Description
These Ricotta Cranberry Orange Muffins are moist and flavorful breakfast treats that combine tangy fresh cranberries, creamy ricotta cheese, and bright orange zest and juice. Perfect for a quick morning bite or a delightful brunch addition, these muffins offer a tender crumb with a hint of citrus and bursts of tart cranberry in every bite.
Ingredients
Scale
Main Ingredients
- 1 cup ricotta cheese
- 1 cup fresh cranberries
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup orange juice
- 1 tablespoon orange zest
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup melted butter
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C) to ensure it reaches the correct temperature for even baking of the muffins.
- Mix Wet Ingredients: In a large mixing bowl, combine the ricotta cheese, granulated sugar, egg, orange juice, melted butter, and vanilla extract. Whisk these until the mixture is smooth and well combined, providing a creamy base for your batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and orange zest. This blend ensures proper rising and a lovely citrus aroma.
- Incorporate Dry into Wet: Gradually fold the dry ingredients into the wet mixture. Mix just until everything is combined—overmixing can lead to dense muffins.
- Add Cranberries: Gently fold in the fresh cranberries, distributing them evenly without crushing.
- Fill Muffin Tin: Pour the batter into a lined muffin tin, filling each cup about two-thirds full to allow room for rising.
- Bake: Bake the muffins in the preheated oven for 18 to 20 minutes or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely, which helps maintain their texture.
Notes
- For an extra crunch, sprinkle sugar on top of the muffins before baking.
- Fresh cranberries provide the best flavor, but frozen can be used if fresh are not available; do not thaw before folding in.
- You can substitute orange juice and zest with lemon for a different citrus twist.
- Ensure not to overmix the batter to keep the muffins light and tender.
- These muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
