Batter
All-Purpose Flour	g
Caster Sugar	g
Baking Powder	tsp
Kosher Salt	tsp
Ricotta Cheese	g
Eggs
Sour Cream	g
Vegetable Oil	ml
Vanilla Extract	tsp
Strawberries	g
Walnut Streusel
All-Purpose Flour	g
Brown Sugar	g
Walnuts	g
Butter	g
Lemon Zest	tbsp
Sea Salt	tsp

1. Preheat oven to 180 ºC and spray muffin cups with nonstick cooking spray or line with cupcake liners. Set aside. Wash the strawberries and cut into small pieces.
2. In a large bowl combine flour, sugar, baking powder, and salt. In a medium bowl, whisk ricotta cheese until smooth. Add eggs and sour cream and whisk until smooth. Add oil and vanilla extract and mix until well combined. Add the ricotta mixture into the flour mixture and fold with a wooden spoon or a rubber spatula just until combined.
3. Gently fold in diced strawberries.
4. For the streusel, melt the butter. Combine all dry ingredients into a medium sized bowl and add the melted butter. Using your fingers, mix it around until it’s crumply and set aside. Fold half of the streusel mixture into the batter and stir to combine.
5. Divide batter evenly between muffin cups. Sprinkle the top with a few teaspoons of the streusel.
6. Bake for about 30-35 minutes, or until the cake is light and fluffy and a toothpick can be inserted into the center and is clean when removed.
7. Remove from oven and allow to cool 10 minutes in pan, then gently transfer to a wire rack to cool completely.

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