Orange and Ricotta Muffins

Orange and Ricotta Muffins
Staff Writer

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

For your "beerunch," Chris Wade, executive chef at Public House in San Francisco, says: "The muffins pair well with a dark stout. At Beerunch we paired them with Russian Imperial Stout. In colder months, there are plenty of options, such as Magnolia Brewers Selection, North Coast Old Rasputin, Drake’s Drakonic or Stone Imperial Russian Stout." 


Preheat oven to 350 degrees. In a large mixing bowl, sift together flour, sugar, baking powder, and salt. In a smaller bowl, mix together ricotta cheese, egg, orange zest and juice, oil, and water.

Make a well in the dry ingredients and pour the wet mixture in. Fold together until smooth.

Spray a muffin tin with nonstick spray and evenly divide the batter into the wells. The batter should fill all of them about 3/4 of the way.

Bake in oven for 15-20 minutes until a toothpick inserted into the center of the muffins comes out clean.

Allow to cool before removing from the muffin tin.


Calories per serving:

210 calories

Dietary restrictions:

Low Potassium, Kidney Friendly, Vegetarian, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 9g 13%
  • Carbs 28g 9%
  • Saturated 2g 10%
  • Fiber 1g 3%
  • Trans 0g
  • Sugars 11g
  • Monounsaturated 5g
  • Polyunsaturated 1g
  • Protein 5g 10%
  • Cholesterol 28mg 9%
  • Sodium 173mg 7%
  • Calcium 132mg 13%
  • Magnesium 9mg 2%
  • Potassium 62mg 2%
  • Iron 1mg 7%
  • Zinc 0mg 3%
  • Phosphorus 178mg 25%
  • Vitamin A 31µg 3%
  • Vitamin C 4mg 7%
  • Thiamin (B1) 0mg 12%
  • Riboflavin (B2) 0mg 10%
  • Niacin (B3) 1mg 7%
  • Vitamin B6 0mg 2%
  • Folic Acid (B9) 46µg 12%
  • Vitamin B12 0µg 2%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 7%
  • Vitamin K 0µg 0%
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