Pin it Ricotta cranberry orange muffins are a bright and moist treat made for chilly mornings or cozy afternoons. Soft ricotta makes every bite creamy, while bursts of cranberry and zesty orange keep these muffins light and fresh. Whether you're baking for a quick breakfast, family brunch, or an afternoon snack, these muffins are just the right combination of tart, sweet, and tender.
I came up with this recipe when I had extra ricotta left after making lasagna and some cranberries begging for attention in the freezer. Now, every holiday season, my family expects these to show up warm at the breakfast table.
Ingredients
- All-purpose flour: gives the muffins structure and helps them rise beautifully. Choose unbleached flour for the best texture
- Granulated sugar: sweetens the mix and makes a tender crumb. Use organic sugar if you want a cleaner flavor
- Baking powder and baking soda: provide lift so the muffins get golden tall tops. Always check the date so your leaveners are fresh
- Salt: sharpens and lifts all the citrus and berry notes. Go for fine sea salt for even blending
- Ricotta cheese: delivers creaminess and moisture. Whole milk ricotta creates the richest bite but part-skim can work too
- Eggs: bind everything and add extra richness. Fresh large eggs are best for reliable rise
- Vegetable oil or melted butter: keeps the muffins soft for days. Use a mild oil or real butter for flavor
- Milk: helps keep the batter loose and tender. Whole milk brings the fullest flavor
- Zest from a large orange: adds bright citrus aroma. Use a microplane and scrub the orange first
- Freshly squeezed orange juice: brightens up the batter. Choose a sweet juicy orange for extra zing
- Vanilla extract: rounds out all the flavors. Pure vanilla makes a noticeable difference
- Fresh or frozen cranberries: give that tart pop. No need to thaw frozen berries
- Coarse sugar on top: gives extra crunch and sparkle. This is optional but I love the touch it adds
Instructions
- Prepare the Pan:
- Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius and set out a 12 cup muffin tin. Line with paper liners or grease thoroughly so the muffins release easily later.
- Mix Dry Ingredients:
- In a large bowl, whisk together all purpose flour, granulated sugar, baking powder, baking soda, and salt until completely blended. This ensures the leaveners and salt are evenly mixed for a consistent crumb.
- Whisk Wet Ingredients:
- In a separate medium bowl, combine ricotta cheese, eggs, your choice of oil or melted butter, milk, orange zest, orange juice, and vanilla extract. Whisk until the mixture is completely smooth and no lumps of ricotta remain.
- Combine Wet and Dry:
- Pour the wet mixture into the dry mixture. Gently stir with a spatula just until you cannot see dry streaks of flour. Resist overmixing because it can make your muffins tough.
- Fold In Cranberries:
- Gently fold in the cranberries so they are spaced evenly through the batter. Folding rather than stirring keeps the berries whole and batter tender.
- Fill and Top Muffin Cups:
- Divide the batter equally among the muffin cups. Fill each cup about three quarters full for the perfect rounded muffin top. Sprinkle with coarse sugar if you want a crunchy finish.
- Bake the Muffins:
- Slide the tin into the hot oven and bake for eighteen to twenty two minutes. Check for doneness by inserting a toothpick in the center of a muffin and looking for a clean pull or a crumb or two.
- Cool and Enjoy:
- Once done, let the muffins sit in the pan for five minutes so they firm up. Then move each muffin to a wire rack to cool completely so they do not steam themselves soggy.
Pin it The pop of tart cranberry is my personal weakness in these muffins. Last Thanksgiving, my niece helped me zest the orange and she still talks about how the kitchen filled with that bright citrus scent. It is a snack that makes memories as well as flavor.
Storage Tips
Keep leftover muffins in an airtight container at room temperature for up to two days. If you want them to last longer, stash them in the fridge for up to four days. For a fresh baked taste later, warm them in the oven for a few minutes or microwave for just a few seconds.
Ingredient Substitutions
Swap in part skim ricotta if you prefer lighter muffins though they will not be quite as rich. If you are out of cranberries, wild blueberries or chopped strawberries also work. Lemon can stand in for orange for a sharper flavor, just match the amount of zest and juice.
Serving Suggestions
Slice and serve these muffins with a little softened butter or orange marmalade for an extra treat. They are delicious warm with a hot mug of coffee or tea. For brunch, pair them with scrambled eggs or a fresh fruit salad.
Cultural and Seasonal Inspiration
Ricotta in sweet baking is a tradition that comes from Italian kitchens where it is used to make cakes wonderfully moist. Cranberries are native to North America and give these muffins a color and flavor that feel festive during late fall and winter. Around the holidays, these muffins bring both American and Southern European traditions into the kitchen.
Pin it I have learned that it is easy for the ricotta to hide small lumps if you stir too quickly, so take your time whisking the wet mix. These muffins are a small way to celebrate any season and always disappear quickly. If you try them, do not be surprised if they become the most requested bake in your kitchen too.
Recipe FAQs
- → Can I use frozen cranberries?
Yes, frozen cranberries work well. There's no need to thaw them before mixing into the batter.
- → What dairy substitutes can I use for ricotta?
Try cottage cheese blended smooth or thick Greek yogurt for a similar texture and moisture.
- → How should I store leftover muffins?
Keep muffins in an airtight container at room temperature for up to two days or freeze for two months.
- → Can I add nuts to the batter?
Absolutely. Fold in chopped walnuts or pecans with the cranberries for added crunch and flavor.
- → Is it possible to make them gluten-free?
Yes, substitute a 1:1 gluten-free all-purpose flour blend for the wheat flour for a gluten-free option.
- → What tools do I need?
You’ll need a muffin tin, mixing bowls, measuring tools, a whisk, spatula, and a zester or fine grater.