Fluffy, moist, and speckled with vibrant green pistachios, these Pistachio Ricotta Morning Muffins are my favorite way to ease into the morning. They’re naturally sweetened with maple syrup or honey, packed with protein from creamy ricotta, and have a soft, tender crumb that feels just indulgent enough without weighing me down. With hints of vanilla and the option to add cardamom or lemon zest, these muffins bring a fresh, Italian-inspired flair to my breakfast table.
Why You’ll Love This Recipe
I love how nourishing and satisfying these muffins are without relying on refined sugar or excessive fat. The ricotta keeps them incredibly moist while adding a good dose of protein, making them more filling than the average muffin. Pistachios not only give a beautiful pop of color but also add a lovely crunch and nutty richness. I often whip these up when I want something wholesome but comforting, especially on slower mornings. Plus, they store well, so I can make a batch and enjoy them throughout the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup whole milk ricotta cheese
1/3 cup maple syrup or honey
1/4 cup melted coconut oil or neutral oil
2 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1/2 cup almond flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1/2 cup shelled pistachios, roughly chopped
Optional: 1/4 tsp ground cardamom or lemon zest for extra flavor
Directions
I preheat the oven to 350°F (175°C) and line a muffin tin with 9 liners or lightly grease the wells.
In a large bowl, I whisk together the ricotta, maple syrup (or honey), melted oil, eggs, and vanilla until smooth and creamy.
In a separate bowl, I stir together the all-purpose flour, almond flour, baking powder, baking soda, salt, and cardamom or lemon zest if I’m using them.
I gently fold the dry mixture into the wet ingredients, being careful not to overmix—just until everything is combined.
I fold in the chopped pistachios for that extra texture and nutty punch.
I divide the batter evenly among the 9 muffin cups.
I bake the muffins for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden.
I let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before enjoying.
Servings and timing
Servings: 9 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories per muffin: approximately 210 kcal
Variations
When I want to switch things up, I sometimes add dark chocolate chips for a more indulgent bite. Dried cranberries or chopped dried apricots also work beautifully with the pistachios and ricotta. If I don’t have almond flour, I substitute it with oat flour or more all-purpose flour, though the texture will be slightly different. I’ve also tried them with orange zest instead of lemon, and it gives a lovely citrus twist.
Storage/Reheating
I store these muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. They also freeze well—just wrap them individually and store in a freezer-safe bag for up to 2 months. When I’m ready to eat one, I reheat it in the microwave for about 20–30 seconds, or in a 300°F oven for 5–7 minutes to revive that fresh-baked feel.
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FAQs
How can I make these muffins gluten-free?
I like to substitute the all-purpose flour with a 1:1 gluten-free baking blend. It works well, especially when combined with the almond flour already in the recipe.
Can I make these muffins dairy-free?
The ricotta is key to the moist texture, but I’ve had success using a plant-based ricotta alternative or thick coconut yogurt in its place.
Do I have to use pistachios?
Not at all. I sometimes swap them with chopped almonds, walnuts, or even sunflower seeds for a nut-free version. Each brings its own unique flavor and crunch.
Can I use honey instead of maple syrup?
Yes, I use either honey or maple syrup interchangeably depending on what I have on hand. Honey gives a slightly richer flavor, while maple syrup offers a mild sweetness.
Why are my muffins dense or not rising well?
It’s important not to overmix the batter. I gently fold until just combined. Also, I make sure my baking powder and baking soda are fresh—expired leaveners can prevent proper rising.
Conclusion
These Pistachio Ricotta Morning Muffins have become a staple in my kitchen. I love how they balance comfort with nourishment, and they feel special without requiring a lot of effort. Whether I’m sitting down with a warm mug of tea or grabbing something quick on the way out the door, these muffins always hit the spot. They’re a reminder that breakfast can be both simple and beautiful.
📖 Recipe:
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Pistachio Ricotta Morning Muffins
- Total Time: 35 minutes
- Yield: 9 muffins
- Diet: Vegetarian
Description
Fluffy and protein-rich, these Pistachio Ricotta Morning Muffins are naturally sweetened and packed with wholesome ingredients like ricotta, almond flour, and pistachios. Lightly spiced and incredibly moist, they’re perfect for a comforting yet nourishing breakfast.
Ingredients
1 cup whole milk ricotta cheese
1/3 cup maple syrup or honey
1/4 cup melted coconut oil or neutral oil
2 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1/2 cup almond flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1/2 cup shelled pistachios, roughly chopped
Optional: 1/4 tsp ground cardamom or lemon zest for extra flavor
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with 9 liners or lightly grease the wells.
- In a large bowl, whisk together the ricotta, maple syrup (or honey), melted oil, eggs, and vanilla until smooth and creamy.
- In a separate bowl, stir together the all-purpose flour, almond flour, baking powder, baking soda, salt, and optional cardamom or lemon zest.
- Gently fold the dry mixture into the wet ingredients until just combined—do not overmix.
- Fold in the chopped pistachios.
- Divide the batter evenly among the 9 muffin cups.
- Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Add dark chocolate chips for a more indulgent variation.
Use dried cranberries or chopped dried apricots for a fruity twist.
Substitute almond flour with oat flour or additional all-purpose flour if needed.
Try orange zest instead of lemon for a different citrus flavor.
Store in an airtight container at room temp for 2 days or refrigerate for up to 5 days.
Freeze individually wrapped muffins for up to 2 months.
Reheat in microwave (20–30 seconds) or in a 300°F oven for 5–7 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 7g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg
