Breakfast

Ricotta Cranberry Orange Muffins

Name: Ricotta Cranberry Orange Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup ricotta cheese; 1 cup fresh cranberries; 1/2 cup sugar; 2 large eggs; 1/4 cup orange juice; 1 tablespoon orange zest; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup vegetable oil

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Bright, tender and lightly tangy, these Ricotta Cranberry Orange Muffins make a lovely breakfast treat or afternoon pick-me-up. The ricotta keeps the crumb moist, fresh cranberries add bright pops of tartness, and orange zest and juice bring sunny citrus notes that fill the kitchen as they bake. If you enjoy citrus-ricotta combinations, you might also like these cranberry-orange ricotta pancakes for another easy morning option.

Recipe Information

Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 35–40 minutes
Servings: 12 muffins
Difficulty Level: Easy

Nutrition Information

(Approximate per muffin)

Calories per serving: 240 kcal
Protein: 5 g
Carbohydrates: 26 g
Fat: 13 g
Fiber: 1 g
Sugar: 9 g
Sodium: 210 mg

Why Make This Ricotta Cranberry Orange Muffins

These muffins are quick to mix and bake, and they taste like a small celebration. Ricotta keeps the texture soft and slightly creamy, while orange zest brightens every bite. Fresh cranberries add tartness and a beautiful red color that looks festive year-round. They work for breakfast, brunch, or a snack, and they travel well for picnics or lunchboxes.

How to Make Ricotta Cranberry Orange Muffins

You’ll make a simple muffin batter by combining wet ingredients and folding in the dry mix gently so the muffins stay tender. The ricotta adds moisture without weighing them down, and the oil helps create a soft crumb. Aim to mix until just combined and resist overmixing — small lumps are fine. The smell of orange while they bake is irresistible.

Ingredients:

1 cup ricotta cheese, 1 cup fresh cranberries, 1/2 cup sugar, 2 large eggs, 1/4 cup orange juice, 1 tablespoon orange zest, 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup vegetable oil

Directions:

Step 1: Preparation

Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.

Step 2: Mixing

In a large mixing bowl, combine the ricotta cheese, sugar, eggs, orange juice, and orange zest, and mix until smooth. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 3: Baking

Gently fold in the cranberries and vegetable oil. Divide the batter evenly among the muffin cups. Bake for 20–25 minutes or until a toothpick comes out clean and the tops are lightly golden.

Step 4: Finishing

Let cool for a few minutes in the tin before transferring to a wire rack to cool completely. Serve warm or at room temperature.

How to Serve Ricotta Cranberry Orange Muffins

Serve these muffins warm with a smear of butter or cream cheese. They pair beautifully with coffee, black tea, or a citrusy herbal tea. For a brunch spread, place them with yogurt, fresh fruit, and a fruit salad. For a dessert twist, warm and drizzle with a light orange glaze (powdered sugar + orange juice).

How to Store Ricotta Cranberry Orange Muffins

Room temperature: Store in an airtight container for up to 2 days. Place a paper towel in the container to absorb extra moisture.
Refrigerator: Keep in an airtight container for up to 5 days. Bring to room temperature or warm briefly before serving.
Freezer: Individually wrap cooled muffins and freeze up to 3 months. Thaw at room temperature or microwave for 15–20 seconds to warm.

Expert Tips for Perfect Ricotta Cranberry Orange Muffins

Use room-temperature eggs so they mix easily with the ricotta and won’t chill the batter.
Measure flour by spooning it into the cup and leveling it off to avoid dense muffins.
Toss cranberries with a tablespoon of flour before folding in to help them stay suspended and prevent sinking.
Don’t overmix. Stir until just combined; overmixing makes muffins tough.
For extra orange flavor, add a teaspoon of orange extract or increase the zest by 1 teaspoon.
If fresh cranberries are too tart, briefly boil them with a tablespoon of sugar and cool before adding.

Delicious Variations

White Chocolate Orange: Fold in 1/2 cup white chocolate chips with the cranberries.
Walnut-Cranberry: Add 1/2 cup chopped toasted walnuts for crunch.
Lemon Twist: Substitute lemon zest and juice for a lemon-cranberry version.
Whole Wheat: Replace half the flour with whole wheat flour for a nuttier flavor (expect a slightly denser crumb).
Blueberry Swap: Use fresh blueberries instead of cranberries for a milder, sweeter muffin.

Frequently Asked Questions

Q: Can I use frozen cranberries?
A: Yes. Use frozen cranberries straight from the freezer and fold them into the batter without thawing. Toss them in a little flour first to prevent staining the batter and to keep them from sinking.

Q: Can I replace ricotta with yogurt or sour cream?
A: You can substitute Greek yogurt or sour cream 1:1 for ricotta. Greek yogurt will yield a slightly tangier texture; sour cream keeps moisture similar. Drain any watery yogurt first for best texture.

Q: How do I make these muffins less sweet?
A: Reduce the sugar to 1/3 cup if you prefer a less sweet muffin. The cranberries and orange add natural tartness that balances well with lower sugar.

Q: Why are my muffins dense?
A: Overmixing the batter, too much flour, or not enough leavening can cause density. Measure flour correctly, mix until just combined, and ensure baking powder is fresh.

Q: Can I make mini muffins with this batter?
A: Yes. Reduce baking time to about 10–14 minutes and watch closely; toothpick should come out clean. You’ll get around 24–30 mini muffins.

Q: Can I add a glaze or topping?
A: Absolutely. A simple orange glaze (1 cup powdered sugar + 1–2 tbsp orange juice) drizzled over cooled muffins adds sweetness and shine. Sprinkle coarse sugar or toasted nuts on top before baking for crunch.

Conclusion

These Ricotta Cranberry Orange Muffins are an easy, flavorful bake that combines creamy ricotta with bright citrus and tart cranberries — perfect for mornings or a casual dessert. For another recipe that highlights the lovely cranberry-orange pairing with ricotta, see this Cranberry Orange Muffins Recipe with Ricotta – Sweet T Makes Three. Enjoy baking, and don’t be afraid to tweak the mix-ins to make the muffins your own.