Mini Strawberry Ricotta Muffins
8 servings
45 minutes
Mini muffins with strawberries and ricotta are a refined treat that combines the airy tenderness of Italian cheese with the refreshing tartness of juicy strawberries. Their history traces back to traditional European desserts, where ricotta is valued for its softness and creamy texture. These muffins surprise with a harmony of flavors: sweet but not cloying, with a hint of freshness. They are perfect for morning coffee, afternoon tea, or an elegant dessert at a dinner party. Their small size makes them a convenient snack, while the crispy golden crust is a delightful complement to the soft heart of the muffin. They are quick and easy to prepare, allowing you to enjoy this delicacy anytime you crave a tender and aromatic dessert.
1
Preheat the oven to 230 degrees.
2
Mix flour, baking powder, sugar, and salt.
- Wheat flour: 120 g
- Baking powder (raising agent): 0.5 teaspoon
- Sugar: 50 g
- Salt: 0.3 teaspoon
3
Mix ricotta, butter, milk, and yolk.
- Ricotta cheese: 90 g
- Sunflower oil: 25 ml
- Milk: 25 ml
- Chicken egg: 1 piece
4
Chop the strawberries finely. Whip the egg white.
- Strawberry: 95 g
5
Mix everything carefully.
6
Fill the dough into the molds to the edges.
7
Bake for 11–14 minutes until golden brown.
