Strawberry Ricotta Muffins

I made these muffins for Mother’s Day yesterday. We (my little family along with my Mum, Dad, brother and sister-in-law) enjoyed them along with warm croissants filled with egg salad and smoked salmon, and fruit platters. The original recipe called for 2/3 cup of caster sugar which I found was not enough, so I’ve upped the quantity here. You might also like to add more strawberries – they really made these muffins delectable!

This was my first Mother’s Day as a mum of two. Baby girl is almost four weeks old!

Recipe from

375g (2 and a half cups) self-raising flour
1 tsp ground cinnamon
3/4 cup caster sugar
2 eggs
60g (3 tbs) unsalted butter, melted
250ml (1 cup) milk
1 cup full-fat ricotta
250g punnet strawberries, washed, hulled, quartered
Demerara or raw sugar, to sprinkle
Warmed honey to glaze

Preheat oven to 180°C.

Line a 12-hole muffin pan with 12 muffin cases.

Sift the flour and cinnamon into a large bowl. Add the caster sugar and stir to combine.

Place the eggs, butter and milk in a jug and whisk to combine. Add the liquid ingredients to the dry ingredients and stir until just combined. Stir three-quarters of the ricotta and strawberries into the mixture. Place heaped tablespoons in each muffin case.

Top each muffin with pieces of remaining strawberries and a little of the remaining ricotta.

Sprinkle top of each muffin with extra sugar. Bake in the oven for 20-25 minutes or until golden. When still hot, brush with honey that has been warmed and thinned in the microwave and sprinkle extra sugar if you dare!


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