These sweet treats are sure to become an addiction. This recipe is based on a recipe for blueberry muffins in Baking With Julia by Dorie Greenspan, which specifically warns not to use strawberries because they are too juicy. Roasting the strawberries dehydrates the berries just enough to concentrate their sweetness and make them hold their shape in the muffins.
Note: As with all quick breads, the number one rule is avoid over mixing the batter unless you want hockey pucks instead of fluffy muffins. You can store these goodies in your freezer in an airtight container for up to two months.
Prep Time: 20 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 35 minutes
Ingredients:
- 2 cups medium strawberries
- 3/4 cup ricotta
- 2 large eggs
- 1/2 tsp. vanilla extract
- 10 Tbsp. butter melted and cooled, divided
- 2/3 cup sugar
- 1 tsp. lime zest
- 2 cups flour
- 2 tsp.baking powder
- 1/2 tsp. salt
- 1/4 tsp. baking soda
Preparation:
- Preheat oven to 350°F. Gently wash, hull, and cut strawberries into quarters. Place berries on a cooling rack over a sheet pan. Bake until the strawberries are partially dried, about 45 minutes. Let cool.
- Increase oven to 400°F. Brush a 12-mold muffin tin with 2 Tbsp. of the melted butter. Set aside.
- In a bowl, whisk together the ricotta, eggs, and vanilla. Stir in the remaining butter.
- In a large bowl, use your fingertips to rub together the sugar and lime zest until the sugar is moist. Mix in the flour, baking powder, salt, and baking soda. Use a spatula to gently but quickly fold the ricotta mixture into the dry ingredients. Don’t overwork it. The batter will be thick and heavy. Stir in the roasted strawberries and spoon batter evenly into muffin tins. Bake until the tops of muffins are golden and springy to the touch, about 20 to 25 minutes.
Makes 12 muffins
