Description
Indulge in the delightful flavors of these Ricotta Cranberry Orange Muffins, perfect for breakfast or a sweet snack, featuring a moist crumb and tart cranberry burst.
Ingredients
All-purpose flour
Granulated sugar
Baking powder
Baking soda
Salt
Ricotta cheese
Eggs
Vegetable oil or melted butter
Milk
Zest from a large orange
Freshly squeezed orange juice
Vanilla extract
Fresh or frozen cranberries
Coarse sugar on top
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, mix together ricotta cheese, eggs, vegetable oil or melted butter, milk, orange zest, orange juice, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and fold gently to combine, being careful not to overmix.
- Gently fold in the cranberries until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each liner about 2/3 full.
- Sprinkle coarse sugar on top if desired, then bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best texture, use unbleached flour. You can substitute part-skim ricotta if preferred. Make sure to check the freshness of your baking powder and baking soda.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
Keywords: Ricotta Cranberry Orange Muffins, muffins, orange muffins, cranberry muffins, dessert recipes, American cuisine