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Somehow, making these strawberry poppy seed ricotta muffins reminded me of my late granddad. It may seem like a loose connection to you, but strawberries are berries and berries always make me remember going hunting for small round berries called elderberries as a child. So that my granddad could make elderberry wine, no less. He was tee-total himself, but he still loved making this wine for others. I never got a straight answer from him regarding why he did that. Just as I never got a serious answer from him as to how he ‘magically’ made his thumb split in two, which always, always impressed my sister and I. Most likely he simply enjoyed the experience of picking something fresh from nature and being able to make something with it to bring pleasure to others.
Unfortunately, now new homes have been built on the site of those elderberry bushes and the last time I saw fruit, blackberries I think, growing wild on the outskirts of the city was by a very busy road, traffic fumes no-doubt infusing into the fruit, and with a huge ditch full of stinging nettles between myself and the bushes. So I can’t say I was tempted to hop across and grab some!
I also have fond memories of picking strawberries as a child. Now I’m not the world’s biggest fruit fan by any means, but for me there is nothing that shouts out that summer is here or at least approaching than a lovely bowl of freshly washed and lightly sugared strawberries. Their bright red colour, their pretty shape, their irresistible smell, the way they pair so well with other yummies like chocolate and cream. Let’s face it, strawberries would probably win first prize in all manner of food contests; popularity, beauty, health, taste. You name it, they would be up there on the podium with a smug look on their beautiful heart-shaped faces.
Oh dear. Yes, I am talking about strawberries as if they are people. I’d better talk about these muffins instead before you all decide I’m totally mad and never come back here again.
So I first saw a recipe for strawberry ricotta muffins on Sneh Roy’s excellent blog Cook Republic and I’ve now made them several times. I found them so quick and easy to whip up and the ricotta gives them a lovely deep milky flavour. They also aren’t overly sweet, so the second time I made them I added a good amount of white chocolate chunks, which worked perfectly. This time, though, I decided to try adding some poppy seeds that I had lurking in my cupboard and to top the muffins with a little icing sugar, blended strawberries and lemon juice to give that extra little sweet something. If you’d rather enjoy the fact that these muffins are lighter on the sugar, though, do go ahead and skip the icing. If you do decide to leave them plain, I would recommend sprinkling over a little brown sugar before baking, however, which gives the muffins a lovely caramelized crunch.
Some muffin or cake recipes that I’ve seen warn NOT to add strawberries because of their high water content. Personally, though, I love the fact that the strawberries sort of melt and mush into the batter when cooked. The only caveat I would add is to eat the muffins within a day or two because after that the cooked strawberries do make the cakes debatably a little too wet.
I think I’ll leave you with some strawberry-flavoured good wishes …
Wherever you are in the world, and whether you have said goodbye to winter there yet or not, I wish you many strawberry tarts, bowls of strawberries and cream, strawberry smoothies, strawberry salads perhaps, these strawberry and poppy seed ricotta muffins (of course) and general warm fuzzy strawberry feelings this summer! Amen.
Serves: Makes around 16 muffins
- 2 ½ cups/310 grams self-raising flour
- ¾ cup/150 grams sugar
- 1 teaspoon bicarbonate of soda
- a pinch of salt
- 2 tablespoons poppy seeds
- 1 ½ cups/190 grams fresh strawberries, washed & chopped into quarters (plus four or five extra for decorating, if you like)
- 1 cup/250 grams ricotta cheese
- ½ a stick/60 grams butter, melted
- 2 eggs
- ¾ cup/180 ml milk
- 1 cup icing sugar
- 4 or 5 strawberries
- 1 lemon (a couple of squeezes of the juice)
- Pre-heat the oven to 350F/180C and line a muffin tin (or two) with 16 or so muffin cases.
- Put the flour, sugar, bicarb of soda, salt, poppy seeds
& strawberries together in a large bowl, then stir in the ricotta until combined but still a bit lumpy.
- Melt the butter and let it cool a little, then whisk the eggs and milk into it. Add this wet mixture to the dry ingredients and stir until just combined.
- Spoon the mixture into the muffin cases until they are about ⅔ full. Bake for about 20 minutes or until golden on the top and a skewer stuck into the middle comes out dry.
