Strawberry-lemon muffins with ricotta
Description
This recipe yields 12 muffins. They are incredibly quick and easy to make, so they can easily be prepared for breakfast.
Instructions
- 1
Step 1
1. Preheat the oven to 175 degrees. Spray a 12-cup muffin tin with cooking spray or line with paper muffin liners. Melt the butter and let it cool. Hull the strawberries and cut into pieces.
- 2
Step 2
2. In a large bowl, mix together flour, baking powder, salt, and baking soda. In a medium bowl, rub lemon zest into sugar. Whisk in eggs, ricotta cheese, buttermilk, vanilla extract, lemon juice, and melted butter.
- 3
Step 3
3. Pour the egg mixture into the dry ingredients and mix until a smooth consistency is achieved. Add the chopped strawberries and gently stir until the berries are evenly distributed throughout the batter.
- 4
Step 4
4. Evenly divide the dough between 12 muffin cups. Bake until a toothpick inserted into the center of the muffins comes out clean, about 18–22 minutes. Remove the pan from the oven and place it on a wire rack; let cool slightly for about 5 minutes. Then remove the muffins from the pan using a knife and let cool completely.