Delicious muffins made with ricotta cheese, cranberries, and orange zest, perfect for breakfast or a snack.
Author:Emma Rossi
Prep Time:15 minutes
Cook Time:22 minutes
Total Time:37 minutes
Yield:12 muffins 1x
Category:Baked Goods
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk ricotta cheese
2 large eggs
1/2 cup vegetable oil or melted butter
1/3 cup milk
Zest of 1 large orange
1/4 cup freshly squeezed orange juice
1 teaspoon vanilla extract
1 1/4 cups fresh or frozen cranberries
1 to 2 tablespoons coarse sugar, for topping (optional)
Instructions
Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly incorporated.
In a separate bowl, blend ricotta cheese, eggs, vegetable oil or melted butter, milk, orange zest, orange juice, and vanilla extract until the mixture becomes smooth.
Pour wet mixture into dry ingredients. Stir gently with a spatula just until combined, avoiding overmixing.
Add fresh or frozen cranberries to the batter, folding to distribute fruit evenly throughout.
Divide batter evenly among prepared muffin cups, filling each approximately three-quarters full. If desired, sprinkle tops with coarse sugar.
Place muffin tin in the oven and bake for 18 to 22 minutes, or until tops are golden and a toothpick inserted into the center of a muffin emerges clean.
Allow muffins to rest in the pan for 5 minutes. Transfer to a wire rack and cool completely before serving.
Notes
Ensure not to overmix the batter for light and fluffy muffins.
Can use frozen cranberries for convenience, no need to thaw.
Store muffins in an airtight container for up to 3 days or freeze for longer storage.