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Cannoli Muffins

Delicious, moist muffins infused with ricotta, orange zest, and mini chocolate chips, capturing the essence of classic cannoli without the hassle.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert
Cuisine: Italian
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour
  • 1 tablespoon fresh orange zest Adds brightness to the flavor.
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 1 cup ricotta cheese, whole milk and undrained Use whole milk ricotta for best results.
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
For the Topping
  • 1/2 cup mini chocolate chips, divided
  • 1/3 cup chopped pistachios Provides crunch and texture.
  • to taste powdered sugar, for dusting Optional for garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F and line a 12-cup muffin pan with paper liners.
Mixing the Batter
  1. In a medium bowl, whisk together the flour, orange zest, baking powder, baking soda, salt, and cinnamon.
  2. In a large bowl, whisk together the oil and sugar until smooth. Add ricotta, egg, vanilla, and milk; whisk until combined.
  3. Fold the dry ingredients into the wet mixture in two parts, mixing just until combined.
Baking
  1. Divide the batter evenly between the muffin cups, filling each about two-thirds full.
  2. Sprinkle the remaining chocolate chips and chopped pistachios on top, pressing them lightly into the batter.
  3. Bake for 20 to 25 minutes, checking for doneness with a toothpick.
Cooling and Serving
  1. Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
  2. Dust with powdered sugar before serving, if desired.

Notes

For best results, use whole milk ricotta. Store leftovers in an airtight container to keep them moist.