Save It Moist and tender muffins bursting with tart cranberries, creamy ricotta, and bright orange zest: a perfect treat for breakfast or snacking.
I first baked these muffins for a holiday brunch and they quickly became a family favorite. The combination of ricotta and orange makes them uniquely soft and flavorful, and everyone always reaches for seconds.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 3/4 cup (150 g)
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ricotta cheese: 1 cup (250 g), whole milk recommended
- Eggs: 2 large
- Vegetable oil or melted butter: 1/2 cup (120 ml)
- Milk: 1/3 cup (80 ml)
- Orange zest: Zest of 1 large orange
- Freshly squeezed orange juice: 1/4 cup (60 ml)
- Vanilla extract: 1 tsp
- Fresh or frozen cranberries: 1 1/4 cups (140 g), if using frozen do not thaw
- Coarse sugar: 1–2 tbsp, for topping (optional)
Instructions
- Prepare muffin tin:
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mix dry ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients:
- In a separate bowl, whisk ricotta, eggs, oil (or butter), milk, orange zest, orange juice, and vanilla extract until smooth.
- Combine:
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined (do not overmix).
- Add cranberries:
- Fold in the cranberries, ensuring they are evenly distributed.
- Fill and bake:
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle with coarse sugar if desired.
- Bake:
- Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool muffins:
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Save It My kids love helping sprinkle sugar on the tops before baking and waiting patiently for them to cool. These muffins always remind me of cozy mornings together in the kitchen.
Required Tools
Muffin tin, mixing bowls, whisk, spatula, measuring cups and spoons, zester or fine grater
Allergen Information
Contains wheat (gluten), milk (dairy), and eggs. May contain traces of nuts if processed in facilities that handle them. Check ricotta and other ingredient labels for hidden allergens.
Nutritional Information
Per muffin: 210 calories, 9 g total fat, 28 g carbohydrates, 5 g protein
Save It Enjoy these muffins fresh from the oven or freeze for easy breakfasts. They make mornings extra special with minimal effort.
Recipe FAQs
- → Can I use frozen cranberries?
Yes, frozen cranberries work well; use them straight from the freezer without thawing to prevent excess moisture.
- → What can I substitute for ricotta?
Cottage cheese or plain Greek yogurt can replace ricotta, though texture and flavor will differ slightly.
- → How do I store muffins for freshness?
Store cooled muffins in an airtight container at room temperature for two days or refrigerate up to five days.
- → Can I add nuts for crunch?
Chopped walnuts or pecans mix well with cranberries, adding texture and extra flavor.
- → Is it possible to freeze the muffins?
Absolutely. Freeze completely cooled muffins in a zipper bag for up to two months; thaw at room temperature before eating.
- → Can these be made dairy-free?
Try plant-based ricotta and milk alternatives, though taste and texture may be slightly altered.