Wholesome Orange Cranberry Ricotta Muffins Recipes
WHOLE WHEAT CRANBERRY ORANGE RICOTTA MUFFINS
Steps:
- Preheat the oven to 350° degrees F/175° C.
- In a small bowl, combine 1 cup of sugar with the orange zest, using your fingers to rub the zest in. Set aside and allow the orange to infuse the sugar for about 15 minutes. You can also do this the day before to really let the flavor soak in.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In the stand mixer, beat the infused sugar and butter until light and fluffy. Beat in the ricotta until it's thoroughly mixed, then add the eggs and orange juice, mixing until thoroughly combined. Add the dry ingredients and stir by hand just until blended (the batter will be thick and fluffy), but don't over mix or the muffins will become tough. Gently fold in the cranberries.
- Divide the batter among the prepared muffin cups. Sprinkle a little sugar over the muffins. Bake until the muffins just become pale golden on top, about 20 minutes. Cool slightly. Serve warm or at room temperature.
Nutrition Facts : Calories 233 kcal, Carbohydrate 37 g, Protein 6 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 48 mg, Sodium 171 mg, Fiber 3 g, Sugar 21 g, ServingSize 1 serving
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.
Provided by Jenn
Categories Recipes
Time 35m
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 164 kcal, Carbohydrate 29 g, Protein 5 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 35 mg, Sodium 215 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 2 g, ServingSize 1 serving
ORANGE-CRANBERRY MUFFINS
The flavors were just like the delicious, tangy McDonald's® orange-cranberry muffins and looked just as pretty! Much better since I put this together with my youngest of 4 kids.
Provided by mommabrox7
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line 6 large muffin cups with paper liners.
- Beat sugar and eggs together with a fork or electric mixer until blended. Mix in vegetable oil. Stir in vanilla extract and baking soda. Add flour, cranberries, orange juice, and orange zest and mix up nicely.
- Spoon batter into the prepared muffin cups, filling each to the top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 397 calories, Carbohydrate 61.8 g, Cholesterol 62 mg, Fat 14.1 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 2.5 g, Sodium 339.3 mg, Sugar 36.1 g
JUMBO ORANGE-CRANBERRY MUFFINS
These orange-cranberry muffins provide a tangy twist on an old favorite.
Provided by canesmojo
Time 45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line 12 jumbo-sized muffin cups with paper liners.
- Stir flour, salt, and baking soda together in a bowl.
- Combine cranberries, 1 tablespoon sugar, and orange zest in another bowl. Toss until cranberries are evenly coated.
- Beat eggs in a large, separate bowl. Gradually add remaining sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in cranberry mixture and 2 tablespoons orange juice.
- Scoop batter evenly into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. If necessary, turn pans in the oven after 20 minutes.
Nutrition Facts : Calories 567.4 calories, Carbohydrate 71.5 g, Cholesterol 78.9 mg, Fat 28.5 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 8 g, Sodium 343.6 mg, Sugar 36 g
WHOLESOME ORANGE CRANBERRY RICOTTA MUFFINS
Make and share this Wholesome Orange Cranberry Ricotta Muffins recipe from Food.com.
Provided by Livelymommie
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- Heat orange juice in microwave until steaming pour over cranberries. Let stand 10 minutes or until plumped; strain, reserving juice.
- Line 12-cup muffin pan with paper liners. Stir together whole wheat and all-purpose flour, oats, baking powder, baking soda and salt. Whisk together ricotta, eggs, honey, oil, reserved juice and orange rind.
- Stir ricotta mixture into dry mixture until almost combined. Stir in cranberries just until evenly distributed and no dry patches remain. Divide mixture among prepared cups. Bake in 375 oven for 18 to 20 minutes until tester inserted comes out clean. Serve warm or store in an airtight container for up to 2 days.
- Spread: blend three ingredients and serve with muffins.
Nutrition Facts : Calories 287, Fat 12.9, SaturatedFat 4.2, Cholesterol 63.7, Sodium 343, Carbohydrate 35.6, Fiber 2.3, Sugar 15.9, Protein 9
TRULY ORANGE CRANBERRY MUFFINS
An adjusted recipe for a muffin booklet sent to me by TOH. The original recipe called for raisins but I really prefer the taste of dried cranberries instead. I love the intensity of the orange flavor through the muffin.
Provided by HokiesMom
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Peel orange and place peel in a blender or food processor. Separate the orange into segments and place those in the blender too.
- Add the orange juice to the blender and process until well blended.
- Add the butter and egg and blend again until just blended.
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.
- Stir in the orange mixture into the dry ingredients just until moistened (do not overmix).
- Fold in the dried cranberries.
- Fill greased or lined muffin cups two-thirds full.
- Bake at 400 F for 15-20 minutes.
- Cool 5 minutes in tin before removing to a wire rack to cool completely.
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