orange ricotta poppy seed muffins
weekends and muffins belong together. these orange ricotta poppy seed muffins are a delicious cure for the winter blues
i’ll take berries and melon over citrus fruits any day. but when it comes to muffins and quick breads it’s hard to beat lemon and orange. these orange muffins, with added ricotta for moisture and a sprinkling of poppy seeds, are your winter morning coffee’s best friend.
normally, i suffer from the post holiday winter blues. with stella’s birthday two weeks before christmas, and charlie’s two weeks after, we are pretty much in non-stop celebration mode for a month. then bam! january 9th arrives and the blues set in.
but i think because i was so excited to see 2018 end, i looked at january as the time for creating a new year. i bought myself a pretty new planner, and actually started writing in it. (please tell me i’m not the only one that buys a planner then thinks its too pretty to actually write in?)
it’s amazing how much more you accomplish by writing it down. and i don’t know about you, but when i feel like i get things done, i am a much happier girl.
then, i saw that melissa (the faux martha) was starting a course to go along with her book. i’ve had melissa coleman’s book The Minimalist Kitchen on my sewing table for months. always trying to find the time to sit down and really dig in. this class was just the push i needed. my tiny little kitchen causes me much stress, and just the thought of getting organized in the kitchen is exciting.
not that a planner and a course have anything to do with muffins, but we finished our first post holiday week. and our weekend doesn’t involve any basketball games for the first time in months. i’ll be spending my weekend writing in my planner and reading melissa’s book with a cup of coffee and an orange ricotta poppy seed muffin.
orange poppy seed muffins
orange ricotta poppy seed muffins
- 2 cups flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 Tbsp orange zest
- 8 Tbsp butter, melted and cooled slightly
- 1 cup sugar
- 1/2 cup ricotta (i used whole milk ricotta)
- 1 egg
- 1/2 cup buttermilk
- 1/4 cup freshly squeezed orange juice
- 1/2 tsp vanilla
- 2 tsp poppy seeds
- preheat the oven to 350°
- place liners in standard 12-cup muffin tin
- in a large bowl whisk together the flour, baking powder, baking soda, salt, and orange zest
- in another bowl whisk the butter, sugar, ricotta, egg, buttermilk, orange juice, and vanilla
- make a well in the center of the flour, add wet ingredients and stir to combine
- fold in the poppy seeds
- scoop batter into the prepared tin
- bake until a pick inserted int he center comes out clean (20-22 minutes)
naturally these muffins would be delicious using lemon juice. actually i had planned on lemon. but with a bowl full of oranges, that’s what i went with, and they are delicious.
i love poppy seed bagels, so i usually have them at home. no poppy seeds no problem. add 1/2 cup chocolate chips for orange chocolate chip muffins. for spiced orange muffins add 1 tsp cinnamon or 1/2 tsp nutmeg or ginger with or without chocolate.
how to keep muffins fresh
the ricotta in the muffins keeps them very moist. to keep your muffins from getting too soggy, place a paper towel on the bottom of a airtight container or zip top bag. place completely cooled muffins on top of the paper towel, then place another paper towel on top. seal container and keep at room temperature for up to 3 days. to keep longer than 3 days, store muffins in freezer.
if you love the muffins as much as we do, there probably won’t be too many left to store.