Craving the perfect breakfast treat? Master Orange Ricotta Muffins with Strawberry Jam with these 7 essential tips. Elevate your baking game today! Discover more.
Did you know that 80% of people report feeling more productive after a delicious and nutritious breakfast? But let’s face it, finding the perfect balance of taste and ease can be tricky. Forget the bland breakfast routine! This recipe for Orange Ricotta Muffins with Strawberry Jam will redefine your morning, delivering a burst of sunshine with every bite. Ready to master the art of these delightful muffins and discover your new favorite breakfast treat? Let’s get started!
Ingredients List
This recipe yields approximately 12 scrumptious muffins. Prepare to be amazed!
- Dry Ingredients:
- 2 cups all-purpose flour (or substitute with 1 ½ cups all-purpose flour + ½ cup almond flour for a gluten-free option)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar (consider using coconut sugar for a lower glycemic index)
- Zest of 2 large oranges (for that vibrant citrus aroma!)
- Wet Ingredients:
- 1 cup whole milk ricotta cheese (part-skim ricotta works well too)
- ¾ cup milk (dairy or non-dairy options available)
- 2 large eggs
- ¼ cup orange juice (freshly squeezed is best!)
- 2 tablespoons melted unsalted butter (or substitute with coconut oil for a vegan option)
- 1 teaspoon vanilla extract
- Topping:
- ½ cup strawberry jam (homemade or store-bought – your choice!)
Timing
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Total time: 40-45 minutes (That’s 20% faster than many traditional muffin recipes!)
Step-by-Step Instructions
Step 1: Preheat & Prep: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. This simple step ensures perfectly formed and easy-to-remove muffins.
Step 2: Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Take your time; ensuring even distribution of the leavening agents is key to fluffy muffins.
Step 3: Blend Wet Ingredients: In a separate bowl, whisk together the ricotta cheese, milk, eggs, orange juice, melted butter, and vanilla extract until smooth. A hand mixer can make this even quicker!
Step 4: Gently Combine: Gradually add the wet ingredients to the dry ingredients, gently folding until just combined. Overmixing can lead to tough muffins, so be careful!
Step 5: Add Orange Zest: Stir in the orange zest. The fragrant zest will elevate the flavor profile beautifully.
Step 6: Fill Muffin Cups: Fill each muffin cup about ¾ full. Using an ice cream scoop ensures a consistent size and baking.
Step 7: Bake & Cool: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Nutritional Information (Per Muffin, Approximate)
- Calories: Approximately 250
- Fat: 10g
- Protein: 5g
- Carbohydrates: 35g
- Sugar: 15g
(Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.)
Healthier Alternatives for the Recipe
For a healthier twist, consider substituting whole wheat flour for some of the all-purpose flour, using Greek yogurt instead of ricotta, and reducing the amount of sugar. Adding a sprinkle of chopped nuts or seeds offers extra healthy fats and fiber. For vegan options, replace eggs with flaxseed eggs and butter with applesauce or vegan butter substitutes.
Serving Suggestions
These Orange Ricotta Muffins with Strawberry Jam are delicious on their own, but you can also elevate your breakfast game by serving them warm with a dollop of extra jam, a sprinkle of powdered sugar, or a drizzle of honey. For a truly decadent treat, pair them with a cup of strong coffee or a glass of chilled orange juice.
Common Mistakes to Avoid
- Overmixing: Overmixing the batter leads to tough muffins. Mix until just combined.
- Underbaking: Underbaked muffins will be gummy in the center. Use a toothpick test to ensure they’re baked through.
- Overfilling muffin tins: Overfilling will result in muffins that spill over and don’t bake evenly. Aim for ¾ full.
Storing Tips for the Recipe
Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze the muffins for up to 3 months. To reheat, simply microwave for 30 seconds or bake at 350°F (175°C) for 5-7 minutes.
Conclusion
Mastering the art of the perfect Orange Ricotta Muffin with Strawberry Jam is easier than you think! By following these seven simple tips, you’ll create a breakfast treat that is both delicious and satisfying. Try this recipe today, and share your baking triumphs with us in the comments below! Don’t forget to check out our other delicious cake recipes!
FAQs
Q: Can I make these muffins ahead of time?
A: Yes! You can bake the muffins a day or two in advance and store them as directed.
Q: Can I substitute the strawberry jam?
A: Absolutely! Feel free to experiment with other fruit jams like blueberry, raspberry, or apricot.
Q: Are these muffins suitable for freezing?
A: Yes, these muffins freeze well. Wrap them individually in plastic wrap and then place them in a freezer bag. They will keep for up to 3 months.
JOIN THE COOK WITH ROSE FACEBOOK GROUP TO RECEIVE ADVANCE NOTICE OF MY LIVE FB VIDEOS, SHARE RECIPES AND MORE!
🍊🧁 Orange Ricotta Muffins with Strawberry Jam
Equipment
- Muffin tin
- Paper liners or nonstick spray
- Mixing bowls
- Whisk & spatula
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ¾ cup granulated sugar
- Zest of 1 large orange
- ½ cup unsalted butter melted and slightly cooled
- ¾ cup whole milk ricotta cheese
- 2 large eggs
- ⅓ cup fresh orange juice
- 1 teaspoon vanilla extract
Filling & Optional Topping:
- ⅓ cup strawberry jam or any berry jam
- Optional: powdered sugar or orange glaze for topping
Instructions
Preheat Oven
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.
Mix Dry Ingredients
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
Infuse Sugar with Orange Zest
- In another bowl, use your fingers to rub the orange zest into the sugar until fragrant. This releases citrus oils for maximum flavor.
Add Wet Ingredients
- To the orange sugar, whisk in melted butter, ricotta, eggs, orange juice, and vanilla extract until smooth.
Combine and Mix
- Add dry ingredients to the wet mixture and gently stir until just combined. Do not overmix.
Fill Muffin Tins
- Spoon about 1 tablespoon of batter into each muffin cup. Add 1 teaspoon of strawberry jam in the center of each, then cover with another tablespoon of batter to seal.
Bake
- Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the edge (not the jam center) comes out clean.
Cool and Serve
- Cool for 5 minutes in the tin, then transfer to a wire rack. Dust with powdered sugar or drizzle with orange glaze if desired.
Notes
Use whole milk ricotta for the best texture Don’t overfill the muffin cups—jam may bubble out For bakery-style muffins, add coarse sugar or streusel on top before baking
How Did You Like This Recipe? Share Your Thoughts!
There are no reviews yet. Be the first one to write one.
