2teaspoonschopped fresh rosemary leaves plus additional whole rosemary leaves for garnish
Make the muffins:
Preheat oven to 375 degrees Fahrenheit.
Butter nine cups of a 12-cup standard-size muffin pan, or spray with nonstick cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a medium bowl, whisk together the ricotta cheese, orange zest, orange juice, olive oil, and egg until well-blended.
Make a well in the center of the dry ingredients, and pour in the wet. Stir with a wooden spoon until just incorporated. The batter will be thick.
Divide batter evenly between the nine muffin cups, about 1/3 cup each (note: you can go ahead and make 12 muffins instead of the nine, but they will be flatter and smaller).
Bake for about 15 minutes, or until a toothpick inserted into the center comes out clean (not wet).
Remove from oven and set pan on a wire rack. Let cool for five minutes, then remove muffins and set on a wire rack set over a layer of paper towels (to catch any glaze overflow).
Make the glaze:
In a small saucepan over medium-low heat, warm the half-and-half and rosemary just until steaming. Remove from heat, cover, and let sit for 10 minutes. Strain and discard solids. Add liquid to a small bowl, then sift in powdered sugar. Add orange zest and a pinch of kosher salt. Whisk until smooth. With a spoon, drizzle glaze over the top of the muffins. Drop a fresh rosemary leaf or two on top of each one. Glaze will harden a bit after sitting.
The keep in an airtight container at room temperature for up to three days, or freeze in a zipper bag for up to three months.
Tuscan Orange Ricotta Muffins with Rosemary-Orange Glaze