Strawberry muffins recipes jpg

Strawberry muffins


They are very soft, light and without butter but above all they will bring a little good mood during this difficult period. My basic recipe is enriched in this case with strawberries which I love.

I found some beautiful strawberries a few days ago, I didn’t hesitate for a moment. The breakfast was more beautiful and suddenly made the day better!
Try them they are crazy!


  • 120 g of flour
  • 80 g of granulated sugar
  • 125 g of ricotta
  • 1 medium egg
  • 40 ml sunflower seed oil
  • 7-8 g of baking powder (a level teaspoon)
  • grated lemon or orange peel
  • a pinch of cinnamon
  • 1 tablespoon whole milk
  • Strawberries about 100 g more on the surface


  1. Wash the strawberries well and cut them into small pieces and set aside
  2. In a bowl mix the 00 flour, sugar and baking powder
  3. In another bowl add the liquid ingredients: the ricotta, the oil, the egg, the spoonful of milk and the aromas
  4. Add the dry ingredients to the liquids and mix with the whisk at low speed for a very short time
  5. Finally add the strawberries and mix
  6. Fill the paper or muffin liners 2/3 full, leaving 1 cm free from the edges because the muffins will rise during cooking.
  7. Add the strawberries in small pieces to the surface
  8. Cook in a static oven preheated to 180° for about 30 minutes.Time vary depending on the oven, check and increase cooking times if necessary
  9. Once the cooking time has passed, take them out of the oven and let them cool slightly before eating them
  10. Sprinkle icing sugar on the surface as desired