Cheryl Roberts
@chlovero
Orange Ricotta Cannoli Muffins
Delight in these moist and flavorful Orange Ricotta Cannoli Muffins, infused with fresh orange juice and zest, and studded with mini chocolate chips. Perfect for breakfast or a sweet snack, these muffins bring a twist to the classic Italian dessert in a convenient muffin form.
Details
- Cuisine:italian
- Meal Type:snack
- Diet:vegetarian
- Difficulty:hard
- Estimated Cost:N/A
- Occasion:party
- Ingredients:15
- Views:6
Recipe Information
- Prep time25 min.
- Cook time20 min.
- Total time45 min.
- Servings18
Ingredients
- 2 cups
- 1 tablespoon
- 1/2 teaspoon
- 3
- 1/2 cup
- 2 1/2 tablespoons
- 1/2 cup
- 2 tablespoons
- 1/2 cup
- 1/2 cup
- 1/2 cup
- 3 tablespoons
- 2 1/2 tablespoons
- 2 teaspoons
- 1 cup
Cooking Instructions
Follow our step-by-step guide on how to make Orange Ricotta Cannoli Muffins.
Step 1
Preheat your oven to 350°F (175°C) and line 18 muffin cups with paper liners.
Step 2
In a large bowl, whisk together the flour, baking powder, and salt until well combined.
Step 3
In a separate medium bowl, whisk the eggs, 1/2 cup of orange juice, 2 1/2 tablespoons of orange juice, 1/2 cup of ricotta cheese, vegetable oil, milk, sugar, orange zest, sour cream, and apple cider vinegar until smooth.
Step 4
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold in the mini chocolate chips, being careful not to overmix; stir just until the flour is moistened.
Step 5
Spoon about 1/4 cup of batter into each muffin cup, filling them about 2/3 full.
Step 6
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.