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Orange-Ricotta Muffins with Pistachio Streusel and Orange Glaze

These Orange-Ricotta Muffins with Pistachio Streusel are anything but ordinary. The ricotta creates a delicate, almost cake-like texture, while fresh orange zest and a crisp pistachio topping add brightness and contrast. A whisper of rosemary elevates them just enough, making them unforgettable for your next spring brunch.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup ricotta cheese
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp orange zest
  • 1 tbsp orange juice
  • 1/2 cup vegetable oil
  • 1/2 tsp fresh rosemary chopped
Pistachio Streusel
  • 1/4 cup shelled pistachios chopped
  • 2 tbsp all purpose flour
  • 2 tbsp brown sugar
  • 2 tbsp cold, unsalted butter cut in pieces
Orange Glaze
  • 1/2 cup powdered sugar
  • 1-2 tsp orange juice
  • pinch of salt

Method
 

  1. Preheat oven to 375ºF. Line a muffin tin with paper liners.
  2. Make the streusel. In a small bowl, combine pistachios, flour, and brown sugar. Using a fork, cut the butter cubes into the pistachio mixture until it resembles coarse crumbs. Set the bowl aside.
  3. For the muffins, start by combining dry ingredients (flour, baking powder, baking soda, and salt) in a medium bowl.
  4. In a large bowl, whisk ricotta, sugar, eggs, vanilla, orange zest, orange juice, oil, and rosemary until smooth.
  5. Gently fold the dry ingredients into the wet ingredients. Do not overmix.
  6. Scoop batter into prepared muffin pan, filling cups about 3/4 of the way. Top with the pistachio streusel, adding generously on top.
  7. Bake 20-25 minutes until a toothpick comes out clean. Let muffins cool in the pan 5 minutes, then transfer to a wire rack to cool.
  8. Once the muffins are cool, drizzle with the orange glaze. To make the orange glaze, whisk the powdered sugar with orange juice and pinch of salt. The consistency should be thick enough to drizzle.