Recipe – Springtime Strawberry & Ricotta Muffins

Recipe - Strawberry and Ricotta Muffins

We are heading into the final Bank Holiday for a quite some time. Use your three day weekend to indulge and take the time to bake yourself a lovely sweet taste of spring with our fantastic recipe for these Strawberry and Ricotta Muffins


  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 cup sugar
  • ¼ tsp ground nutmeg
  • 2 eggs
  • ¼ cup (½ stick) melted and cooled butter
  • ½ cup cold water
  • 1 cup washed, stemmed and chopped strawberries
  • 1 cup ricotta cheese.


Pre-heat oven to 375°.

  1. Spray muffin pans with non-stick spray.
  2. Sift all dry ingredients together into a large bowl.
  3. Add eggs, butter and water and stir gently only until the dry ingredients are almost all moistened.
  4. Add strawberries and ricotta and continue to mixgently until incorporated. Be careful not to overmix.
  5. Spoon or scoop into prepared muffin pans, filingthem about ¾ full.
  6. Bake for about 25 minutes or until a toothpick insertedinto the center comes out clean.
  7. Allow to cool for a few minutes before removing from pan.
  8. Serve warm

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