Orange Cardamom & Hazelnut Muffins

An ultra-moist muffin that can easily be lightened up! Full of citrus flavor, spicy cardamom, and toasted hazelnuts!
Course Muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 18 muffins
Author Sarah @ The Gold Lining Girl


  • 2 c. flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. cardamom
  • pinch salt
  • 1 c. sugar + 3-4 tbsp. for sprinkling
  • 1/2 c. unsalted butter softened
  • zest of 1 orange
  • 1 c. whole-milk ricotta cheese
  • 1 large egg at room temperature
  • 3 tbsp. fresh orange juice
  • 1/2 tsp. orange extract
  • 1/2 c. toasted chopped hazelnuts


  1. Line 18 regular-sized muffin cups with paper liners.
  2. In a medium bowl, combine flour, baking powder, baking soda, cardamom, and salt.
  3. In a large mixing bowl, combine sugar, butter, and orange zest. Beat until light and fluffy.
  4. Beat in the ricotta.
  5. Beat in the egg, orange juice, and orange extract.
  6. Add the dry ingredients to the mixing bowl, and beat until just blended.
  7. Divide the batter evenly among the prepared muffin cups, filling almost to the top of the paper liner.
  8. Sprinkle the hazelnuts evenly over the muffins.
  9. Sprinkle the muffins with a pinch of sugar.
  10. Bake at 350 degrees until the muffins are light golden brown on top, about 18-22 minutes. Allow to cool.