Cranberry Lemon Ricotta Muffins

Cranberry Lemon Ricotta Muffins

I very much enjoy baking, but due to time restraints I don't have too many opportunities to make fancy desserts. Most of my time spent in the kitchen is devoted to making healthy meals. I also like to keep my sugar intake to a minimum, and with just two of us living here, most recipes yield too large a portion with a corresponding immense temptation. It's true that I could find lots of eager friends who would share, but like I said, I'm a busy person.

That's why quick breads, both sweet and savory, are so favored by me. Generally, they require little fuss and are essentially foolproof once you understand the basics. I based this recipe for cranberry lemon ricotta muffins on these cherry-vanilla ricotta muffins.

Feel free to omit the sour cream and use 1 cup of ricotta cheese instead.

Cranberry Lemon Ricotta Muffins
Cranberry Lemon Ricotta Muffins
Recipe by
Published on February 16, 2008

Simple, creamy and delicious lemony ricotta cheese muffins spotted with tart dried cranberries

Preparation: 15 minutes
Cooking time: 20 to 25 minutes

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  • 2 cups unbleached white flour
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon baking soda
  • 1 tablespoon lemon zest
  • 1/3 cup sugar
  • 1/2 cup sour cream
  • 1/2 cup ricotta cheese
  • 1 cup buttermilk
  • 2 large eggs
  • 1 tablespoon fresh lemon juice
  • 4 tablespoons (1/2 stick) melted unsalted butter
  • 2/3 to 1 cup dried cranberries
  • Butter or grease 12 standard muffin cups and preheat an oven to 350°F.

  • In a large bowl, combine the flour, salt, baking powder, baking salt, lemon zest and sugar. In a medium bowl, beat together the ricotta and buttermilk. Add the eggs, one at a time, beating well with a wire whisk after each addition. Beat in the lemon juice.

  • Pour the ricotta-buttermilk mixture along with the melted butter and dried cranberries into the dry ingredients and stir just to combine.

  • Spoon the batter evenly into the muffin cups. Bake for 20 to 25 minutes or until the muffins begin to brown and a cake tester inserted into the center of a muffin comes out clean. Leave in the pan for 5 minutes, then transfer to a wire rack to cool.

Makes 12 muffins

Cranberry Lemon Ricotta Muffins


דורית said...

I am definately Going to make these.
Please note that I have tagged you!
Hope you play along!

Kalai said...

Looks so nice and fluffy, Lisa! Love this combo of flavors! :)

Valerie Harrison (bellini) said...

I love anything with cranberries Lisa...and they are good for you as well...double bonus:D

test it comm said...

Cranberry and lemon sounds like a great combo for muffins.

Mansi said...

oh!! these sound heavanly! lemon and ricotta sound like a nice combo:)

Kribha said...

You have awesome recipes Lisa. Loved your blog. I'm so sorry that I missed adding you to my blogroll. That's why I've been missing out your posts. But I'll go thru all your recipes soon.

Anonymous said...

Hi Lisa,
I made these this evening and they were lovely.
I used wholemeal bread flour as that was all I had and they were delicious. The lemony flavor tasted particularly great. Yummy again :-)

Lisa Turner said...

I'm so glad you are enjoying my recipes Niki!