Kitchies! Let’s Talk About These Luscious Cranberry Ricotta Muffins
There’s something undeniably cozy about baking muffins, especially when they’re filled with tart cranberries and creamy ricotta. These Cranberry Ricotta Muffins are the perfect balance of sweet and tangy, with a delightfully tender crumb thanks to the ricotta cheese. They’re not your average muffins—these are incredibly moist, lightly sweetened, and bursting with juicy cranberries in every bite.
What makes these muffins stand out? Ricotta cheese adds an almost cake-like texture while keeping them wonderfully moist and fluffy. The tartness of cranberries gives a refreshing pop of flavor that pairs beautifully with a hint of vanilla and orange zest. Whether you’re enjoying them for breakfast, brunch, or an afternoon snack, these muffins will make every moment feel a little extra special.
They’re also super easy to make, which means you can whip up a batch in no time! Perfect for the holiday season, meal prep, or just because you deserve a warm, homemade treat. Let’s get baking!
Why You’ll Love These Cranberry Ricotta Muffins
✔ Moist & Tender – Thanks to ricotta, these muffins have an amazing texture.
✔ Sweet & Tart Balance – The sweetness of the muffin contrasts beautifully with the tart cranberries.
✔ Great for Breakfast or Snacks – Not too sweet, making them perfect for any time of day.
✔ Freezer-Friendly – Make a batch and enjoy them whenever you want!
Cuisine: American
Tips for the Best Cranberry Ricotta Muffins
- Use full-fat ricotta for the best texture.
- Don’t overmix the batter—this keeps your muffins light and fluffy.
- For extra flavor, try adding a pinch of cinnamon or nutmeg.
- Want extra moisture? Substitute half of the butter with applesauce or Greek yogurt.
Substitutions & Variations
- No buttermilk? Use regular milk + 1 tsp vinegar or lemon juice.
- Love nuts? Add ½ cup chopped pecans or walnuts for crunch.
- Want a sweeter muffin? Increase sugar to 1 ¼ cups.
- No cranberries? Use blueberries, raspberries, or chopped strawberries instead.
Make It Healthier
- Swap ½ cup of flour for whole wheat flour for extra fiber.
- Use honey or maple syrup instead of sugar.
- Replace butter with coconut oil for a dairy-free version.
Frequently Asked Questions
Q: Can I freeze these muffins?
A: Yes! Let them cool completely, then store them in an airtight container in the freezer for up to 3 months. Just reheat in the microwave for about 20 seconds when ready to eat!
Q: Can I use dried cranberries instead of fresh?
A: Yes, but soak them in hot water or orange juice for 10 minutes to soften before using.
Q: How do I make them more bakery-style?
A: Fill muffin cups almost to the top and add a sugar topping for a crunchy texture.
Q: Can I make these gluten-free?
A: Yes! Use a 1:1 gluten-free flour blend like Bob’s Red Mill.
Q: What’s the best way to store them?
A: Keep them in an airtight container at room temperature for 3 days, or refrigerate for up to a week.
Final Thoughts
And there you have it—Cranberry Ricotta Muffins that are moist, tangy, and packed with flavor! These are perfect for breakfast, brunch, or even a little afternoon pick-me-up.
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Cranberry Ricotta Muffins
Description
These Cranberry Ricotta Muffins are the perfect balance of sweet and tangy, with a delightfully tender crumb thanks to the ricotta cheese.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 2 large eggs
- 1 cup whole milk ricotta cheese
- ½ cup unsalted butter, melted
- ½ cup buttermilk (or milk with 1 tsp vinegar)
- 1 tsp vanilla extract
- 1 tsp orange zest (optional, but recommended)
Mix-Ins:
- 1 ½ cups fresh or frozen cranberries (halved if large)
- 2 tbsp granulated sugar (for tossing with cranberries)
Topping (Optional):
- ¼ cup coarse sugar for sprinkling
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease with cooking spray.
If using fresh cranberries, cut them in half and toss them with 2 tablespoons of sugar to balance their tartness. If using frozen cranberries, don’t thaw them—just toss them in sugar and use them straight from the freezer.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the eggs, ricotta cheese, melted butter, buttermilk, vanilla extract, and orange zestuntil smooth.
Slowly add the wet ingredients to the dry ingredients, stirring gently until just combined—don’t overmix! A few lumps are okay.
Fold in the cranberries, being careful not to crush them.
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. If you like a crunchy top, sprinkle coarse sugar over the muffins before baking.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature!
