Deliciously fruity and sweet strawberry orange ricotta muffins. These gluten free muffins are perfectly tender and moist thanks to ricotta cheese, are filled with fresh chopped strawberries, and topped with a strawberry orange glaze.
It snowed three days last week. Actually, at one point we also had freezing rain and a thunderstorm all at the same time. If you don’t think that’s crazy, even for Minnesota, let me politely remind you it’s April and it’s been a long winter. I’m ready for some sunshine.
So, let me tell you all about these Gluten Free Strawberry Orange Ricotta Muffins.
These strawberry orange muffins are literally sunshine in a bite. They are SO GOOD. The batter even looks and smells like sunshine in a bowl. Maybe it’s just been a long winter, but these muffins remind me of all things spring.
The strawberry and orange flavors pair perfectly together in these gluten free muffins. The burst of citrus form the orange zest and juice tastes delightful with the soft chopped strawberries that almost melt in your mouth.
That being said. I think these strawberry orange ricotta muffins are my new favorite muffin recipe. I’ve made a lot of muffins on the blog so far, and they all have a special place in my heart…or stomach. Lemon poppy seed muffins are a step back to my childhood, pumpkin muffins are always delicious choice, and chocolate espresso muffins are literally drool worthy. But these muffins just have something extra special that keep me coming back for more.
That’s why my freezer is currently stocked with two batches.
So why ricotta in muffins? Because ricotta cheese is amazing. It’s high in protein, making me feel like it’s totally acceptable to have these for breakfast, snacks, dessert, or all of the above. It’s also the key ingredient in this muffin recipe that makes them wonderfully tender and moist.
Before you start making these strawberry orange ricotta muffins, let me tell you something really important. These muffins are actually even BETTER when refrigerated. The orange flavor really comes out, and they even taste significantly sweeter. I also find gluten free baked goods tend to stay fresher when refrigerated. So do me a favor and please store them in the fridge, K?
Lastly, this recipe is pretty delicate when it comes to the amount of flour used. I prefer to weigh, since I sometimes get different measurements depending on how I scoop or measure my flour that day. To measure correctly, you should lightly scoop and spoon your flour into a measuring cup, and level off before weighing or adding to your mixing bowl. No scooping out of the flour bin, please! Or you may end up with way too much flour…AKA muffins that are too dense and not moist.
I so hope you enjoy these gluten free muffins. Make them for breakfast, holiday brunch like Easter or Mother’s Day coming up, or for summer snacks. Happy baking!
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