Orange Cardamom & Hazelnut Muffins
An ultra-moist muffin that can easily be lightened up! Full of citrus flavor, spicy cardamom, and toasted hazelnuts!
Servings 18 muffins
Ingredients
- 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
Instructions
- Line 18 regular-sized muffin cups with paper liners.
- In a medium bowl, combine flour, baking powder, baking soda, cardamom, and salt.
- In a large mixing bowl, combine sugar, butter, and orange zest. Beat until light and fluffy.
- Beat in the ricotta.
- Beat in the egg, orange juice, and orange extract.
- Add the dry ingredients to the mixing bowl, and beat until just blended.
- Divide the batter evenly among the prepared muffin cups, filling almost to the top of the paper liner.
- Sprinkle the hazelnuts evenly over the muffins.
- Sprinkle the muffins with a pinch of sugar.
- Bake at 350 degrees until the muffins are light golden brown on top, about 18-22 minutes. Allow to cool.