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    Home » Recipes

    Strawberry Ricotta Muffins

    March 31, 2020 by Stephen & Elise Compston, RD, LDs 5 Comments

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    Whole Grain Strawberry Ricotta Muffins are light, fluffy, and full of juicy berry goodness. They make the perfect snack or anytime treat!

    Overhead shot of stack of Strawberry Ricotta Muffins

    Are you a ricotta cheese fan? We would argue it's perhaps one of the most underrated cheeses out there. In fact, most people we talk to don't have a lot of experience cooking with, or eating, it! Maybe it's surprising to us, because, both growing up in Italian households, we used ricotta in everything! From lasagna to cannoli (of course!), just about every dish was enhanced by adding a little ricotta! I've personally always loved ricotta's mild, naturally sweet flavor, and light, creamy texture that can be enjoyed straight up with a spoon.

    Ricotta is the star ingredient of today's Whole Grain Strawberry Ricotta Muffins. While strawberries may try to steal the show, ricotta is responsible for adding that light, fluffy texture and perfect moisture without density. We aren't here to tell you what to do, but an extra slather of fresh ricotta on these muffins is pretty exquisite. Just saying...

    Recipe Tips

    Traditional whole wheat flour has been our flour of choice for this recipe, with which we've had great success. That said, white whole wheat pastry flour and all-purpose flour can easily sub in for whole wheat if you prefer a milder flavor and more tractional light color. Our favorite brand for whole grain flours is Bob's Red Mill. We've find their quality and grind is perfect for all styles of cooking and baking.

    We find we prefer just a touch of sweetness with these muffins and have used as little as ¼ cup of honey all the way up to ½ cup. Our goldilocks level was a happy ⅓ cup. Depending on personal preference, and how sweet your berries are, you may choose to increase up to ½ cup. Don't have honey on hand? Any favorite liquid sweetener will do.

    Close-up shot of the middle of a Whole Grain Strawberry Ricotta Muffin.
    Overhead shot of stack of Strawberry Ricotta Muffins
    Print Recipe
    4.56 from 9 votes

    Whole Grain Strawberry Ricotta Muffins

    Light, fluffy, and perfectly sweet, these muffins are loaded with whole grains and fresh, juicy strawberries making them the perfect snack or anytime treat.
    Prep Time15 minutes mins
    Cook Time25 minutes mins
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Servings: 12 muffins
    Calories: 209kcal

    Ingredients

    • ½ cup olive oil
    • ⅓ cup honey
    • 2 teaspoon vanilla extract
    • 2 eggs
    • 1 tablespoon freshly squeezed lemon or orange juice
    • 1 cup ricotta cheese low and full fat work well
    • 1 ¾ cup whole wheat flour or whole wheat pastry flour* + 1 tablespoon for dusting strawberries
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • 1 ¾ cups diced strawberries reserve ½ cup for topping

    Instructions

    • Preheat oven to 350 degrees.
    • In a mixing bowl, combine oil, honey, vanilla, and eggs. Whisk until combined.
    • In a separate bowl, whisk together ricotta and citrus juice. Add ricotta to oil mixture and whisk to combine.
    • In a separate bowl, combine flour, baking powder, and salt. Add flour to wet mixture and fold to combine, careful not to over mix.
    • Lightly dust diced strawberries with extra tablespoon of flour (this will help prevent the strawberries from sinking during baking). Add 1 ¼ cup strawberries to muffin mixture and gently fold to combine.
    • Spoon mixture into a lined or silicone muffin tray. Place remaining strawberry pieces on top of muffins and gently press into batter.
    • Bake for 25-28 or until tops are golden and a toothpick comes out clean.

    Notes

    We found ⅓ cup honey to be the perfect level of sweetness, but you may prefer to increase up to ½ cup, especially if strawberries are more tart than sweet. 
    *Don't have whole wheat flour on hand? Whole wheat pastry flour or all-purpose can easily sub in place. Whole wheat flour has a rich, hearty flavor and deeper hue. Whole wheat pastry flour is often made from white wheat, which has a lighter, milder flavor and color. 

    Nutrition

    Calories: 209kcal

    This recipe was adapted from a muffin by Half Baked Harvest.

    Looking for more simple muffin recipes? Check out our recipe for No Sugar Added Banana Hemp Muffins!

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    Reader Interactions

    Comments

    1. Claudia Diamond

      March 31, 2025 at 11:59 am

      5 stars
      I will definitely be making these this weekend after going to the farmer's market and buying fresh strawberries! Strawberries are my favorite fruit, so this I know this recipe will be a keeper! Cannot wait!!

      Reply
    2. Kaitlynn

      April 20, 2021 at 12:35 pm

      5 stars
      These muffins are so moist and delicious. Super easy to make. I had a huge carton of freshly picked strawberries that I didn’t want to go to waste and this was the perfect way to use them! Can’t wait to keep these in rotation!

      Reply
      • Stephen & Elise Compston, RD, LDs

        April 21, 2021 at 2:05 pm

        Hi Kaitlynn! We are SO happy to hear you loved this recipe and those fresh strawberries got put to good use! Thank you for your wonderful feedback!

        Reply
    3. S

      April 02, 2020 at 11:49 am

      Can you use frozen strawberries?

      Reply
      • Stephen & Elise Compston, RD, LD

        April 02, 2020 at 12:19 pm

        Yes! You definitely can. We would recommend (carefully!) dicing the strawberries into smaller pieces and adding them in fully frozen (not defrosted) 🙂

        Reply
    4.56 from 9 votes (7 ratings without comment)

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    The Compstons

    We're Stephen and Elise Compston! Husband and wife registered dietitians, recipe revitalizers, and developers of upgraded everyday eats. We create simple, affordable, plant-focused recipes with fun, fresh, and creative spins on classic dishes and tasty new favorites.

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