Save to Pinterest Delightful, moist muffins infused with fresh orange zest and creamy ricotta make these Ricotta Orange Twist Muffins ideal for breakfast or a midday treat.
These muffins became an instant family favorite the first time I baked them for a weekend brunch. The inviting aroma brought everyone to the kitchen before they were even out of the oven!
What's for Dinner Tonight? 🤔
Stop stressing. Get 10 fast recipes that actually work on busy nights.
Free. No spam. Just easy meals.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Granulated sugar: 1 cup (200 g)
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/4 tsp
- Ricotta cheese: 1 cup (250 g)
- Eggs: 2 large
- Whole milk: 1/2 cup (120 ml)
- Unsalted butter, melted and cooled: 1/2 cup (120 ml)
- Freshly grated orange zest: 1 tbsp (from 1 large orange)
- Fresh orange juice: 1/4 cup (60 ml)
- Vanilla extract: 1 tsp
- Coarse sugar or turbinado sugar (optional topping): 2 tbsp
- Additional orange zest (optional topping): as desired
Tired of Takeout? 🥡
Get 10 meals you can make faster than delivery arrives. Seriously.
One email. No spam. Unsubscribe anytime.
Instructions
- Prep the Pan:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In another bowl, combine ricotta, eggs, milk, melted butter, orange zest, orange juice, and vanilla extract. Whisk until smooth.
- Combine Batter:
- Pour wet ingredients into dry. Gently mix until just combined. Some lumps are fine.
- Fill Muffin Tin:
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Add Topping:
- Sprinkle tops with coarse sugar and extra orange zest if desired.
- Bake:
- Bake 18–22 minutes, until a toothpick inserted in center comes out clean.
- Cool:
- Let muffins cool in pan 5 minutes, then transfer to wire rack to cool completely.
Save to Pinterest Whenever my kids help with the mixing and sprinkling of sugar, these muffins turn into a fun baking moment for our whole family.
Still Scrolling? You'll Love This 👇
Our best 20-minute dinners in one free pack — tried and tested by thousands.
Trusted by 10,000+ home cooks.
Notes
For added flavor, fold 1/2 cup mini chocolate chips or chopped toasted nuts into the batter. Switch up the citrus with lemon zest and juice for a twist.
Required Tools
You will need a muffin tin, mixing bowls, whisk, measuring cups and spoons, and a cooling rack for this recipe.
Nutritional Information
Each muffin contains about 220 calories, 9 g total fat, 29 g carbohydrates, and 5 g protein.
Save to Pinterest 
Serve these muffins warm or at room temperature for a simple, citrusy delight. They are wonderful paired with your favorite tea or coffee.
Common Recipe Questions
- → Can I use low-fat ricotta?
Yes, low-fat ricotta works but may result in slightly less creamy muffins. Full-fat ricotta offers richer texture.
- → Can I substitute orange with lemon?
Absolutely. Use lemon zest and juice for a bright lemon variation, adjusting sweetness if desired.
- → How do I store these muffins?
Store cooled muffins in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
- → Can I add mix-ins?
Yes, fold in mini chocolate chips or toasted nuts for extra flavor and texture before baking.
- → What is the best way to get a light muffin texture?
Mix wet and dry ingredients just until combined to avoid overmixing, which helps keep muffins tender and airy.
- → Are these suitable for vegetarians?
Yes, these muffins are vegetarian-friendly, containing no meat or gelatin ingredients.
