Almond Poppy Seed Ricotta Muffins with Orange Glaze

Every time I make something with ricotta, I have to make a batch of Ricotta Muffins with the leftovers.  The flavor combinations are endless and each one I have tried so far has been amazing.  I love the texture and the fact that they stay soft for a few days.    

This is my 3rd version of Ricotta Muffins and if that isn't enough to convince you they are delicious, then I don't know what will.

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Almond Poppy Seed Ricotta Muffins with Orange Glaze

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/2 c. unsalted butter, room temp.
1 c. sugar
1 c. ricotta cheese
1 egg
1 1/2 tsp. almond extract
1 1/2 tsp. vanilla extract
2 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. baking powder
2 Tbl. poppy seeds

Orange Glaze
1 c. powdered sugar
1/2 - 3/4 tsp. orange bakery emulsion (or orange zest)
1 Tbl.  milk (or orange juice)

Preheat oven to 350 degrees.  Line a muffin tin with paper liners and lightly spray with cooking spray.  Cream together butter and sugar until light and fluffy.  Mix in the ricotta and then the egg, almond extract and vanilla extract.  Add the flour, salt, baking soda, baking powder and poppy seeds.  Mix until just combined.  Divide batter between muffin cups, filling about 3/4 full.  Bake for 23-24 minutes or until toothpick comes out clean.  Cool completely and top with orange glaze.  Makes 15-16 muffins.

Orange Glaze:  Mix together all ingredients until smooth and creamy.  If glaze is too thick, add a tiny bit more milk until desired consistency is reached.  Drizzle over muffins.