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Orange Ricotta Muffins

Fluffy, citrusy muffins with fresh orange juice and creamy ricotta.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Makes: 12 muffins
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Ingredients
  

  • 1 and 3/4 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/3 cup butter (75 gms)
  • 1 cup ricotta (200 gms)
  • 3/4 cup caster sugar
  • 1 orange, juiced
  • 1 egg

Instructions

  • Preheat the oven to 200 C and grease or line 12 muffin moulds.
  • Sift the flour, baking powder and baking soda. Set aside.
  • In a large mixing bowl, beat the butter, ricotta and sugar until creamy and fluffy. Beat in the orange juice. The mixture might split a little, it's ok.
  • Now beat in the egg till it's combined well into the batter.
  • Fold in the flour mixture till combined. Divide the batter equally into the muffin moulds, taking care not to fill them beyond 3/4 of the way because they rise quite a bit in the oven.
  • Bake for 20 to 25 minutes until browned on the top and a toothpick poked in the center comes out clean. If the muffins are browning too quickly, reduce the temperature to 180 C in the last 5 mins.
  • Allow to cool for 10 mins before transferring to a wire rack to cool completely. Happy eating!