking. Batter can also be refrigerated overnight for a make-ahead option. Tulip-style liners allow the muffins to bake up tall with a nice dome and straight sides.

The post Strawberry-Ricotta Muffins first appeared on Bake from Scratch.

Dessert

Strawberry-Ricotta Muffins