Moist muffins with tart cranberries, creamy ricotta, and vibrant orange—ideal for breakfast or a tasty snack.
# What you need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
→ Wet Ingredients
06 - 1 cup whole milk ricotta cheese
07 - 2 large eggs
08 - 1/2 cup vegetable oil or melted butter
09 - 1/3 cup milk
10 - Zest of 1 large orange
11 - 1/4 cup freshly squeezed orange juice
12 - 1 teaspoon vanilla extract
→ Add-ins
13 - 1 1/4 cups fresh or frozen cranberries
14 - 1 to 2 tablespoons coarse sugar, for topping (optional)
# Steps to follow:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly incorporated.
03 - In a separate bowl, blend ricotta cheese, eggs, vegetable oil or melted butter, milk, orange zest, orange juice, and vanilla extract until the mixture becomes smooth.
04 - Pour wet mixture into dry ingredients. Stir gently with a spatula just until combined, avoiding overmixing.
05 - Add fresh or frozen cranberries to the batter, folding to distribute fruit evenly throughout.
06 - Divide batter evenly among prepared muffin cups, filling each approximately three-quarters full. If desired, sprinkle tops with coarse sugar.
07 - Place muffin tin in the oven and bake for 18 to 22 minutes, or until tops are golden and a toothpick inserted into the center of a muffin emerges clean.
08 - Allow muffins to rest in the pan for 5 minutes. Transfer to a wire rack and cool completely before serving.
