You know how they say that the best things in life come when you least expect it? That was certainly the case when I met my husband while visiting a girlfriend in Portland, Oregon when I was living in Michigan. We had a whirlwind romance that knocked my socks off (and still does). That weekend visit changed my life…and I wasn’t thinking it would. Kind of like these muffins…:) I was whipping up a quick recipe to bring to a family gathering over the weekend along with the Almond Biscotti and Cookies and Cream Pie . I found the recipe through Pinterest and made them while my little boys were napping. I did not take any pictures of the process. That’s what I mean about expectations. I will find other recipes, get the camera out, take tons of pics and NOT post and then when I find a “homerun” I don’t take but a single picture at the end. These muffins are amazing! One of the best things I’ve baked in a long time. I love muffins because they don’t feel as decadent as a cupcake…these are pretty close though. Make them! Your welcome.
- 2 cups all-purpose flour
- 2 tablespoons poppy seeds
- 1 ¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 ½ tablespoons orange zest (from 1 orange)
- 1 teaspoon vanilla extract
- 1 cup ricotta
- ½ cup confectioners’ sugar
- 1 to 2 tablespoons freshly squeezed orange juice
- Preheat the oven to 350 degrees. Line a muffin tin with paper cups or grease with nonstick cooking spray. Set aside.
- In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Beat on medium speed for about 2 minutes, until light and fluffy. Add in the eggs one at a time, beating after each addition until combined. Add in the orange zest and vanilla and beat until combined. With the mixer on low, add in half of the flour mixture and beat until incorporated. Add in half of the ricotta and beat again until incorporated. Repeat this process one more time (flour mixture then ricotta).
- Scoop the batter into the prepared muffin tins, filling each about ⅔ of the way full. Bake for 19 to 21 minutes, or until a toothpick inserted into the middle comes out clean. Let the muffins cool in the pan for about 5 to 10 minutes, then remove to a wire rack. Let the muffins cool for a few additional minutes before adding the glaze.
- To make the glaze, whisk together the confectioners’ sugar and orange juice in a small bowl. Drizzle the glaze over the warm muffins and allow to set before serving.
Check her out…she’s got some great pictures!