Description
These Ricotta Cranberry Orange Muffins are a delightful blend of creamy ricotta cheese, tart fresh cranberries, and bright orange zest and juice. Moist and tender, these muffins offer a perfect balance of sweet and tangy flavors, making them ideal for breakfast or a tasty snack.
Ingredients
Scale
Wet Ingredients
- 1 cup ricotta cheese
- 1/2 cup orange juice
- 1/4 cup melted butter
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon orange zest
Fruits
- 1 cup fresh cranberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) to ensure it is at the perfect temperature for baking the muffins evenly.
- Mix Wet Ingredients: In a large mixing bowl, combine the ricotta cheese, granulated sugar, egg, orange juice, melted butter, and vanilla extract. Whisk these ingredients together until the mixture is smooth and creamy.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and orange zest to evenly distribute the leavening agents and zest.
- Combine Wet and Dry Ingredients: Gradually fold the dry mixture into the wet mixture, taking care not to overmix—just combine until the batter is uniform.
- Add Cranberries: Gently fold in the fresh cranberries to ensure they are evenly distributed without breaking them.
- Fill Muffin Tin: Line a muffin tin with paper liners or grease it lightly. Pour the batter into each cup, filling about two-thirds full to allow room for rising.
- Bake: Bake the muffins in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean, indicating the muffins are fully cooked.
- Cool: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely, which prevents sogginess.
Notes
- Use fresh cranberries; frozen ones can be substituted but may bleed color into the batter.
- For a dairy-free version, substitute ricotta cheese with a plant-based alternative.
- Orange zest and juice add bright citrus flavor—ensure to use organic oranges if possible to avoid pesticide residues on the zest.
- Do not overmix the batter to keep the muffins tender and light.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for 5 days.
- Reheat muffins briefly in the microwave or oven before serving for a fresh-baked feel.
