Irresistible Almond Ricotta Streusel Muffins – 7 Reasons They’re a Morning Win

There’s something magical about waking up to the aroma of muffins baking in the oven. These Almond Ricotta Streusel Muffins are not just another breakfast bake—they’re a morning victory. Light, fluffy, and topped with a buttery almond streusel, they’re the kind of muffin that makes you feel like you’ve stepped into your favorite bakery.

This recipe balances ricotta cheese (for an irresistibly moist crumb) with almond milk and crunchy sliced almonds. The result? A melt-in-your-mouth texture with just the right amount of nutty crunch.

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Overview of Recipe Content

What these muffins are:

• Soft, bakery-style muffins with ricotta cheese in the batter.
• Crowned with a sweet almond streusel topping.
• Perfect for breakfast, brunch, or an afternoon coffee companion.

Why you’ll love them:

• Ricotta keeps them moist without being heavy.
• Almonds add texture and depth.
• Easy enough for a weekday morning, impressive enough for guests.

What they taste like:
A cross between an Italian almond cake and your favorite bakery muffin. The ricotta brings a creamy richness, while the almond streusel adds crunch and sweetness.

Nutritional benefits:

• Ricotta provides extra protein.
• Almonds bring in healthy fats and vitamin E.
• You can cut back on sugar in the streusel without sacrificing flavor.

Ingredients:

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For the muffins:

• 1 cup ricotta cheese
• 1/2 cup almond milk
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup sliced almonds

For the streusel topping:

• 1/4 cup butter, melted
• 1/3 cup brown sugar
• 1/2 cup all-purpose flour
• 1/4 cup sliced almonds

Tools you’ll need:

• Muffin tin (12-cup)
• Paper liners
• Mixing bowls
• Whisk & spatula

Substitutions & Additions:

• Swap almond milk with oat or regular milk.
• Use honey instead of sugar for a more subtle sweetness.
• Add blueberries or raspberries for a fruity twist.

How to Make Almond Ricotta Streusel Muffins

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1. Preheat & Prep: Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. Mix Wet Ingredients: In a medium bowl, whisk ricotta, almond milk, sugar, oil, eggs, and vanilla until smooth.
3. Mix Dry Ingredients: In another bowl, combine flour, baking powder, and salt.
4. Combine: Gently fold dry ingredients into wet mixture. Stir in sliced almonds. Don’t overmix—stop when just combined.
5. Fill Tins: Spoon batter into muffin cups, filling each about 3/4 full.
6. Make Streusel: Mix melted butter, brown sugar, flour, and almonds until crumbly. Sprinkle over each muffin.
7. Bake: Bake 20–25 minutes, until tops are golden and a toothpick comes out clean.
8. Cool & Serve: Let cool 5 minutes in the tin before transferring to a wire rack. Best enjoyed warm!

What to Serve with Almond Ricotta Streusel Muffins

• A hot cappuccino or latte (the almond flavor pairs beautifully with coffee).
• A side of Greek yogurt with honey for a protein boost.
• A fruit salad of berries or sliced peaches for freshness.

Tips for Making It Perfect

• Don’t skip the ricotta! It’s what makes the muffins moist and fluffy.
• Use room-temperature eggs for better mixing.
• Double the streusel if you love an extra crunch.
• Make ahead: You can prepare the streusel in advance and refrigerate until ready to use.

Storage Instructions

• Room Temperature: Store in an airtight container up to 3 days.
• Fridge: Keeps for 5–6 days. Warm slightly before serving.
• Freezer: Wrap individually and freeze up to 2 months. Reheat in the oven or microwave.

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General Information

Did you know ricotta has been a staple in Italian baking for centuries? From cheesecakes to cannoli, ricotta brings moisture without heaviness. These muffins borrow that tradition, giving them an Italian-American bakery flair. Perfect for Sunday brunches, school snacks, or gifting in a little basket tied with ribbon.

Frequently Asked Questions

Can I use part-skim ricotta?
Yes! It will still give you a creamy texture, just a little lighter.

What if I don’t have almond milk?
Any milk works here—dairy, oat, or soy.

Can I make these muffins gluten-free?
Yes, substitute a 1:1 gluten-free flour blend.

How do I make them less sweet?
Reduce sugar in the streusel by 2 tablespoons, or skip it entirely for a lighter muffin.

Conclusion

These Almond Ricotta Streusel Muffins bring bakery magic straight into your home kitchen. Moist, nutty, and perfectly sweet, they’re the kind of treat that guarantees smiles at the breakfast table.

If you love baking with ricotta, you might also enjoy my Lemon Ricotta Pancakes or Italian Ricotta Cookies.

Happy baking, my friend—and may your mornings always feel like a win!

Interactive Elements

If you try these muffins, I’d love to hear from you! Leave a comment below and let me know how they turned out. And if you share a photo on Pinterest, tag me at Poulef Recipes so I can celebrate your bakery win with you!

Nutritional Information (per muffin, approx.)

Calories	Protein	Carbs	Sugar	Fat	Saturated Fat	Fiber	Sodium
240	7g	28g	13g	11g	3g	2g	190mg

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