strawberry ricotta muffins
Perfect for breakfast or an afternoon snack, these delicious ricotta muffins are packed full of fresh strawberries and topped with honey-kissed oats!
Ingredients
- 2 1/4 cups all purpose flour
- 2/3 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup ricotta cheese
- 2 eggs
- 2/3 cup whole milk
- 3 tbsp unsalted butter
- 1/4 cup canola oil
- 1 tsp vanilla extract
- 1 1/4 cup diced fresh strawberries
- 1/2 cup oats
- 1 tbsp honey
Instructions
- Preheat your oven to 350 degrees.Spray 12 muffin cups with cooking spray, or line cups with paper liners.In a large bowl, combine flour, sugar, baking powder, and salt. Set aside.Melt the butter and set aside to cool slightly.In a medium bowl, whisk ricotta cheese until smooth. Add eggs and milk, and whisk until smooth. Add oil, butter and vanilla, and stir until well combined. Add ricotta mixture to flour mixture, and fold with a wooden spoon or a rubber spatula just until combined. Gently fold in strawberries. Divide batter among prepared muffin cups, filling about three-fourths full.Combine the oats and honey in a small bowl. Using a spoon and your fingers, place 1-2 tablespoons of the oat mixture over each muffin.Place the muffin pan into the oven and bake until a wooden pick inserted in center comes out clean, 20-25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
Notes
Muffins are best the same day they are made, but they can be stored in an airtight container at room temperature or in refrigerator for up to 3 days.