Freshly baked with vibrant orange zest and creamy ricotta, these orange ricotta muffins are a burst of sunshine in every bite. Perfectly moist and subtly sweet, they’re an irresistible treat for any time of day.
Start your day on a bright note with these orange ricotta muffins! The combination of tangy citrus and creamy ricotta makes them a delightful treat that’s perfect for breakfast, snacks, or dessert. Whether you’re savoring them during winter citrus season or enjoying their refreshing flavor in spring, these muffins are sure to bring a burst of sunshine to your table.
Why You’ll Love This Orange Ricotta Muffin Recipe
- Bright citrus flavor. Fresh orange juice and zest bring a vibrant, tangy sweetness to every bite.
- Creamy and moist texture. Ricotta cheese keeps the muffins incredibly tender and soft.
- Quick and easy. Simple steps and minimal cleanup make these muffins perfect for busy days.
- Versatile treat. Ideal for breakfast, snacks, or even dessert, these orange muffins fit any occasion.
What You’ll Need
- All-purpose flour – Measure using a digital kitchen scale or the spoon and sweep method to prevent over-measuring.
- Baking powder and baking soda
- Salt – I use table salt here. If you want to use a different kind of salt, you’ll likely want to make adjustments. Learn more: Types of Salt for Baking
- Granulated sugar
- Orange – Fresh orange juice and zest are key to the vibrant citrus flavor. Be sure to zest the orange before juicing it!
- Ricotta cheese – Adds moisture and a subtle creaminess that makes these muffins extra tender. Let yours come to room temperature for best results.
- Vegetable oil – Keeps the muffins moist without overpowering the other flavors. You can use another neutral oil like canola oil.
- Eggs – Let these come to room temperature before mixing. I recommend baking with large eggs.
- Vanilla extract – Enhances the overall flavor and pairs beautifully with the orange.
- Coarse sugar – This optional topping is a simple way to add a bit of sweet sparkle to your muffins.
How to Make Orange Ricotta Muffins
- Prepare for baking. Preheat your oven to 375°F. Line a 12-cup muffin pan with paper liners or grease it well to ensure easy release.
- Combine dry ingredients. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Infuse sugar with zest. In a separate bowl, use your fingers to rub the orange zest into the sugar until it is fragrant and evenly mixed.
- Mix wet ingredients. Add the orange juice, ricotta cheese, vegetable oil, eggs, and vanilla extract to the sugar mixture. Whisk until smooth and well combined.
- Combine wet and dry ingredients. Gradually fold the wet ingredients into the bowl of dry ingredients. Mix gently until just combined, being careful not to over-mix to maintain a tender texture.
- Portion the batter. Use a spoon or scoop to divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. If you like, sprinkle coarse sugar over the tops of the muffins..
- Bake. Place the muffin pan in the oven and bake for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool and enjoy. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Success
- Use fresh oranges. Freshly squeezed orange juice and zest provide the best flavor. For the juiciest oranges, select ones that feel heavy for their size and have a smooth, brightly colored skin. Avoid pre-packaged juice, as it lacks the vibrant citrus kick.
- Room temperature ingredients. Bring your ricotta, eggs, and other wet ingredients to room temperature for smoother mixing and better texture.
- Avoid dryness. Measure flour accurately using a scale or the spoon-and-sweep method to avoid adding too much. Also, be careful not to over-bake, as this can dry out the muffins.
- Proper zesting technique. Use a microplane or fine grater to zest the orange, being careful not to include the bitter white pith.
- Don’t over-mix. Mix the batter just until the dry ingredients are incorporated or a few small streaks of flour remain. Over-mixing can result in dense muffins.
- Portion evenly. I recommend using a cookie scoop to portion the batter. That helps ensure that your muffins are the same size so they’ll bake more evenly and thoroughly. You’ll be filling the muffin cups fairly full, so I recommend using a 4-tablespoon scoop.
- Check for doneness. Use a toothpick to test the center of a muffin. If it comes out clean, they’re ready to come out of the oven.
Variations
- Add-ins: Stir in 1/2 cup of chocolate chips or chopped nuts for extra flavor and texture. For a fruity touch, try adding 1/3 cup of dried cranberries or golden raisins. If you enjoy spices, a pinch (about 1/4 teaspoon) of cinnamon or cardamom can complement the orange beautifully.
- Citrus swap: Replace orange with lemon for a bright, tangy twist.
- Flavor boost: Use almond extract instead of vanilla for a nutty undertone.
- Glaze: For more orange flavor, top these muffins with a simple glaze made from confectioners’ sugar and orange juice.
How to Store
- Room temperature: Store your orange ricotta muffins in an airtight container at room temperature for up to 3 days. Place a paper towel under and over the muffins to help absorb any excess moisture.
- Refrigeration: For longer storage, refrigerate the muffins in a sealed container for up to a week. Bring them to room temperature or warm them slightly before serving.
- Freezing: Wrap muffins individually in plastic wrap or store them in a freezer-safe container for up to 3 months. Thaw at room temperature or microwave for about 15-20 seconds to enjoy.
More Muffin Recipes
Get the Recipe:
Orange Ricotta Muffins
Yield
12 muffins
Prep Time
10 minutes
Cook Time
22 minutes
Total Time
32 minutes
Bursting with citrus flavor, these orange ricotta muffins are moist, tender, and perfect for any time of day.
Ingredients
- 1 & 3/4 cups (210g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (100g) granulated sugar
- Zest of 1 large orange
- 1/2 cup (118ml) fresh orange juice
- 1/2 cup (113g) whole-milk ricotta cheese
- 1/3 cup (79ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, rub the orange zest into the sugar with your fingers, then add the orange juice, ricotta, oil, eggs, and vanilla. Whisk until smooth.
- Gradually fold the wet ingredients into the dry ingredients until just combined. Do not over-mix.
- Divide the batter evenly among the muffin cups. Bake for 18-22 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature up to 3 days.
For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
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