Imagine biting into a muffin that's not just a ordinary breakfast treat, but a culinary journey through the sun-drenched hills of Tuscany. These Orange Ricotta Muffins are a game-changing recipe that combines the zesty brightness of fresh oranges with the aromatic whispers of rosemary, creating a sophisticated pastry that will make your morning extraordinary. Whether you're a seasoned baker or a curious foodie, these muffins promise to elevate your baking game and impress even the most discerning palates.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 12 muffins
Ingredients
- 1 cup ricotta cheese
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup orange juice
- 1 tablespoon orange zest
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon fresh rosemary, chopped
- 1/4 cup powdered sugar (for glaze)
- 1 tablespoon orange juice (for glaze)
- 1 teaspoon fresh rosemary, chopped (for glaze)
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with cooking spray to prevent sticking.
- In a large mixing bowl, combine 1 cup of ricotta cheese and 1/2 cup of sugar. Use a whisk or electric mixer to beat them together until the mixture is smooth and creamy.
- Add 2 large eggs, 1/4 cup of orange juice, and 1 tablespoon of orange zest to the ricotta mixture. Mix well until all the wet ingredients are fully incorporated.
- In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. This will help to evenly distribute the dry ingredients.
- Gradually add the dry mixture to the wet mixture, stirring gently with a spatula or wooden spoon. Be careful not to overmix; it’s okay if there are a few lumps.
- Fold in 1 tablespoon of chopped fresh rosemary, ensuring it is evenly distributed throughout the batter.
- Using a spoon or a cookie scoop, divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- While the muffins are baking, prepare the rosemary orange glaze. In a small bowl, combine 1/4 cup of powdered sugar, 1 tablespoon of orange juice, and 1 teaspoon of chopped fresh rosemary. Mix until smooth.
- Once the muffins are done, remove them from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Once the muffins are cool, drizzle the rosemary orange glaze over the top of each muffin using a spoon or a small piping bag for a more decorative look.
- Serve the Tuscan Orange Ricotta Muffins warm or at room temperature, and enjoy the delightful combination of orange and rosemary flavors!
Tips
- Use fresh ingredients: Always opt for fresh orange zest and recently chopped rosemary to maximize flavor intensity.
- Don't overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense muffins.
- Room temperature matters: Ensure eggs and ricotta are at room temperature for smoother batter and more even baking.
- Check doneness carefully: Use the toothpick test - it should come out clean with just a few moist crumbs.
- Glaze technique: For a professional look, let muffins cool completely before glazing to prevent the glaze from becoming too runny.
- Storage tip: These muffins stay fresh for 2-3 days in an airtight container at room temperature, or can be frozen for up to a month.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 6g
Fat: 8g
Saturated Fat: g
Cholesterol: 55mg
