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Pistachio Ricotta Morning Muffins


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  • Author: Isabella
  • 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

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with 9 liners or lightly grease the wells.
  2. In a large bowl, whisk together the ricotta, maple syrup (or honey), melted oil, eggs, and vanilla until smooth and creamy.
  3. In a separate bowl, stir together the all-purpose flour, almond flour, baking powder, baking soda, salt, and optional cardamom or lemon zest.
  4. Gently fold the dry mixture into the wet ingredients until just combined—do not overmix.
  5. Fold in the chopped pistachios.
  6. Divide the batter evenly among the 9 muffin cups.
  7. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly golden.
  8. 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