Description
These Ricotta Cranberry Orange Muffins are a delightful treat combining the creamy richness of ricotta cheese with the tartness of fresh cranberries and the bright zest of orange. Perfectly moist and fluffy, they make an ideal breakfast or snack option full of fresh flavors and a subtle citrus aroma.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup whole milk ricotta cheese
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1/3 cup milk
- Zest of 1 large orange
- 1/4 cup freshly squeezed orange juice
- 1 teaspoon vanilla extract
Add-ins and Topping
- 1 1/4 cups fresh or frozen cranberries
- 1 to 2 tablespoons coarse sugar, for topping (optional)
Instructions
- Prepare Oven and Muffin Tin: Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or thoroughly grease it to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until completely combined and uniform in texture.
- Combine Wet Ingredients: In a separate bowl, blend the whole milk ricotta cheese, eggs, vegetable oil or melted butter, milk, orange zest, freshly squeezed orange juice, and vanilla extract until the mixture is smooth and evenly mixed.
- Incorporate Wet and Dry: Pour the wet mixture into the bowl with the dry ingredients. Gently fold together with a spatula, stirring just until combined to avoid overmixing, which can make the muffins tough.
- Add Cranberries: Fold fresh or frozen cranberries into the batter carefully, ensuring they are evenly distributed throughout without breaking them apart.
- Fill Muffin Cups and Add Topping: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full. Optionally, sprinkle the tops with 1 to 2 tablespoons of coarse sugar for a crunchy finish.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until the muffin tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool Before Serving: Let the muffins rest in the pan for 5 minutes, then transfer them to a wire rack to cool completely, which helps retain their shape and texture.
Notes
- Use fresh or frozen cranberries interchangeably; if using frozen, do not thaw before adding to the batter.
- For a dairy-free option, substitute ricotta with a non-dairy ricotta alternative and use a plant-based milk.
- Coarse sugar topping adds a pleasant crunch and sparkle; it can be omitted if preferred.
- Do not overmix the batter to keep the muffins tender and light.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
