Ricotta Muffins With Strawberries

by | Apr 21, 2012 | 19 comments

Ricotta Muffins With Strawberries

The first time I had a muffin, I was 23. We had just moved to Singapore and on one of my first walks to the local bakery, I discovered trays laden with fluffy cloud topped cupcakes some studded with chocolate chips and some with oozing blueberries. The proverbial choc-chip and blueberry muffins that later I was to learn were a staple in most cafes and 24 hour convenient stores. So I bought two chocolate chip muffins, because believe it or not I was worried I might not like the blueberry muffin since I had never tasted blueberries before. I loved them instantly, because they didn't have a big dollop of cream on top like cupcakes did. A few years later I baked my first batch of muffins that turned out to chewy because I went heavy-handed on them. Not one to give up, I learnt to mix gently and before long I was baking muffins that were moist and full of flavour. I baked every kind except the choc-chip and blueberry ones. A few years after that first encounter with blueberry muffins, I tasted my very first blueberry when we moved to Australia. But that story is for another day.

Strawberry Ricotta Muffins

Today, I am sharing a recipe for ricotta muffins that can be easily adapted by changing just one ingredient to get a whole new breed of muffins. I have baked ricotta muffins with strawberries. You can swap strawberries for choc-chips or blueberries or raspberries and you will have brand new muffins every single time using the same base recipe. The ricotta is wonderfully moist and these muffins are not very sweet. I have shared some possible flavour combinations at the end of the recipe. I love them all.

Strawberry Ricotta Muffins

Food Photography, Styling & Prop Alert - White Enamel Cake Tin - $49.95 Sussan. Autumn Drop pattern fabric - $2 from Spotlight. Round Black Wire Rack - $12 from Target. White Board - Upcycled table top from the salvage yard painted in British Paints Antique Linen.

Strawberry Ricotta Muffins





Ricotta Muffins With Strawberries

Preparation Time - 15 minutes
Baking Time - 20 minutes
Makes - 16


2 1/2 cups self raising flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
a pinch of salt
1 cup fresh ricotta
3/4 cup caster sugar
1 1/2 cups fresh strawberries (washed, green crowns snipped off and fruit quartered)
60g butter, melted
2 eggs
3/4 cup milk


Preheat oven to 180C. Cut 16, 10cm squares of baking paper. Grease and line with these baking paper squares, a 12 hole friand or muffin tin.
Combine flour, sugar, bicarbonate of soda, cinnamon, nutmeg, salt and strawberries in a large bowl. Add the ricotta and mix gently with a wooden spoon, till mixed through but still lumpy in bits and parts.
In another bowl, lightly whisk butter, milk and eggs. Add to the flour and gently mix with a wooden spoon until barely combined. Spoon batter into each prepared friand hole until 2/3 rds of the way full. Sprinkle some raw sugar on top and bake in the pre-heated oven for approximately 20 minutes until golden and cooked through.
Sprinkle with icing sugar to serve.


Mango Coconut - Swap strawberries for diced firm mangoes. Top with shredded coconut and sugar. Omit cinnamon and nutmeg.
Rhubarb Vanilla - Swap strawberries for fresh or frozen rhubarb cuts. Omit cinnamon and nutmeg. Add 1 tablespoon of vanilla extract to the egg mixture. Top with sugar and mixed spice.
Mixed Fruit - Swap strawberries for 1 cup of chopped dried figs and 1/2 cup of dried cranberries. Add 1 tablespoon of citrus peel. Top with sugar and mixed spice.
Breakfast - Swap strawberries for chopped firm bananas. Top with muesli and mixed spice for added crunch.




Find More Recipes By CategoryBaking Breakfast Cafe Style Fruit



I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!


  1. Cruisinginstyle

    I just made these for my 4 kids - one of them doesn't eat strawberries so I separated the batter and added strawberries & choc chips to 2/3 of the batter and lemon juice, lemon rind and vanilla extract to the other 1/3. They devoured 2 muffins each and LOVED them! Batter amount was perfect for 12 muffins.

  2. Benthe

    I made these yesterday, I loved them 🙂 Very light and fluffy !

  3. Peter G | Souvlaki For The Soul

    These look so good Sneh…moist (and not overbeaten!) muffins taste the best. Love the ricotta addition too!

  4. penny aka jeroxie

    I think I can have many many of these muffins.

  5. thelittleloaf

    I do love a good moist muffin - so much more simple and delicious than a fancy frosted cupcake! I love the idea of using ricotta in the batter - can imagine it makes them beautifully tender crumbed.

  6. Jennifer (Delicieux)

    Those muffins look fabulous Sneh!! As does that gorgeous tin. I can't believe you got it from Sussan of all places. I never think to go there.

    By the way, I see you are reading The Help. I hope you are enjoying it as much as I did.

  7. cakeboule

    Oh my they look great! I love the tin, the fabric the whole thing as much as I love the muffins. I have nto mastered the muffin yet but will try to be gentler next time. Fantastic as always.

  8. SarahKate (Mi Casa-Su Casa)

    These muffins look lovely (you're a fantastic food stylist!) And I'm loving the idea of mango coconut ricotta muffins! Fantastic versatile recipe.

  9. Laura (Tutti Dolci)

    Strawberries are my absolute favorite; these muffins sound divine!

  10. la domestique

    Blueberry muffins are my favorite, but those perfect little strawberries are calling to me and I love the idea of strawberry-ricotta muffins.

  11. Eileen

    Another person in the world prefers muffins and cakes without frosting! Now I can die happy (not really; I want some of those muffins first, for one thing). 🙂

  12. najwa kronfel

    I wish I had some of these great looking muffins right now, yum!

  13. Willow

    What a beautiful little recipe this is! I haven't made muffins in a while, but love the idea of adding ricotta to the batter. Will definitely have to try that next time. 🙂

  14. Jeanine

    Yum! I wish I had some ricotta in my fridge - I would bake these right now.

  15. tania@mykitchenstories

    Thanks for the great versatile muffin recipe. It is such a simple thing but quite often very difficult. Yours looks soft and delicious

  16. Rekha K

    Love your styling and pictures... Love fruity muffins at least they involve lesser guilt on the conscious...one can always take an excuse that I ate fruit 🙂

  17. Rosa

    Lovely muffins! They look and sound so delicious.



  18. chinmayie @ love food eat

    I am a big fan of muffins. When I crave to bake something I always reach out to my muffin pan. I like that fact that they are quick to make and can be enjoyed any time of the day.
    Strawberry ricotta muffins sound so good!

  19. marissa @ the boot

    sneh, you are an amazing stylist! i could just pluck up one of those muffins and eat it right now! gorgeous! and thanks so much for including the tips on where to find the beautiful objects!


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