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Strawberry Ricotta Muffins

Strawberry Ricotta Muffins

YIELD 16 muffins


  • 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


  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.