Makes 8 large muffins

  • 300 grams plain flour
  • 1 tablespoon baking powder
  • 100 grams caster sugar
  • 1 cup milk
  • 2 eggs
  • 100 grams butter, melted and cooled
  • 250 grams strawberries, hulled, cut in half
  • 200 grams buffalo ricotta


Sift the flour, baking powder and sugar into a bowl – make a well in the centre.

Lightly whisk together the milk and eggs and pour this into the dry ingredients, followed by the cooled, melted butter.

Stir until combined and them tumble in the strawberries, crumble in about a quarter of the ricotta and then fold this gently through so the strawberries just disperse through the batter and the ricotta doesn’t break up too much.

Fill your muffin cases about half way, top with a rough piece of ricotta and then cover with more batter.

Bake in a preheated 170°C oven until golden and cooked through – about 20-30 minutes.

Cool slightly in the pan before moving on a wire rack to cool completely.

Because of the large pieces of ricotta and strawberries within the muffin you’ll find that the surface will crack but I just think that adds to their character.