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    Home » Breads

    Whole Wheat Cranberry Orange Ricotta Muffins

    Feb 7, 2011 · Modified: Jan 1, 2022 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

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    Whole Wheat Cranberry Orange Ricotta Muffins - Andrea Meyers

    We’ve had quite a few snow and ice days recently, more than we thought we would have this year. I guess after the unusually powerful snow storms we had last year we thought the next few winters would be milder, more like the average winters for this area. But there is still snow on the ground and just a couple days of sunshine sprinkled here and there, and with being cooped up we’ve been baking more than usual. Not that that’s a bad thing, and the boys appreciate having fresh muffins and scones for breakfast.

    These whole wheat ricotta muffins stick to the ribs and keep the boys going in the mornings, and they love the flavor and smell of the orange zest with the dried cranberries. After zesting the orange, I rub it into the sugar with my fingers and let it sit for a few minutes before mixing with the butter, which gives the sugar a distinct orange flavor that permeates the muffins. You can also use orange sugar leftover from storing candied orange peels for more fabulous orange flavor.

    Whole wheat muffin batter tend to be stickier than muffins made from all-purpose flour, and coating the muffin papers with nonstick spray helps them to peel off easier without the muffin sticking. The texture is best on the first day, but if you have some leftover muffins you can warm them up a bit the next morning and they’ll be fine.

    Whole Wheat Cranberry Orange Ricotta Muffins - Andrea Meyers
    Print Pin

    Whole Wheat Cranberry Orange Ricotta Muffins

    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Course: Bread
    Cuisine: American
    Diet: Vegetarian
    Keyword: cranberries, muffins, orange juice, ricotta cheese, whole grains
    Servings: 12 muffins
    Calories: 233kcal

    Equipment

    • muffin tin, lined with paper liners coated with nonstick spray
    • small mixing bowl
    • medium mixing bowl
    • stand mixer with paddle attachment, or hand mixer and large bowl

    Ingredients

    • 1 cup granulated sugar (plus more as needed for sprinkling)
    • 1 orange (zested and juiced)
    • 2 cups white whole wheat flour
    • 1½ teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ¼ cup unsalted butter (room temperature)
    • 1 cup whole-milk ricotta cheese
    • 2 large eggs
    • 1 tablespoon fresh orange juice
    • ½ cup dried cranberries
    US Customary - Metric

    Preparation

    • 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

    Calories: 233kcal | Carbohydrates: 37g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 48mg | Sodium: 171mg | Potassium: 124mg | Fiber: 3g | Sugar: 21g | Vitamin A: 274IU | Vitamin C: 7mg | Calcium: 87mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    More Whole Grain Muffin Recipes From Other Blogs

    • Farmgirl Fare – Whole Grain Pear Bran Muffins
    • Guilty Kitchen – Brown Butter Whole Wheat Blueberry Muffins
    • This Week for Dinner – Whole Wheat and Flax Cornbread Muffins
    • Pinch My Salt – Pumpkin Maple Muffins
    « White Chili with Turkey and Cannellini Beans
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    Reader Interactions

    Comments

    1. sonia says

      February 08, 2011 at 6:21 am

      These are awesome muffins....making them with whole wheat, makes them a lot more healthier and perfect for the little ones... !

    2. Lacey @ dishfolio.com says

      February 09, 2011 at 1:20 pm

      Looks delicious! We'd love to share your recipe at dishfolio.com!

    3. Biren @ Roti n Rice says

      February 09, 2011 at 6:03 pm

      These muffins would be great with a nice cup of tea on a cold morning. We still have a lot of winter left her in MN.

    4. kms says

      February 11, 2011 at 1:24 pm

      These muffins have so many of my favorite ingredients and flavors! Can't wait to try them out. Thank u!

    5. D says

      February 03, 2013 at 9:24 am

      These look amazing. Any idea what the nutrition facts are??

    Trackbacks

    1. Tweets that mention Whole Wheat Cranberry Orange Ricotta Muffins | Andrea Meyers -- Topsy.com says:
      February 7, 2011 at 3:18 pm

      [...] This post was mentioned on Twitter by Judy, Elemental Deals and Elemental Deals, Jonell Galloway. Jonell Galloway said: Andrea's Recipes: Whole Wheat Cranberry Orange Ricotta Muffins http://bit.ly/huY8cv Full http://bit.ly/eWuRuK @GourmetNews [...]

    2. 5 recipes and a book | Owlhaven says:
      February 9, 2011 at 10:02 am

      [...] Andrea Meyers: Cranberry Orange Ricotta Muffins [...]

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