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 Molly Katzen's cherry-vanilla ricotta muffins. The original recipe comes from her Sunlight Café, a book cherished not only for straightforward and delicious breakfast ideas, but also for the selection of creative quick break ideas.

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
Adapted from Mollie Katzen's Sunlight Café: Breakfast Served All Day
Published on February 16, 2008

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

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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°.

  • 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


prettybaker 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! :)

Bellini Valli said...

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

Kevin said...

Cranberry and lemon sounds like a great combo for muffins.

Mansi Desai 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.

Niki Turner 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 said...

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