Description
Delightfully fluffy and sweet, these Ricotta Cranberry Orange Muffins are bursting with vibrant flavors and are perfect for breakfast or a snack.
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 bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, mix the ricotta cheese, eggs, vegetable oil or melted butter, milk, orange zest, orange juice, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the cranberries.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle coarse sugar on top if desired.
- Bake for 25-30 minutes, or until the muffins are golden and a toothpick comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
For a lighter muffin, consider using part-skim ricotta. Fresh cranberries can be tart; if you prefer sweeter muffins, increase the sugar slightly.
- 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, breakfast, American dessert, baking, cranberries, orange zest