Strawberry Ricotta Muffins

strawberry ricotta muffins

A cooler summers day calls for baking, to fill the house with warm aromas. These muffins are more on the savoury side and aren’t too sweet, so a perfect afternoon treat for the kids and the adults 🙂


  • 2½cups self-raising flour
  • 1 teaspoon ground cinnamon
  • 2/3 cup caster sugar
  • 2 eggs
  • 3 tablespoons melted unsalted butter
  • 1 cup milk
  • 1 cup full-fat ricotta
  • 250g punnet strawberries chopped
  • Demerara sugar to sprinkle


  1. Preheat normal oven to 180°C
  2. Line a muffin tray with 12 muffin cases.
  3. Sift flour and cinnamon into a large bowl. Add the caster sugar and stir to combine.
  4. In a separate bowl place the eggs, butter and milk and whisk to combine. Add this contents to the dry ingredients and stir until just combined. Stir three-quarters of the ricotta and strawberries into the mixture.
  5. Fill muffin cases and then place remaining strawberries on top with ricotta.
  6. Sprinkle top of each muffin with demerara sugar.
  7. Bake in the oven for 20-25 minutes or until golden.

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