Well, had the day to myself and decided it was time to make muffins!

Advisory: This is something that is made by scratch and will take up to five hours to make (unless you have someone helping, that might make things go quicker).

From: https://bakefromscratch.com/strawbe.....cotta-muffins/

Strawberry Ricotta Muffins with Streusel Topping

Makes 16 muffins or 7 to 8 jumbo muffins

Ingredients

2¼ cups (281 grams) all-purpose flour, sifted
¾ cup (150 grams) granulated sugar
2 teaspoons (10 grams) baking powder
2 teaspoons baking soda
½ teaspoon (3 grams) fine sea salt
1 cup (225 grams) ricotta cheese
3 large eggs (100 grams)
⅔ cup (160 grams) whole milk
¼ cup (56 grams) canola or vegetable oil (used olive oil here, my veggie oil was smelling a bit rank)
2 teaspoons (8 grams) vanilla extract
1¼ cups (184 grams) diced fresh strawberries
1/2 cup water, reserved*

Instructions

Preheat oven to 350°F (180°C). Spray 16 muffin cups or 8 jumbo muffin cups with cooking spray, or line cups with paper liners.
In a large bowl, combine flour, sugar, baking powder, and salt. Set aside.
In a medium bowl, whisk ricotta cheese until smooth. Add eggs and milk, and whisk until smooth. Add oil and vanilla, and stir until well combined. Add ricotta mixture to flour mixture, and fold with a wooden spoon or a rubber spatula just until combined. Gently fold in strawberries. Divide batter among prepared muffin cups, filling about three-fourths full.
Bake until a wooden pick inserted in center comes out clean, 15 to 20 minutes for regular muffins or 22 to 27 minutes for jumbo muffins. Let cool in pans for 10 minutes. Remove from pans and let cool completely on wire racks. Drizzle with Ricotta Glaze.
Muffins are best the same day they are made, but they can be stored in an airtight container at room temperature or in refrigerator for up to 3 days.

Notes

These recipes were developed with standard muffin pans with a capacity of 80 to 100 ml and jumbo muffin pans with a capacity of 160 to 180 ml.

crumb topping for muffins: https://sugarspunrun.com/streusel-topping-recipe/

Ingredients

1 ¼ cup (156 g) all-purpose flour* (recipe called for two cups...should have went with just one >_<)
½ cup (100 g) light brown sugar tightly packed (used 6 tablespoons)
⅓ cup (66 g) sugar
¼ teaspoon salt
1 small package freeze-dried strawberries
6 Tablespoons (85 g) unsalted butter melted and cooled so that it’s warm but not hot to the touch (if you only have salted butter, use that and omit the salt)
see notes section for optional add-in ingredients

Instructions

In a medium-sized bowl, whisk or stir together flour, brown sugar, granulated sugar, and salt.
1 ¼ cup all-purpose flour,½ cup light brown sugar tightly packed,⅓ cup sugar,¼ teaspoon salt
Drizzle butter over the mixture and use a fork to toss and claw the ingredients together until combined but still clumpy. Don’t over-mix or the streusel will become like a paste, simply toss together until mixture is clumpy, no longer dry, and the flour is completely absorbed.
6 Tablespoons unsalted butter
Scatter evenly over muffins, pie, or coffee cake before baking. While the baking time may be an extra minute or so due to the added bulk of the streusel, I recommend checking for doneness at the time indicated in the recipe before adding more baking time.

Notes

Nuts

Walnuts, pecans, or your favorite nuts make a fine addition to this crumb topping, I recommend finely chopping ⅓ cup of nuts (roughly 50g) and tossing them in with your flour and sugar. No other alterations are necessary.

Spices/vanilla

This recipe works well with a pinch of cinnamon (if using, I add ¾ teaspoon, but adjust according to your own taste) or other spices such as nutmeg, cloves, cardamom, allspice, or pumpkin spice. Simply stir in your spice of choice with the flour/sugar mixture. A splash of vanilla extract will make the streusel richer and more flavorful. If desired, mix ½ teaspoon of vanilla with the melted butter before adding the butter to the flour mixture.

Making in advance

You can make this topping up to three days in advance of using. Simply store in an airtight container at room temperature then sprinkle over your cake/muffins/etc. before baking.

The best batters for streusel

Streusel can be used to top most of your favorite goods (think muffins, pies, fruit crisps, and dense cakes like coffee cake). Keep in mind that the streusel is prone to sinking in very thin, liquid batters and is best used on thicker, denser batters.

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From Chris: Yeah, this is definitely a dense batter, and I'd recommend using a stand mixer on low speed to get everything blended together. (By hand sucks, just Saiyan)

KEEP STIRRING IT because there is a -lot- of flour with this recipe, and sometimes that stuff can settle right to the bottom of your bowl.
(This is also why I recommend the water on standby, just add a little at a time if the batter is still "floury".)

With the strawberries, coat them with at least 2 teaspoons of flour, so that way they don't end up 'sinking' to the bottom of the muffin.

With the streusel, the recipe actually calls for fresh chopped strawberries in the crumble. I do not agree, since the berries are loaded with juice and would 'leak' on the tops.
That out of the way, I used freeze-dried strawberries and then my mini processor to grind them up and mix them into the streusel instead. (If you don't have a mini processor, you can just get a Ziploc bag and use a rolling pin to crush the dried strawberries.)

On my end, because of all the extra ingredients, I cooked these at convection bake at 375 F for 35 minutes - then let them cool on a plate where they will be eaten tomorrow :)