This orange ricotta muffin recipe is all about the understated and the simple. Which is sort of timely, because I’ve been making a concerted effort to keep this Christmas season simple and stress-free. No last-minute scrambling for gifts – thanks to name-drawing on both sides of the family along with this brilliant concept, our shopping is already done. No five days solid of baking cookies that no one will eat. And NO frickin’ Elf on the Shelf!
I love both orange and rosemary, but it’s easy to overdo it with both flavors, and lord knows I’ve done that in the past. So with these Tuscan Orange Ricotta Muffins, I took it easy – but not too easy – with both the orange zest and the rosemary. And I couldn’t be happier with the results.
These muffins include a few non-traditional ingredients – ricotta cheese, rosemary, and, yep! olive oil! – but they’re actually pretty simple to make, and the outcome is truly scrumptious. They’re super moist and tender with sunny orange flavor highlighted by a touch of rosemary infused into the glaze …
… and another rosemary leaf or two sprinkled on top, if you wish.
I love that these Tuscan Orange Muffins are relatively low fat compared to a lot of other muffin recipes, and most of that fat comes from heart-healthy olive oil. Of course, these muffins really shine when they’re slathered with creamy butter, which sort of takes “healthy” off the table.
Ricotta cheese gives this muffin its light, fluffy texture, and helps keep them moist. I use part-skim ricotta and love the results, but I’d imagine full-fat ricotta would be even better.
A little orange. A touch of rosemary. A subtle (yet stellar!) muffin for a simple season.Read More