Strawberry Ricotta Muffins

These are so fresh and delicious. Amazingly easy and quick to make. If you’re a lover of strawberries, give these a try! They might become your new go to muffin recipe!

Strawberry Ricotta Muffins

Strawberry Ricotta Muffins


  • 375 grams Self Raising Flour
  • 250 grams Ricotta
  • 150 grams Caster Sugar
  • 2 Eggs
  • 1 Cup Milk
  • 60 grams Unsalted Butter, Melted
  • 1 punnet or 250 grams Strawberries, cut into small pieces.
  • 1-2 teaspoons Vanilla Extract


  1. Preheat oven to 160 degrees Celsius, Fan Forced.
  2. Line 1 or 1 and 1/2 12 hole muffin tins with paper patty pans.
  3. Melt the butter, leave to cool a little.
  4. Wash strawberries, pat dry, remove stems and cut into small pieces.
  5. Whisk the Self Raising Flour and Sugar together into a large bowl until well combined.
  6. In a medium bowl, whisk the Eggs, Melted Butter, Milk and Vanilla together until pale yellow and thoroughly combined.
  7. Add the wet ingredients to the dry and stir until just combined.
  8. Carefully stir through the Ricotta and Strawberry pieces until just combined.
  9. Spoon muffin batter into the muffin cases until they are 3/4 full or almost level to the top.
  10. Sprinkle with coarse white sugar to garnish (before baking) if desired.
  11. Bake for 20-25 minutes or until lightly golden or springy to touch.

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