Description
Delightful ricotta cranberry orange muffins that combine the creamy texture of ricotta cheese with the tartness of fresh cranberries and the zesty brightness of orange. These moist muffins are perfect for a breakfast treat or a tasty snack.
Ingredients
Scale
Wet Ingredients
- 1 cup ricotta cheese
- 1/2 cup granulated sugar
- 1/2 cup orange juice
- 1/4 cup melted butter
- 1 large egg
- 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 Oven: Preheat your oven to 350°F (180°C) to ensure it reaches the proper temperature by the time you finish preparing the batter.
- Mix Wet Ingredients: In a large mixing bowl, combine the ricotta cheese, sugar, egg, orange juice, melted butter, and vanilla extract. Whisk together until the mixture is smooth and well blended.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and orange zest to evenly distribute the leavening agents and flavor.
- Combine Mixtures: Gradually fold the dry ingredients into the wet ingredients, stirring gently just until the flour disappears. Avoid overmixing to keep the muffins tender.
- Add Cranberries: Gently fold fresh cranberries into the batter to evenly incorporate them without breaking them up.
- Fill Muffin Tin: Line a muffin tin with paper liners or grease it lightly. Pour the batter into the cups, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- For an extra burst of flavor, consider adding a sprinkle of cinnamon or nutmeg to the dry ingredients.
- Fresh cranberries provide the best texture, but frozen cranberries can be used if fresh are unavailable; do not thaw before adding.
- Ensure not to overmix the batter to keep your muffins light and fluffy.
- These muffins can be stored in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.
- Reheat muffins briefly in the microwave for a warm treat.
