Description
These Ricotta Cranberry Orange Muffins combine creamy ricotta cheese with fresh cranberries and vibrant orange zest for a moist, flavorful treat. Perfectly balanced with a hint of sweetness and citrus brightness, they make a delightful breakfast or snack option.
Ingredients
Scale
Wet Ingredients
- 1 cup ricotta cheese
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup orange juice
- 1/4 cup melted butter
- 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
Other Ingredients
- 1 cup fresh cranberries
Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C) to ensure it’s at the correct temperature for baking the muffins evenly.
- Combine Wet Ingredients: In a large mixing bowl, whisk together ricotta cheese, sugar, egg, orange juice, melted butter, and vanilla extract until the mixture is smooth and well combined.
- Mix 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 flavor.
- Incorporate Dry into Wet: Gradually fold the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the batter and maintaining a tender texture.
- Add Cranberries: Gently fold in the fresh cranberries, ensuring they are evenly distributed without breaking them apart.
- Prepare 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 into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool: Allow the muffins to cool for a few minutes in the pan before transferring them to a wire rack to cool completely. This helps prevent sogginess and keeps them fresh.
Notes
- Ensure not to overmix the batter to keep the muffins tender.
- Fresh cranberries provide a tart contrast, but you can substitute with frozen cranberries if fresh are unavailable; just do not thaw to avoid excess moisture.
- For extra zest, sprinkle a little orange zest on top of the muffins before baking.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