- Let the muffins cool on a wire rack. Meanwhile, make the glaze. Whizz the strawberries up in a food processor with a couple of squeezes of lemon juice, then add tablespoons of it to the icing sugar until your glaze is the desired consistency (probably 2 or 3 tablespoons). Pour over the cooled muffins. Decorate each muffin with 2 or 3 slices of strawberry, if you like.
If you prefer:
1. omit the poppy seeds and add about 100 grams of chopped white chocolate instead.
2. instead of the strawberry glaze, simply scatter over a little brown sugar before baking.
Eat the muffins within a couple of days to enjoy them at their best (I bet they won't last even that long, though!)
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We are in love with your starwberry poppy seed muffins Helen! Your creation looks heavenly with the sweet glaze. Our starwberry season just started here in Southern Califronia and looking forward to many delicious moments with them. Oh your granddad’s elderberry wine would be a wonderful pairing for these muffins 🙂
Cheers,
J+C
So happy that you like them! To be honest I’m not sure that elderberry tasted all that great, but I think it was the process that my granddad loved so much. 😉
It was so nice to read the stories about your grandfather! 🙂 So these are the strawberry cakes you told me about yesterday. They look so nice and healthy too – so having one too much wouldn’t make me feel ashamed 😉
So glad you liked the stories, Sofia. I miss my grandfather of course so it was nice to remember him today through this post. And I definitely think you could have more than one of these without feeling too guilty. They are really not so bad at all healthwise!
Not only do they look beautiful, but I bet they’re extra delicious as well. Ricotta cake is one of my favorites. I can see how amazing these muffins must be
So glad you like the look/sound of these, Kathy! And thanks so much for paying me a visit, too. I love having new visitors!
That is so neat that your grandad made elderberry wine! That sounds so delicious. What fun memories. These muffins sound amazing! I bet the ricotta gives it great flavor.
It is cool, isn’t it? So glad you like the muffins. 🙂
I love that cooking and food have memory triggers. I bet your grandfather’s elderberry wine was delicious. These muffins look amazing – my kids would love them.
So glad you like the muffins, Pam. As cakes go, they’re really not all that unhealthy, so I think they would be great for the kids. The elderberry wine was actually a bit suspect, apparently, but my grandfather really enjoyed making it, and that’s the important thing! 😉
These look divine, Helen! I love using ricotta in bakes- so good! Glad this recipe bought back some treasured memories for you. Hope you’re having a great week. 🙂
Aw, thanks, Jessica! Such a lovely message. This was the first time I’d experimented with ricotta in cakes, and I was really impressed with the result. Really hope this week is a good one for you, too. 🙂
These strawberry muffins are such a brilliant idea! Love the strawberry/poppy combo! I am so intrigued by the addition of ricotta – cannot wait to try adding it next time!
Thanks so much for sharing these muffins!!
Aw, you’re welcome, Shashi! I really do recommend trying adding ricotta to a cake. It really does change the flavour … in a very good way, of course!
Love recipes with this kind of a family memories attached to them. Oh, and the touch of ricotta is irresistible. Xx
Glad you liked the post, Skye. I really appreciated remembering my granddad for a while as I wrote it. 🙂
Love poppy seed muffins, never thought of combining them with strawberries, yum!!
You’re pictures are beautiful, I especially love the one with the ricotta cheese turned over! 🙂
Thanks, Kaylee! And for the compliments on the photos. I think strawberries always make photos prettier, don’t you?
These look so scrumptious, Helen! I do love strawberries and I can’t wait till strawberry season here. I want to make these muffins!
It’s strawberry season already here in Greece but when I get back to the UK next week I think I’ll have to wait a little longer, too. Sorry to have teased you a little with these!
Hi Helen, Your grandfather sounds like a wonderful man, what a beautiful memory about him and the berries. Love strawberries this time of year, they just cannot be beat. These muffins look amazing!
So glad you liked the story, Cheri. My granddad was a lot of fun. Happy that you like the muffins, too!
I am loving this combination! Strawberries and ricotta in a muffin? Yes! I say definitely yes! Where do I place my order? 🙂
Haha … I wish I could come over there and bring you some! So glad you like them.
Your strawberry muffins look scrumptious!!! Totally irresistible!!
