Output with a crunchy Streusel, these muffins are not just an excellent breakfast in motion; They are an indulgent snack, a fruity dessert or a simply elegant brunch bread. A combination of butter and melted oil creates a humid and creamy creamy ricotta cheese adds wealth and sweet strawberries provide an explosion of fresh flavor to each bite.
Strawberry muffins
Fa 12 muffins
Batter:
- 3 cups (376 grams) flour for all uses, divided
- 2 spoons (10 grams) Powder cast
- 1½ spoons (4.5 grams) Kosher salt
- ½ teaspoon (2.5 grams) Sodium bicarbonate
- 1 cup (200 grams) granulated sugar
- 1 cup (225 grams) whole milk ricotta*
- ¼ cup (57 grams) not salty butter, melted
- ¼ cup (56 grams) Neutral oil
- 3 large eggs (150 grams), ambient temperature
- 2 spoons (8 grams) Vanilla extract
- 1 range cups (301 grams) freshly chopped strawberries, dried
Topping:
- 2 cups (250 grams) Flour for all uses
- 6 spoons (72 grams) Granulate sugar
- 6 spoons (84 grams) lightly light brown sugar firmly
- 1½ spoons (4.5 grams) Kosher salt
- ¾ cup (170 grams) not salty butter, melted
- 1½ spoons (6 grams) Vanilla extract
- ¼ cup (44 grams) Fresh strawberries chopped
- 2 spoons (24 grams) turbine sugar
- Strawberry preserves*, to serve
For the batter: in a large bowl, beat 2 voids together 2 tablespoons of flour (360 grams), baking powder, salt and baking soda.
In an average bowl, beat together granulated sugar, ricotta, melted butter, oil, eggs and vanilla until they are well combined. Add the sugar mixture to the flour mixture, bending until the dry ingredients are moistened.
In another medium bowl, mix strawberries and remaining 2 tablespoons (16 grams) of flour; Mix the batter until combined. (The batter will be lumpy; do not overestimate.) Cover and keep in the refrigerator for 30-45 minutes.
For the dressing: in another medium bowl, beat flour, granulated sugar, brown sugar and salt until they are well combined. Mix the melted butter and vanilla until the mixture is well combined and crumbly. Cover and keep in the refrigerator.
Preheat the oven to 200 ° C (400 ° F). Assign any other cup of 2 (12 cups) muffin pans with tulip -style paper lining. Fill the empty cups halfway with water.
Divide the batter between prepared muffins cups (about ½ cup or 115 grams each).
Cook for 5 minutes. Reduce the oven temperature to 190 ° C of 375 ° F) and cook for another 5 minutes. Working quickly, sprinkle ¼ cup (36 grams) slightly on each muffin. Sprinkle strawberries and turbinado sugar at the top. Cook until a wooden pick inserted in the center comes out clean, from 13 to 15 minutes more. Leave the pans to cool on the apparers for 15 minutes. Serve hot with conservation. Keep in an airtight container for a maximum of 3 days.
