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Cranberry Orange Muffins Recipe with Ricotta

These cranberry orange muffins are rich and moist thanks to the addition of ricotta cheese. Use your favorite gluten-free cup-for-cup flour to make a GF version that won’t be dry and crumbly.

cranberry orange muffins

Cranberry Orange muffins are my favorite breakfast treat. When I worked at Atlanta Bread Company in college I would eat one after every morning shift. Oh to have the metabolism of my 20s! 

I stick to daily oatmeal or green smoothies for a high fiber breakfast these days but once in a while, I will savor a cranberry orange muffin for old time’s sake.

The closest Atlanta Bread Company is an hour away from my house so I make this cranberry orange muffin recipe at home instead. Hope you enjoy it as much as I do. Scroll to the end for the complete recipe and a printable recipe card.

Cranberry Orange Muffins

Ingredients

  • fresh or frozen from fresh cranberries, thawed – I like to buy fresh bags around Thanksgiving and Christmas and toss a couple in the deep freeze for later. No prep work required! Just thaw them out and you’re ready to roll.
    fresh cranberries
  • ricotta cheese
  • eggs
  • vanilla extract
  • melted butter, cooled
  • orange juice
  • granulated sugar
  • zest from one small orange
    orange zest
  • flour
  • baking powder
  • salt
  • baking soda

Directions

Preheat oven to 400 degrees 

Prepare a 12-cup muffin tin by spraying with non-stick cooking spray.

Wisk together ricotta, eggs, orange juice, and vanilla. Stir in melted (but not hot!) butter. Room temp or slightly warmer is fine. You just don’t want the eggs to start cooking due to the hot butter.

In a small bowl, use a fork to mix the orange zest and granulated sugar. Set aside

In a large bowl, combine flour, baking powder, salt, and baking soda.

Add the zest mixture and combine.

Gently fold in the ricotta mixture until just combined. Don’t overwork it.

Fold in cranberries.

Spoon batter into prepared muffin tin and bake until golden brown, about 20 minutes.

Allow the muffins to cool in the tin for 10 minutes before transferring to a cooling rack.

baked muffins

Enjoy your cranberry orange muffins warm from the oven or save them for an easy grab-and-go breakfast during busy mornings.

baked muffins

Cranberry Orange Muffins Recipe with Ricotta

Jenn
These cranberry orange muffins are rich and moist thanks to the addition of ricotta cheese. Use your favorite gluten-free cup-for-cup flour to make a GF version that won't be dry and crumbly.
4.5 from 2 votes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Recipes
Cuisine American
Servings 12
Calories

Ingredients
  

  • 1 cup cranberries
  • ¾ cup ricotta cheese
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 stick butter melted and cooled
  • cup sugar
  • zest from one orange
  • 2 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda

Instructions
 

  • Preheat oven to 400 degrees 
  • Prepare a 12-cup muffin tin by spraying with non-stick cooking spray.
  • Wisk together ricotta, eggs, orange juice, and vanilla. Stir in melted (but not hot!) butter. Room temp or slightly warmer is fine. You just don't want the eggs to start cooking due to the hot butter.
  • In a small bowl, use a fork to mix the orange zest and granulated sugar. Set aside
  • In a large bowl, combine flour, baking powder, salt, and baking soda.
  • Add the zest mixture and combine.
  • Gently fold in the ricotta mixture until just combined. Don't overwork it.
  • Fold in cranberries.
  • Spoon batter into prepared muffin tin and bake until golden brown, about 20 minutes.
Keyword baker, baking, breakfast, breakfast recipe, cranberry, fruit, gluten free, muffins, orange, recipe, ricotta, ricotta muffins
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