Strawberry Ricotta Jumbo Muffins with Ricotta Glaze

These Strawberry Ricotta Jumbo Muffins are fluffy, full of fresh strawberries, and the simple ricotta glaze makes them feel a little extra without much effort.

It’s Muffin Monday, and these Strawberry Ricotta Jumbo Muffins with Ricotta Glaze were the perfect summer bake. I found the recipe on Bake from Scratch and followed it exactly—sometimes you just don’t need to change a thing! 

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What You'll Need for the Muffins:

• 2¼ cups all-purpose flour, sifted

• ¾ cup granulated sugar

• 2 teaspoons baking powder

• ½ teaspoon fine sea salt

• 1 cup whole milk ricotta cheese

• 2 large eggs

• ⅔ cup whole milk

• ¼ cup vegetable oil

• 2 teaspoons vanilla extract

• 1¼ cups diced fresh strawberries

What You'll Need for the Ricotta Glaze:

• ¼ cup whole-milk ricotta cheese, room temperature

• 1¼ cups confectioners’ sugar

• 1 teaspoon whole milk

• ¼ teaspoon vanilla bean paste

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How to Make Them

• Preheat oven to 350°F and prepare jumbo or regular muffin tins with cooking spray or liners

• In a large bowl, mix flour, sugar, baking powder, and salt

• Whisk ricotta until smooth; add eggs and milk, then stir in oil and vanilla

• Fold wet ingredients into dry ingredients until just combined—don’t overmix

• Gently fold in diced strawberries

• Fill muffin cups about three-quarters full

• Bake jumbo muffins for 22–27 minutes or regular muffins for 15–20 minutes, test doneness with a toothpick

• Cool muffins in pan for 10 minutes, then transfer to wire rack

• Whisk glaze ingredients until smooth and drizzle over cooled muffins before serving

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Tips for the Best Muffins

• Use fresh, ripe strawberries for the best flavor.

• Don’t overmix the batter to keep muffins tender.

• Room temperature ingredients blend better.

• Make the glaze ahead and bring it to room temp before drizzling.

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These muffins have the perfect balance of fluffy texture and juicy strawberries, plus that creamy ricotta glaze that adds a subtle sweetness without being overpowering. They’re great for breakfast, brunch, or just a midday treat with coffee.

Thank you so much to Stacy from Food Lust People Love for hosting #MuffinMonday! Be sure to check out the links below to discover all the other amazing muffin recipes shared this month. And if you try these Strawberry Ricotta Jumbo Muffins, I’d love to hear what you think—drop a comment or a rating on the recipe card!

Strawberry Ricotta Jumbo Muffins

Author: Jolene's Recipe Journal

Ingredients

• 2¼ cups all-purpose flour, sifted
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon fine sea salt
• 1 cup ricotta cheese
• 2 large eggs
• ⅔ cup whole milk
• ¼ cup canola or vegetable oil
• 2 teaspoons vanilla extract
• 1¼ cups diced fresh strawberries

Ricotta Glaze

• ¼ cup whole-milk ricotta cheese, room temperature
• 1¼ cups confectioners’ sugar
• 1 teaspoon whole milk
• ¼ teaspoon vanilla bean paste

Instructions

1. Preheat oven to 350°F. Prepare jumbo or regular muffin tins with spray or liners.
2. In a large bowl, mix flour, sugar, baking powder, and salt.
3. In another bowl, whisk ricotta until smooth. Add eggs, milk, oil, and vanilla; mix until combined.
4. Fold wet ingredients into dry just until combined, then gently fold in strawberries.
5. Fill muffin cups about three-quarters full. Bake jumbo muffins 22–27 minutes or regular muffins 15–20 minutes, until a toothpick comes out clean. Cool 10 minutes in pan, then on wire rack.
6. Whisk glaze ingredients until smooth and drizzle over cooled muffins before serving.

Ricotta Glaze:

1. In a medium bowl, whisk ricotta until smooth. Add confectioners’ sugar, milk, and vanilla bean paste. Whisk until smooth. Drizzle glaze over muffins just before serving.

Notes

• Muffins are best the same day they are made, but they can be stored in an airtight container at room temperature or in refrigerator for up to 3 days.

• Glaze can be prepared ahead of time and stored in the refrigerator until ready to serve. Let glaze come to room temperature before using. Whisk until smooth.

Source: https://bakefromscratch.com/strawberry-ricotta-muffins/

Recommended Products

OXO large cookie scoop

Nonstick 6-Cup Jumbo Muffin Pan

Other recipes you may enjoy:

Jolene's Recipe Journal: Zucchini Carrot Muffins

Jolene's Recipe Journal: Lemon Glazed Blueberry Muffins

Jolene's Recipe Journal: S'mores Muffins

Strawberry Ricotta Muffins

Muffins, Breakfast/brunch

American

 

 

  

• ABC Muffins from A Day in the Life on the Farm
• Banana Cream Cheese Muffins from Passion Kneaded
• Panettone Muffins from Karen's Kitchen Stories
• Raspberry Muffins from A Messy Kitchen
• Roasted Strawberry Muffins from Food Lust People Love
• Sourdough Birthday Cake Muffins from Zesty South Indian Kitchen
• Strawberry Ricotta Jumbo Muffins with Ricotta Glaze from Jolene's Recipe Journal