Moist, tender muffins bursting with cranberries, creamy ricotta, and zesty orange for easy breakfast treats.
# 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)
# Directions:
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 flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
03 - In a separate bowl, whisk ricotta cheese, eggs, vegetable oil or melted butter, milk, orange zest, orange juice, and vanilla extract until smooth and well-blended.
04 - Pour wet ingredients over dry mixture. Stir gently with a spatula until just combined, avoiding overmixing.
05 - Add cranberries to the batter and gently fold until evenly distributed throughout.
06 - Spoon batter evenly into prepared muffin cups, filling each approximately three-quarters full. Sprinkle tops with coarse sugar if desired.
07 - Place muffin tin in oven and bake 18 to 22 minutes, or until muffin tops are golden and a toothpick inserted in the center comes out clean.
08 - Let muffins rest in the pan for 5 minutes. Transfer to a wire rack and allow to cool completely before serving.
