Topped with a crunchy streusel, these muffins aren’t just a great on-the-go breakfast; they’re an indulgent snack, a fruity dessert, or a simply elegant brunch bread.A combination of melted butter and oil create a moist crumb, creamy ricotta cheese adds richness, and sweet strawberries provide a burst of fresh flavor to every bite.Strawberry-Ricotta Muffins Print Recipe Pin Recipe Makes 12 muffins Ingredients  Batter:3 cups (376 grams) all-purpose flour, divided2 teaspoons (10 grams) baking powder1½ teaspoons (4.5 grams) kosher salt½ teaspoon (2.5 grams) baking soda1 cup (200 grams) granulated sugar1 cup (225 grams) whole-milk ricotta cheese*¼ cup (57 grams) unsalted butter, melted¼ cup (56 grams) neutral oil3 large eggs (150 grams), room temperature2 teaspoons (8 grams) vanilla extract1¾ cups (301 grams) chopped fresh strawberries, patted dryTopping:2 cups (250 grams) all-purpose flour6 tablespoons (72 grams) granulated sugar6 tablespoons (84 grams) firmly packed light brown sugar1½ teaspoons (4.5 grams) kosher salt¾ cup (170 grams) unsalted butter, melted1½ teaspoons (6 grams) vanilla extract¼ cup (44 grams) chopped fresh strawberries2 tablespoons (24 grams) turbinado sugarStrawberry preserves*, to serve InstructionsFor batter: In a large bowl, whisk together 2¾ cups

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