Tuscan Orange Ricotta Muffins With Rosemary Orange Glaze Recipes
TUSCAN ORANGE RICOTTA MUFFINS WITH ROSEMARY-ORANGE GLAZE
A little orange. A touch of rosemary. A subtle (yet stellar!) muffin for a simple season.
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 14
Steps:
- 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).
- 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.
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