Description
These Ricotta Cranberry Orange Muffins are a delightful blend of creamy ricotta, tart cranberries, and fresh orange zest, offering a moist and flavorful treat perfect for breakfast or a snack. The combination of citrus and berries creates a refreshing burst of flavor in every bite, baked to golden perfection.
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
Add-ins
- 1 cup fresh cranberries
Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C) to ensure it reaches the proper temperature by the time your batter is ready.
- Mix Wet Ingredients: In a large mixing bowl, combine the ricotta cheese, granulated sugar, egg, orange juice, melted butter, and vanilla extract. Whisk these ingredients together until you achieve a smooth and homogenous mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and orange zest. This evenly distributes the leavening agents and zest throughout the flour for consistent flavor and rise.
- Fold Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients, gently folding and mixing just until combined. Avoid overmixing to keep the muffins tender.
- Add Cranberries: Carefully fold the fresh cranberries into the batter, distributing them evenly without crushing them.
- 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 the Muffins: Place the muffin tin in the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick in the center of a muffin; it should come out clean or with a few moist crumbs.
- Cool the Muffins: Allow the muffins to cool in the tin 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 tartness; frozen can be substituted but may affect texture slightly.
- For a dairy-free option, substitute ricotta cheese and butter with plant-based alternatives, but this may affect texture.
- Make sure not to overmix the batter to keep muffins light and fluffy.
- Adding a sprinkle of sugar on top before baking can add a subtle crunch.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
