Breads & Baked Goods, Desserts

Ricotta & Buttermilk Muffins

  • Prep 10 mins
  • Total 35 mins
  • Easy
  • Serves 6

Super easy and delicious muffins.


  • Contains Milk/Dairy
  • Contains Eggs

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Eggs

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  • 250g cake flour
  • 100g sugar
  • 125g ricotta cheese
  • 100ml buttermilk
  • 1 tsp baking powder
  • 1/2 tsp soda
  • 60ml olive oil or melted butter
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup strawberries, cut into 4’s
  • 1 tsp salt

For the crumble topping

  • 60g sugar
  • 60g flour
  • 60g room temperature butter


  • Step 1

    Beat the eggs with sugar until fluffy.

  • Step 2

    Add the cheese and buttermilk and mix well until combined.

  • Step 3

    Add the butter and vanilla extract. Mix well.

  • Step 4

    Mix all dry ingredients ( flour, salt, baking powder, soda).

  • Step 5

    Add the wet to dry ingredients. Using wooden or silicon spatula mix everything until all flour is well incorporated and no dry bits are visible. Set aside for 10 min.

  • Step 6

    In the meantime, heat the oven to 180 C.

  • Step 7

    Prepare the crumble.  Rub the butter into the flour until it resembles breadcrumbs, then stir in the sugar.

  • Step 8

    You will make 12 small or 6 large muffins. Place muffin cases into the muffin tin, fill up each case halfway with the batter. Add some strawberries, and add another portion of batter to fill up the case. Sprinkle with the crumble.

  • Step 9

    Bake the muffins for 15-25 min or until golden brown.