Thanks, Liz! 🙂
Helen, I love this twist on lemon poppyseed! You come up with the best stuff. Strawberries are so good in baked goods, but then you throw in the poppyseeds and you’ve got an incredible muffin! Pinned!
You say the sweetest things, Mary Frances. Thank you!
I saw these on your twitter feed and thought that they looked scrumptious. Good to know that they’re easy and a neverfail too! 😀
So glad you like them, Lorraine. I still need failsafe recipes when it comes to baking!
J’ai bien aimée l’histoire avec ton papy! Moi, quand j’étais petite j’adorais ramasser les mures!
Très belle recette!!
Merci beaucoup, Eva. Mon papy me manque, donc j’aime bien de me souvenir de lui comme ca.
“I never got a straight answer from him regarding why he did that. Just as I never got a serious answer from him as to how he ‘magically’ made his thumb split in two, which always, always impressed my sister and I. ” Same thing with my grandpa! Haha so funny… brought back such great memories, thanks for that!
And these muffins are beautiful! Can’t wait for strawberry season here in NY! Almost!
Haha! That must be some kind of a ‘bad granddad joke’! Totally worked on us, though. Glad to have made you smile and remember, Chris. 🙂
It’s funny because strawberries always remind me of my grandma who used to grow them in our yard (and those babies do need a lot of love and attention). Gorgeous muffins to celebrate strawberry season!
Food does get attached to all sorts of lovely memories, doesn’t it? 🙂
Sometimes I talk to my food like it’s a person too, no shame!! I’ve never had muffins with ricotta in the before, but I think I need to try it!! These look fantastic!
Hi, Nicole! Phew, so glad it’s not just me! Glad you like the muffins.
Oooh! Heavenly strawberry muffins, Helen! I love that you used ricotta in them. The crumb must be divine! And, that shot above the food processor work bowl, with the bright puréed strawberries? Gorgeous! That’s what I was working with today. Well…and raspberries, too. Thanks for sharing the story of your grandfather’s elderberry wine making, too! Cannot wait to try these muffins, girl. Thanks for sharing the recipe!
So glad you like them, Stacy … as I consider you to be a food blogging baking queen! Glad you like the photo of the glaze, too. It’s such a lovely intense colour, isn’t it?
These muffins look like a great way to start the day, Helen! What a lovely, tasty little recipe.
Thanks so much, Julie. Now you’ve made me wish I had one for breakfast this morning!
Helen, I dot know if I should be happy or cry with this post. I absolutely love these. Big, big , big time. But I am so hungry I literally want to eat my computer staring at these (but I know I cant hence the cry comment).
Well, I don’t know if I should be happy that I almost made you cry or not! 😉
I just love how food connects us to find memories 😀 Funny how you made these strawberries people. I can see them standing up showing off. Haha
These muffins look delicious! It’s hard to beat a beautiful heathy muffin 😀
Hi, Cindy! So glad I made you smile a little with this post … and that you like the muffins. Thank you!
Absolutely gorgeous recipe! These are such a lovely treat for Spring 🙂
Thanks, Aimee! So glad you like them. 🙂
Oh I just love these! Strawberries, ricotta and poppy seeds all in one awesome muffin!
I think one of the things I love about cooking is how foods are tied to memories so closely – there’s something really special about that!
You’re totally right. I’m realising that more and more as I write the posts for this blog. A ‘food memory’ is never far away! So glad you like the muffins. 🙂
What lovely memories. 🙂 I’ve never used ricotta cheese in muffins before but I bet it makes them moist and light. These look so delicious. As soon as strawberries are in season, I’m all over these!
I guess I didn’t realise that the strawberry season was so much earlier over here. Never mind – it’ll be there soon enough for you! I hope you do give these a go when it finally arrives. They’re pretty good!
My favourite thing this time of the year is to go pick berries. Even in my built up town I still find loads of free blackberries, I feel so lucky to have this free gift of nature! Thanks for sharing this recipe x
You’re welcome, Mariana! That’s so lucky to have so many berries available close by.
These muffins are gorgeous. Strawberries are the epitome of summer and I could so see myself packing these up for a trip to the beach.
Hi, Alexandra. Thanks so much for visiting! What a great idea to take these to the beach. You’re right, they would be a perfect post-swim snack! What a shame I’m leaving Greece in a few days – just before beach season kicks in!