Description
These Ricotta Cranberry Orange Muffins are a delightful blend of creamy ricotta, tart cranberries, and bright orange zest and juice, creating a moist and flavorful breakfast treat or snack. Baked to perfection, these muffins offer a tender crumb and a refreshing citrus twist.
Ingredients
Scale
Main Ingredients
- 1 cup ricotta cheese
- 1 cup fresh cranberries
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup orange juice
- 1 tablespoon orange zest
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup melted butter
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (180°C) to ensure it reaches the perfect temperature for baking your muffins.
- Mix wet ingredients: In a large mixing bowl, combine ricotta cheese, sugar, egg, orange juice, melted butter, and vanilla extract. Whisk until the mixture is smooth and well blended.
- Combine dry ingredients: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and orange zest to evenly distribute the leavening agents and zest.
- Fold wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, folding gently just until combined to avoid overmixing which can toughen the muffins.
- Add cranberries: Gently fold in the fresh cranberries, being careful not to break them up to maintain bursts of tart flavor in each bite.
- Fill muffin tins: Pour the batter into a lined muffin tin, filling each cup about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely, which helps maintain their texture.
Notes
- For a sweeter muffin, sprinkle a little sugar on top before baking.
- Fresh cranberries can be substituted with frozen ones, but do not thaw before adding to prevent color bleeding.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
- If you prefer a dairy-free version, substitute ricotta cheese and butter with suitable dairy-free alternatives.
