Ricotta Cranberry Orange Muffins (Printable Version)
Moist muffins with tart cranberries, creamy ricotta, and bright orange zest—perfect for mornings or snack time.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 1 cup whole milk ricotta cheese
07 - 2 large eggs
08 - 1/2 cup vegetable oil or melted butter
09 - 1/3 cup milk
10 - Zest of 1 large orange
11 - 1/4 cup freshly squeezed orange juice
12 - 1 teaspoon vanilla extract
→ Add-ins
13 - 1 1/4 cups fresh or frozen cranberries (do not thaw if using frozen)
14 - 1 to 2 tablespoons coarse sugar, optional for topping
# Directions:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
03 - In a separate bowl, whisk ricotta cheese, eggs, vegetable oil or melted butter, milk, orange zest, orange juice, and vanilla extract until mixture is smooth.
04 - Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined; avoid overmixing.
05 - Gently fold in cranberries, ensuring even distribution throughout the batter.
06 - Divide the batter evenly among muffin cups, filling each about three-quarters full. Sprinkle with coarse sugar if desired.
07 - Bake for 18 to 22 minutes, or until muffin tops are golden and a toothpick inserted into the center comes out clean.
08 - Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
# Additional Tips::
01 -
- Bright citrus flavor with creamy texture
- Perfect for breakfast or as a snack
02 -
- Ricotta adds moisture and richness to the texture
- Frozen cranberries work perfectly: no need to thaw
03 -
- Do not overmix the batter to prevent dense muffins
- For even more flavor, add a bit of orange extract