Strawberry-Lemon Ricotta Muffins

by Editorial Staff

Recipe for making muffins with strawberries, lemon zest, lemon juice, ricotta, buttermilk and vanilla extract.

Summary

Cook Time	30 mins
Total Time	30 mins
Course	Dessert
Servings (Default: 12)

Ingredients

Instructions

Preheat the oven to 175 degrees. Spray a 12-compartment muffin tin with spray oil or line with paper muffin liners. Melt and cool the butter. Peel the strawberries and cut into pieces.
In a large bowl, stir together flour, baking powder, salt and baking soda. In a medium bowl, grind the lemon zest and sugar. Whisk with eggs, ricotta cheese, buttermilk, vanilla extract, lemon juice and ghee.
Pour the egg mixture into the dry ingredients and stir until smooth. Add chopped strawberries and stir gently until the berries are evenly distributed throughout the dough.
Divide the dough evenly between the 12 muffin pan. Bake until a toothpick inserted into the center of the muffins comes out clean, about 18-22 minutes. Remove the dish from the oven and place it on a rack, let it cool slightly for about 5 minutes. Then remove the muffins from the mold with a knife and allow to cool completely.
Bon appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.