Save to Pinterest Moist Ricotta Cranberry Orange Muffins are the answer for anyone craving a bakery-style treat at home that balances sweet and tart. Ricotta keeps every bite tender while orange zest brightens the entire muffin. With pantry basics and juicy cranberries, these are perfect for cozy breakfasts or cheerful snacks.
I baked these for my book club brunch and friends ate them warm straight off the rack. Now I always keep a batch frozen for surprise guests or a quick breakfast.
Ingredients
- All purpose flour: Gives the muffins structure for the perfect tender crumb Choose a fresh bag for best results
- Granulated sugar: Provides sweetness Use organic if possible for a slight caramel flavor
- Baking powder: Needed for lightness so check yours are fresh and bubbly when mixed with water
- Baking soda: Both are needed for lightness so check that yours are fresh and bubbly when mixed with water
- Salt: Balances the flavors and keeps muffins from tasting flat
- Whole milk ricotta cheese: Lends moisture and a creamy texture Look for full fat versions to maximize richness
- Large eggs: Bind everything together and help the muffins rise well Use eggs at room temperature for easy blending
- Vegetable oil or melted butter: Makes each muffin soft and rich If using butter, melt fully and cool before adding
- Milk: Adds even more moisture and creates a supple batter Whole milk is best but any works
- Orange zest: Packs the batter with citrus aroma Always zest before you juice and wash oranges well
- Freshly squeezed orange juice: Brightens the muffins Adds tang without overpowering sweetness
- Vanilla extract: Rounds out flavors and gives warmth Choose pure extract for fullness
- Fresh or frozen cranberries: Burst with every bite If using frozen, fold them in directly from the freezer so they keep their shape
- Coarse sugar on top: Creates a crackly bakery finish Turbinado or Demerara work well but optional
Instructions
- Preheat the Oven:
- Set your oven to 375 degrees Fahrenheit Place paper liners in a standard 12 cup muffin tin or grease each cup very well so the muffins release easily
- Mix the Dry Ingredients:
- In a roomy mixing bowl combine the flour granulated sugar baking powder baking soda and salt Use a whisk to distribute everything thoroughly so you avoid pockets of leavening
- Blend the Wet Ingredients:
- In another bowl whisk the ricotta cheese until creamy Add eggs oil or melted butter milk orange zest orange juice and vanilla Whisk until fully blended and smooth for a consistent batter later
- Combine Wet and Dry:
- Pour the ricotta mixture over the dry ingredients Stir very gently with a spatula or wooden spoon until you see just a few wisps of flour remaining This protects the softness of the muffins
- Add the Cranberries:
- Fold in cranberries just until scattered throughout The less you stir the less tough your muffins will be and each bite will have berries
- Portion and Top:
- Divide the batter among the muffin cups filling each about three quarters of the way Sprinkle the tops generously with coarse sugar if you want that crunchy finish
- Bake:
- Slide the pan into the oven Bake for 18 to 22 minutes until golden on top and a toothpick poked into the middle comes out clean Rotate once halfway for even baking
- Cool the Muffins:
- Let muffins rest in the pan for five minutes to finish setting Run a knife around the edges if needed then lift to a wire rack to cool fully so the bottoms do not get soggy
Save to Pinterest My favorite part is the cranberry pop in every bite especially when I use the last handful picked from my aunt’s garden. Ricotta is my secret weapon for keeping muffins moist even after days in the freezer. The orange zest adds a homemade aroma that makes the kitchen feel instantly warm.
Storage Tips
Ricotta Cranberry Orange Muffins keep well in an airtight container at room temperature for up to two days Store in the fridge for up to one week but always warm lightly before eating to restore tenderness For longer storage freeze in a single layer then bag once solid Muffins defrost quickly on the counter or in the microwave
Ingredient Substitutions
If cranberries are out of season use blueberries or even chopped strawberries for a different twist Lemon zest and juice also work beautifully for a new flavor profile Substitute half of the cranberries with chopped nuts for crunch For dairy free make with plant based ricotta and milk just know texture will be lighter
Serving Suggestions
Serve these muffins with morning coffee or black tea for a lovely breakfast Spread with a little butter or orange marmalade for even more citrus punch They also travel well for lunchboxes or picnics
Cultural and Historical Context
Ricotta muffins blend Italian inspiration with American baking tradition The creamy cheese has been used in desserts for centuries and pairs beautifully with tart cranberries for a festive New World flavor combination
Seasonal Adaptations
Swap cranberries for diced fresh strawberries or blueberries in spring and summer Use lemon instead of orange when citrus is at its best in winter Top batter with a crumble made from oats and brown sugar for a cozy autumn variation
Success Stories
Readers have written me to say kids never guess these are loaded with ricotta one family swapped in chocolate chips for half the cranberries and declared them birthday worthy I love how this recipe inspires little tweaks everyone finds their favorite twist
Freezer Meal Conversion
Bake and cool muffins completely before freezing Place in a single layer on a tray then transfer to a freezer bag Once you want one just pop it in the microwave for thirty seconds or reheat in a warm oven
Save to Pinterest Bake up a batch to savor the blend of sweet orange, creamy ricotta, and tart cranberries. These muffins always brighten any morning or cheerful gathering.
Recipe FAQs
- → Can I use frozen cranberries?
Yes, you can use frozen cranberries. No need to thaw them—just fold into the batter as directed.
- → What makes the muffins so moist?
Whole milk ricotta cheese and fresh orange juice add richness and moisture, creating a tender crumb.
- → Can I substitute the orange?
For a twist, swap orange zest and juice with lemon. The muffins will have a bright, zesty flavor.
- → How should I store these muffins?
Store in an airtight container at room temperature for 2–3 days or freeze for up to 2 months.
- → Are these suitable for vegetarians?
Yes, these muffins are vegetarian as they contain dairy and eggs but no meat products.
- → Can nuts be added for crunch?
Absolutely! You can mix in chopped walnuts or pecans with the cranberries for extra texture.