Strawberry Ricotta Muffins Recipes
RICOTTA-BLUEBERRY MUFFINS
My favorite ricotta-blueberry muffin recipe!
Provided by Annie
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 1h
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with extra-large paper cupcake liners.
- Beat white sugar, butter, and lemon zest together using an electric mixer in a mixing bowl until light and fluffy. Beat in ricotta cheese, followed by egg, lemon juice, and vanilla extract.
- Combine flour, baking powder, baking soda, and salt together in a separate bowl. Stir into butter mixture until just combined; batter will be thick. Carefully fold in blueberries.
- Divide batter evenly among the prepared muffin cups. Sprinkle 1 teaspoon of turbinado sugar over each muffin.
- Bake in the preheated oven until muffins are golden on top and a toothpick inserted into a muffin comes out mostly clean with some crumbs, 26 to 28 minutes. Remove muffins from the oven and carefully transfer to a wire rack to cool, 15 to 20 minutes.
Nutrition Facts : Calories 280.2 calories, Carbohydrate 40.9 g, Cholesterol 46.3 mg, Fat 11 g, Fiber 1.2 g, Protein 5.3 g, SaturatedFat 6.7 g, Sodium 196.1 mg, Sugar 23.2 g
STRAWBERRY MUFFINS
Strawberry muffins that can be made with fresh or frozen strawberries. If using frozen berries, thaw slightly, then chop with a knife.
Provided by Katie Mae
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
- In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
- Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.
Nutrition Facts : Calories 233.1 calories, Carbohydrate 35.9 g, Cholesterol 24.5 mg, Fat 8.2 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 0.9 g, Sodium 283 mg, Sugar 14.3 g
STRAWBERRY RICOTTA MUFFINS
Make and share this Strawberry Ricotta Muffins recipe from Food.com.
Provided by Nierika79
Categories Breakfast
Time 1h15m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Gently wash, hull, and cut strawberries into quarters. Place berries on a cooling rack over a sheet pan. Bake until strawberries are partially dried, about 45 minutes. Let cool.
- Increase oven to 400 degrees. Brush a 12-mold muffin tin with 2 tablespoons melted butter. Set aside.
- In a bowl, whisk together ricotta, eggs, and vanilla. Stir in remaining butter.
- In a large bowl, use your fingertips to rub together sugar and lime zest until sugar is moist. Mix in flour, baking powder, salt, and baking soda. Use a spatula to gently but quickly fold ricotta mixture into dry ingredients. Don't overwork it. The batter will be thick and heavy. Stir in strawberries and spoon batter evenly into muffin tins. Bake until tops of muffins are golden and springy to the touch, about 20-25 minutes.
- Makes 12 muffins.
Nutrition Facts : Calories 250.9, Fat 12.7, SaturatedFat 7.7, Cholesterol 64.3, Sodium 293.6, Carbohydrate 29.6, Fiber 1, Sugar 12.4, Protein 5.2
RICOTTA RASPBERRY MUFFINS
Make and share this Ricotta Raspberry Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 51m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees; line 12-cup muffin pan with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda and salt.
- In a medium bowl, whisk together sugar, eggs, cheese, butter, lemon zest, and vanilla until well blended.
- Add the egg mixture to the flour mixture and stir until just blended.
- Gently fold in raspberries.
- Divide batter equally among prepared muffin cups.
- Bake for 17-21 minutes or until tops are golden and a pick inserted in the center comes out clean.
- Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
Nutrition Facts : Calories 234.9, Fat 10.8, SaturatedFat 6.4, Cholesterol 59.2, Sodium 217.7, Carbohydrate 29.7, Fiber 1.6, Sugar 12, Protein 5.2
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- Preheat oven to 350ºF/180ºC. Spray muffin cups with nonstick cooking spray or line with cupcake liners. Set aside.
- 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.
- 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.
- 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.
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