I’m supposed to say something about cranberries, about it being the season for using cranberries. And then something about ricotta, and how, cheese-wise, it completes me, and how I sometimes use my favorite spoon to eat it straight from the jar. Also oats. Something. Right? Something like that? In regards to these muffins?
Well, I can’t. Not at the moment, anyway. Two of my great friends are getting married this weekend and I’m far too excited to discuss muffins. Not that these aren’t excellent muffins — they are. They’re light and fluffy, dotted with tart and jammy cranberry pockets, slightly chewy from a handful of toothsome oats, with a subtle creaminess and a tang from the ricotta that is just… right. For breakfast, for a snack. Smeared with butter, or extra ricotta (extra, hah), or a smudge of jam. They’re special, these are.
But, at the end of the day, they are muffins. And Jenny and Steve are getting married this weekend! Married! To each other! I’m a little excited. Can you tell that I’m excited?
Okay. Whew. It’s only Wednesday, I should tone it down. Maybe make some tea. It’d go well with a muffin.
Cranberry Oat Ricotta Muffins
- 1 cup flour
- 1/2 cup rolled oats, plus extra for sprinkling on top
- 1/4 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons butter, room temperature
- 1/4 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 egg
- 3/4 cup ricotta
- 1/2 teaspoon orange zest
- 1 cup whole fresh cranberries
Preheat the oven to 375 degrees F and place paper liners in a twelve cup muffin pan.
In a medium sized bowl, whisk together the flour, oats, baking soda, baking powder and salt. Set aside.
In a larger bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream together the butter and sugars, until light and fluffy. Add the egg and beat until well incorporated. Next, add the ricotta and orange zest, and mix gently to combine.
Add the dry ingredients to the wet, and mix lightly, just until incorporated. Fold in the cranberries. Scoop the batter into the muffin tins, and bake until the muffins are puffed and golden and pass a toothpick test, about 25 minutes.
Let cool on a rack, and serve with generous pats of butter.
Makes 12 muffins.