These are the best kind of breakfast muffin - sweet but not TOO sweet, 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 an afternoon snack. Smeared with butter, or extra ricotta, or a smudge of jam. They’re special, these ones. —mollydunkncrumble
rolled oats, plus extra for sprinkling
1 1/2 teaspoons
unsalted butter, at room temperature
dark brown sugar
whole fresh cranberries
In This Recipe
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.