Cranberry Oat Ricotta Muffins Recipe

Name: Cranberry Oat Ricotta Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup rolled oats, plus extra for sprinkling; 1/4 teaspoon baking soda; 1 1/2 teaspoons baking powder; 1/2 teaspoon kosher salt; 5 tablespoons unsalted butter, at room temperature; 1/4 cup granulated sugar; 1/2 cup dark brown sugar; 1 large egg; 3/4 cup ricotta cheese; 1/2 teaspoon orange zest; 1 cup whole fresh cranberries

Servings: persons

1 cup all-purpose flour
1/2 cup rolled oats, plus extra for sprinkling
1/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
5 tablespoons unsalted butter, at room temperature
1/4 cup granulated sugar
1/2 cup dark brown sugar
1 large egg
3/4 cup ricotta cheese
1/2 teaspoon orange zest
1 cup whole fresh cranberries

1
Preheat the oven to 375 degrees F and place paper liners in a twelve cup muffin pan.
2
In a medium sized bowl, whisk together the flour, oats, baking soda, baking powder and salt. Set aside.
3
In a larger bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream together the butter and sugars, until light and fluffy. Add the egg and beat until well incorporated. Next, add the ricotta and orange zest, and mix gently to combine.
4
Add the dry ingredients to the wet, and mix lightly, just until incorporated. Fold in the cranberries.
5
Scoop the batter into the muffin tins, and bake until the muffins are puffed and golden and pass a toothpick test, about 25 minutes.
6
Let cool on a rack, and serve with generous pats of butter.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/2 cup rolled oats, plus extra for sprinkling, 1/4 teaspoon baking soda, 1 1/2 teaspoons baking powder, and more.

Yes, Cranberry Oat Ricotta Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Oat Ricotta Muffins

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