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Ricotta Cranberry Orange Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 49 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Ricotta Cranberry Orange Muffins are moist, flavorful, and bursting with fresh cranberries and bright orange zest. Made with creamy ricotta cheese and a perfect balance of sweet and citrusy notes, these muffins are an ideal breakfast treat or snack. The combination of fresh ingredients and a tender crumb makes them irresistible and easy to prepare in under 30 minutes.

Ingredients

Wet Ingredients

  • 1 cup ricotta cheese
  • 1/2 cup orange juice
  • 1/4 cup melted butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar

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

Produce

  • 1 cup fresh cranberries

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C) to ensure it’s ready for baking your muffins.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together ricotta cheese, granulated sugar, egg, orange juice, melted butter, and vanilla extract until the mixture is smooth and well combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and freshly grated orange zest to distribute the leavening and flavor evenly.
  4. Incorporate Dry into Wet: Gradually fold the dry mixture into the wet ingredients gently mixing just until everything is combined to avoid overworking the batter.
  5. Add Cranberries: Carefully fold in the fresh cranberries, distributing them evenly throughout the batter without crushing them.
  6. Fill Muffin Tin: Line a muffin tin with paper liners and pour the batter into each cup, filling about two-thirds full to allow space for rising.
  7. Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean, indicating the muffins are fully cooked.
  8. Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely, preserving their texture and flavor.

Notes

  • Make sure not to overmix the batter to keep muffins light and fluffy.
  • Fresh cranberries add a tart burst, but dried cranberries can be used as an alternative with slightly different texture.
  • Use fresh orange zest for the best citrus flavor.
  • If you prefer, swap orange juice with freshly squeezed lemon juice for a different citrus twist.
  • Allow muffins to cool before storing; keep in an airtight container for up to 3 days or freeze for longer storage.

Find it online: https://slsrecipes.com/ricotta-cranberry-orange-muffins-recipe/