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!