Strawberry Orange Ricotta Chia Seed Muffins are packed with ricotta cheese, fresh strawberry chunks, chia seeds and plenty of citrusy orange flavor. Enjoy them with or without the glaze for the moistest healthy muffins ever!
I’m taking some time off from blogging this week to vacation with my family, and as hard as it is to “unplug” and not reply to comments on my posts in a timely fashion and visit all of the blogs that I subscribe to, it must be done. If you’re a blogger, I’m sure you know exactly what I’m talking about it. It’s good to take a break and go undistracted as much as possible, and my Bloglovin’ feed will just be overstuffed with inspiration when I return. 🙂
I know it’s only been a few weeks since I posted my Healthier Fresh Apricot Muffins, and normally I like to space things out a bit so I don’t feel like I’m being redundant, but these just couldn’t wait. I made them this past week as my kids had their cousin sleepover, and I wanted to make something for them to eat for breakfast that was on the healthy side, while still being kid-friendly and appealing. I had some ricotta cheese set aside for another recipe that I never got to, and I decided to finally try baking a ricotta muffin.
These muffins are a spin on lemon ricotta poppyseed muffins, which I’ve never made before. I adapted this recipe from my apricot muffins, simply subbing out the Greek yogurt and milk with ricotta, and fresh strawberries for the apricot. To say these muffins were moist is an understatement…they were the moistest muffins ever…and I was totally blown away. The kids all agreed, giving these a huge thumbs-up. 🙂
Typically, ricotta muffins are made with lemon, but I love adding orange flavor to muffins. I also do the same thing with my berry desserts, such as my Strawberry Orange Rhubarb Pie and my Raspberry Rhubarb Crisp Bars. Ricotta cheese is delicious with whatever citrus flavor you want to use, and orange certainly didn’t disappoint.
Using chia seeds was a first for me — I finally hit the bulk bin and bought just a bit the first time around. I mean, I’m not spending $10 on an entire bag unless I plan to use it…a lot. These muffins only call for 2 tablespoons, which is only a bit, but that’s all they needed. I thought it would be fun to do a chia seed spin on a poppyseed muffin, and we all loved it.
I need to explain the glaze now. These muffins are divine with no glaze at all, and I only added it to make the muffins more picture-pretty. Sure, it did amp up the orange flavor too, which is a bonus, but these muffins are so absolutely moist that the glaze is only optional. If you like your muffins glazed, by all means go for it. If you don’t, you’re not losing out.
The glaze does look kind of irresistible in a sunny kind of way, though, doesn’t it? 🙂
Glaze or no glaze is not the point….the point is, you need to make these muffins. Stat. They may be the moistest, healthy muffins you’ll ever come across, and they’re the perfect thing for the strawberry lovers in your family. They’re fresh and delicious, and full of summer flair. Do you hear that? I think they’re calling your name. 😉
- 1 cup plus 2 tablespoons all purpose flour, divided
- ¾ cup whole wheat white flour*
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- ⅓ cup coconut oil, melted*
- 2 large eggs
- 1 tablespoon orange zest
- 1 teaspoon pure vanilla extract
- 1 cup ricotta cheese
- 2 tablespoons chia seeds
- 1 cup chopped fresh strawberries
- ¾ powdered sugar, sifted
- 1-2 tablespoons fresh orange juice
- 1 tablespoon orange zest
- Preheat the oven to 400 degrees. Line a standard muffin pan with 12 paper liners and spray them lightly with cooking spray. Set aside.
- In a large bowl, whisk together the flours, baking powder, baking soda, salt, and ground cinnamon. Set aside.
- In a medium bowl, whisk together the brown sugar, granulated sugar, coconut oil, and eggs until frothy, about 1-2 minutes. Whisk in the orange zest, vanilla, ricotta cheese, and chia seeds until incorporated. Add the wet ingredients to the dry ingredients, stirring just until combined. In a small bowl, combine the chopped strawberries with the remaining 2 tablespoons of flour until well coated. Gently fold the strawberries into the muffin batter. Fill the muffin liners with the batter, which will almost reach the top. Bake for 18-20 minutes, or until golden brown and the muffin tops spring back when pressed gently with your finger. Cool 5-10 minutes in the pan on a wire rack, then remove from the pan and cool completely.
- Combine the powdered sugar with 1 tablespoon of orange juice and the zest. If you like your glaze thinner, add another half - 1 tablespoon of the remaining orange juice. Spoon the glaze over the cooled muffins and allow to set. Serve and enjoy!
*The coconut oil may be substituted with canola oil.
These muffins are fabulous as-is, so the glaze is completely optional!
Recipe by Flavor the Moments.