Description
Delicious and fluffy cannoli muffins filled with ricotta, chocolate chips, and pistachios, perfect for a sweet treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons fresh orange zest
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1 cup ricotta cheese (not drained)
- 1 large egg
- 1 1/2 teaspoon vanilla extract
- 1/4 cup milk
- 1 cup mini chocolate chips divided
- 1 cup pistachios shells removed and chopped, divided
- powdered sugar (optional for dusting tops)
Instructions
- Preheat oven to 350 degrees F. Line a muffin pan with paper liners.
- Whisk together flour, orange zest, baking powder, cinnamon, baking soda, and salt in a medium mixing bowl; set aside.
- Whisk together oil and sugar in a large mixing bowl. Whisk in ricotta, egg, vanilla, then milk until well combined.
- Mix dry ingredients into the oil and sugar mixture until just combined. Reserve about 2 tablespoons each of chocolate chips and pistachios for tops of muffins, then mix the rest into the muffin batter.
- Scoop batter evenly into paper-lined pan filling cups about 2/3 full. Sprinkle reserved chocolate chips and pistachios on top of batter.
- Bake muffins at 350 degrees F for about 20-25 minutes or until golden brown around the edges. Cool slightly, then remove from pan and cool on a wire rack. Dust with powdered sugar.
Notes
- For a richer flavor, consider adding more spices like nutmeg.
- Store muffins in an airtight container at room temperature for up to 3 days.
- These muffins can be frozen; just thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg