I haven't made muffins in awhile. When I saw this recipe I first thought of the kids (who are often the first I think of when deciding to try out a recipe!). They love citrus and chocolate....but aren't huge fans of ricotta. However, in these muffins, the ricotta adds moisture to them, not ricotta flavor. The original recipe included an orange glaze. Since we eat muffins in the morning for breakfast and I usually serve them with yogurt and fruit for the kids, I decided not to add glaze. Even without the glaze, the muffins were flavorful and tasty and the kids didn't miss the extra sugar! I'm not a big citrus fan so these weren't my favorite but the rest of the family really enjoyed them.
recipe from Two Peas & Their Pod
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
Zest of 1 orange
1/2 cup unsalted butter, at room temperature
1 cup ricotta cheese
1 large egg
1 tablespoon fresh orange juice
1 teaspoon vanilla extract
1 cup chocolate chips
1. Preheat oven to 350 degrees F. Grease 12 cup muffin tin.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a small bowl, add the sugar and orange zest. Rub the orange zest and sugar together with your fingers.
3. Using an electric mixer, beat the butter and sugar and orange zest mixture together until light and fluffy, about two minutes. Add the ricotta cheese and beat until smooth. Beat in the egg, orange juice, and vanilla extract.
4. Add the dry ingredients and mix until just blended. Stir in the chocolate chips. Divide the batter evenly between the 12 muffin cups.
5. Bake muffins for about 18-20 minutes, or until the tops are slightly golden brown. Let muffins cool completely.
Family Rating: 1 1/2 thumbs up.