Description
Delight in these moist and flavorful Ricotta Cranberry Orange Muffins, bursting with fresh cranberries and a bright citrus zing from orange juice and zest. Perfect for breakfast or a sweet snack, these muffins are easy to make and bake up soft and tender thanks to ricotta cheese.
Ingredients
Scale
Dairy and 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
Fruit
- 1 cup fresh cranberries
Instructions
- Preheat the oven: Set your oven temperature to 350°F (180°C) to ensure it is fully heated by the time your batter is ready for baking.
- Mix wet ingredients: In a large bowl, whisk together the ricotta cheese, sugar, egg, orange juice, melted butter, and vanilla extract until the mixture is smooth and well combined.
- Combine dry ingredients: In a separate bowl, whisk the flour, baking powder, baking soda, salt, and orange zest together to evenly distribute all the dry components.
- Fold dry into wet: Gradually incorporate the dry mixture into the wet mixture by folding gently until just combined, avoiding overmixing to keep the muffins light and tender.
- Add cranberries: Carefully fold the fresh cranberries into the batter, ensuring they are evenly dispersed without breaking them up too much.
- Fill muffin tin: Line a muffin tin with paper liners or grease it, then pour the batter into each cup, filling 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 muffins: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely, which helps maintain their texture.
Notes
- Use fresh cranberries for the best texture and tartness; frozen can be used but may add extra moisture.
- Make sure not to overmix the batter to keep the muffins tender and light.
- Orange zest adds a wonderful aromatic flavor; use a fine grater to avoid bitter white pith.
- These muffins freeze well; store in an airtight container for up to 2 months.
- For a dairy-free version, substitute ricotta with a firm tofu or vegan ricotta alternative and butter with a plant-based margarine.
