Topped with a crunchy streusel, these muffins aren’t just a great on-the-go breakfast; they’re an indulgent snack, a fruity dessert, or a simply elegant brunch bread. A combination of melted butter and oil create a moist crumb, creamy ricotta cheese adds richness, and sweet strawberries provide a burst of fresh flavor to every bite.
Strawberry-Ricotta Muffins
For batter: In a large bowl, whisk together 2¾ cups plus 2 tablespoons (360 grams) flour, baking powder, salt, and baking soda.
In a medium bowl, whisk together granulated sugar, ricotta, melted butter, oil, eggs, and vanilla until well combined. Add sugar mixture to flour mixture, folding just until dry ingredients are moistened.
In another medium bowl, toss together strawberries and remaining 2 tablespoons (16 grams) flour; stir into batter just until combined. (Batter will be lumpy; do not overmix.) Cover and refrigerate for 30 to 45 minutes.
For topping: In another medium bowl, whisk together flour, granulated sugar, brown sugar, and salt until well combined. Stir in melted butter and vanilla until mixture is well combined and crumbly. Cover and refrigerate.
Preheat oven to 400°F (200°C). Line every other cup of 2 (12-cup) muffin pans with tulip-style paper liners. Fill empty cups halfway with water.
Divide batter among prepared muffin cups (about ½ cup or 115 grams each).
Bake for 5 minutes. Reduce oven temperature to 375°F (190°C), and bake for 5 minutes more. Working quickly, sprinkle ¼ cup (36 grams) lightly packed topping onto each muffin. Sprinkle strawberries and turbinado sugar on top. Bake until a wooden pick inserted in center comes out clean, 13 to 15 minutes more. Let cool in pans on wire racks for 15 minutes. Serve warm with preserves. Store in an airtight container for up to 3 days.
Source: https://www.bakefromscratch.com/category/recipes/bread/feed/
