Orange Ricotta Muffins

Citrus manages to find it way into a lot of my baking/cooking come summertime.  There is something so fresh and vibrant that is found in the zest and juice of an orange, lemon, lime, and grapefruit.  That said, it should come as no surprise that my favourite kitchen tool is a zester.  Ahhh, the ease of zesting made easy.  Zest away (trust me, I will!)

These muffins are more dense than your typical muffin thanks to the ricotta.  Moist, dense, and yes, citrus-y wonderful.

Orange Ricotta Muffins

1 3/4 cups all-purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
1 cup sugar
1/2 cup butter, room temperature
1 Tbsp, plus 1 tsp orange zest, finely grated
1 cup part-skim ricotta cheese
1 egg
2 Tbsp fresh orange juice
sugar for sprinkling

Preheat oven to 350F.  Line muffin tin with 12 liners, or spray with Pam, and set aside.
Whisk together flour, baking powder and salt in medium bowl.  Using a mixer, beat sugar, butter and orange zest in a large bowl until light and fluffy.  Beat in cheese.  Beat in egg and orange juice.  Add the dry ingredients and stir until just blended.
Divide batter among the prepared muffin cups.  Sprinkle with sugar.  Bake until muffins become pale golden, approximately 20 minutes.

yields 12 muffins
adapted from my lemon-ricotta muffins


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