Get the Recipe:
Orange Ricotta Muffins
Bursting with citrus flavor, these orange ricotta muffins are moist, tender, and perfect for any time of day.
Ingredients
- 1 3/4 cups (210 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (100 g) granulated sugar
- Zest of 1 large orange
- 1/2 cup (120 ml) fresh orange juice
- 1/2 cup (113 g) whole-milk ricotta cheese
- 1/3 cup (80 ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
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Instructions
- Preheat the oven to 375°F (190°C). 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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