Strawberry-Ricotta Muffins - Bake from Scratch

      These muffins are topped with a crunchy streusel and serve not only as a delicious on-the-go breakfast but also as a rich snack, a fruity dessert, or an elegantly simple brunch bread. The combination of melted butter and oil ensures a moist texture, while creamy ricotta cheese adds richness, and sweet strawberries introduce a fresh burst of flavor in every bite.

      Yields 12 muffins

      Batter: 3 cups (376 grams) all-purpose flour, divided; 2 teaspoons (10 grams) baking powder; 1½ teaspoons (4.5 grams) kosher salt; ½ teaspoon (2.5 grams) baking soda; 1 cup (200 grams) granulated sugar; 1 cup (225 grams) whole-milk ricotta cheese*; ¼ cup (57 grams) unsalted butter, melted; ¼ cup (56 grams) neutral oil; 3 large eggs (150 grams), at room temperature; 2 teaspoons (8 grams) vanilla extract; 1¾ cups (301 grams) chopped fresh strawberries, patted dry.

      Topping: 2 cups (250 grams) all-purpose flour; 6 tablespoons (72 grams) granulated sugar; 6 tablespoons (84 grams) firmly packed light brown sugar; 1½ teaspoons (4.5 grams) kosher salt; ¾ cup (170 grams) unsalted butter, melted; 1½ teaspoons (6 grams) vanilla extract; ¼ cup (44 grams) chopped fresh strawberries; 2 tablespoons (24 grams) turbinado sugar; Strawberry preserves*, for serving.

      For the batter: In a large bowl, mix together 2¾ cups plus 2 tablespoons (360 grams) flour, baking powder, kosher salt, and baking soda. In another medium bowl, blend the granulated sugar, ricotta, melted butter, oil, eggs, and vanilla until fully combined. Fold the sugar mixture into the flour mixture until the dry ingredients are just moistened. In a separate medium bowl, combine the strawberries with the remaining 2 tablespoons (16 grams) of flour; then fold this gently into the batter until incorporated. (The batter will be lumpy; avoid overmixing.) Cover and chill in the refrigerator for 30 to 45 minutes.

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

      Preheat the oven to 400°F (200°C). Line every other cup of two (12-cup) muffin pans with tulip-style paper liners, filling the empty cups halfway with water. Evenly divide the batter among the prepared muffin cups (about ½ cup or 115 grams each).

      Bake for 5 minutes. Lower the oven temperature to 375°F (190°C) and continue baking for another 5 minutes. Working quickly, generously sprinkle ¼ cup (36 grams) of the topping onto each muffin, along with the chopped strawberries and turbinado sugar. Bake until a toothpick inserted into the center comes out clean, about 13 to 15 minutes more. Allow to cool in the pans on wire racks for 15 minutes. Serve warm with preserves. Store in an airtight container for up to 3 days.

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

      PRO TIPS: Refrigerating the batter allows the flour to fully absorb moisture, resulting in higher muffins during baking. The batter can also be chilled overnight for convenience. Tulip-style liners help the muffins rise tall with a lovely dome and straight sides.

      We'd love to hear your feedback!