Description
These Ricotta Cranberry Orange Muffins combine creamy ricotta cheese with fresh cranberries and bright orange zest for a moist, flavorful treat. Perfect for breakfast or an afternoon snack, these muffins are easy to make and packed with a delightful balance of sweet and tangy flavors.
Ingredients
Scale
Wet Ingredients
- 1 cup ricotta cheese
- 1/2 cup granulated sugar
- 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 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon orange zest
Add-ins
- 1 cup fresh cranberries
Instructions
- Preheat the oven: Preheat your oven to 350°F (180°C) to ensure it reaches the correct temperature by the time your batter is ready.
- Mix wet ingredients: In a large mixing bowl, combine ricotta cheese, sugar, egg, orange juice, melted butter, and vanilla extract. Whisk them together until the mixture is smooth and well blended.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and orange zest to evenly distribute the leavening agents and zest.
- Mix wet and dry ingredients: Gradually fold the dry ingredients into the wet ingredients, stirring gently just until everything is combined. Avoid overmixing to keep the muffins light and tender.
- Add cranberries: Gently fold the fresh cranberries into the batter, distributing them evenly without crushing.
- Fill muffin tin: Pour the batter into a lined muffin tin, filling each cup about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use fresh or frozen cranberries; if using frozen, do not thaw to prevent the batter from turning purple.
- For extra sweetness, sprinkle a little sugar on top of the muffins before baking.
- Store leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- These muffins can be frozen for up to 2 months; thaw at room temperature before serving.
