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.
- 1 cup cranberries
- ¾ cup ricotta cheese
- 2 large eggs
- 1 tsp vanilla extract
- 1 stick butter melted and cooled
- ⅔ cup sugar
- zest from one orange
- 3 tbsp orange juice
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
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.
Calories: 164kcal | Carbohydrates: 29g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 215mg | Potassium: 65mg | Fiber: 1g | Sugar: 12g | Vitamin A: 124IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 1mg