Breads/ Breakfast

Jumbo Cranberry-Orange Ricotta Muffins

Jumbo Cranberry-Orange Ricotta Muffins | The Foodwright

The opposite of recognizing that we’re feeling something is denying our emotions. The opposite of being curious is disengaging. When we deny our stories and disengage from tough emotions, they don’t go away; instead, they own us, they define us. Our job is not to deny the story, but to defy the ending – to rise strong, recognize our story, and rumble with the truth until we get to a place where we think, Yes. This is what happened. This is my truth. And I will choose how this story ends. (Brené Brown, Rising Strong)

I wanted to include a quote today from one of the MANY books I’m reading right now & although I’m only 50 pages in, I am already hiiiighly recommending it and telling everyone I know and love about it. It is absolutely fabulous. Rising Strong by Brené Brown.

Mom, don’t be surprised if this is your Christmas present! Hehe ?

Jumbo Cranberry-Orange Ricotta Muffins | The Foodwright

Jumbo Cranberry-Orange Ricotta Muffins | The Foodwright

So we went out to dinner last night with some friends at an outdoor mall in the area called The Riverwoods and there were Christmas lights everywhere and for Pete’s sake all these kids were lined up for SANTA! How has Christmas snuck up on us so dang fast?! I love it. We need more snoooowww! ?

So hearing this idea of Thanksgiving brunch a couple days ago gave me the idea to just put kabosh on the whole traditional Thanksgiving dinner thing for the rest of my life…but I’d never be able to. I still need my traditional dishes (and so does my husband, bless him for his love of all things classic & traditional). Maybe we should make T-giving brunch the day before a thing? Or the day after? I mean, you can’t do them on the same day because that is just WAY too much food/work. Whaddaya guys think? Anyway. If you’re serving a brunch at SOME POINT this fall/winter, or just doing a nice treat-yo-self breakfast, these babes are for YOU!

Cranberry-orange is just classic for autumn. Ain’t nobody complaining about it, though, because it is a match made in HEAVEN! ? These muffins remind me of a bread from one of my favorite bakeries back home, Breadsmith. They make the most to-die-for fresh cranberry orange bread that is bursting with sweet and tart and moist. SO good. The ricotta in these muffins gives them a depth and richness that is just oh-so decadent and perfect – you can’t miss it. They’re fluffy, orangey, bespeckled with fresh cranberries (+ a better, more even distribution of those cranberries because of the muffins’ JUMBO size) and heck, you could probably turn it into a loaf! Let me know if you try it either way, k?


Jumbo Cranberry-Orange Ricotta Muffins | The Foodwright

Makes 6 jumbo muffins


1/2 c unsalted butter, room temperature

1 c whole milk ricotta, room temperature

zest of 1 orange

juice of 1/2 orange

1 c sugar

1 egg, room temperature

1/2 t salt

2 c flour

1 t baking powder

1/2 t baking soda

1 c cranberries

1 1/2 t turbinado sugar (optional)


Preheat oven to 350.

In a large bowl fitted for a stand mixer, or with a hand mixer, cream together the butter and sugar for 2-3 minutes. Beat in the ricotta and the egg, followed by the orange juice & zest.

In a different bowl, combine the flour, baking powder, baking soda, and salt, and mix well.

Slowly incorporate the dry into the wet and mix until just combined. Carefully fold in the cranberries until evenly distributed throughout the batter.

Scoop the batter (it will be thick) about 2/3 way full into jumbo muffin cups lined with paper liners. Sprinkle about 1/4 t of turbinado sugar on top of each muffin before baking.

Bake for 20-25 minutes, or until golden-brown, puffed-up, and a toothpick inserted in the center comes out clean. Let cool for 10 minutes in the pan, then allow to cool the rest of the way on a wire rack. Or, if you’re impatient like me, eat immediately!

xo, Lucia

Jumbo Cranberry-Orange Ricotta Muffins | The Foodwright

{adapted from two peas & their pod}

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