Irresistibly Soft Pistachio Ricotta Breakfast Cakes – 7 Powerful Reasons This Nutty Morning Treat Is Pure Weekend Bliss

Oh my sweet friends… thank you for being here. Weekend mornings in my kitchen are sacred. The coffee is strong, the light is soft, and something warm is always baking. These Soft Pistachio Ricotta Breakfast Cakes are one of those recipes my family requests again and again.

They’re tender, lightly sweet, kissed with vanilla, and dotted with buttery pistachios in every bite. The ricotta makes them unbelievably soft — almost like a cross between a muffin and a little tea cake. And let me tell you… they disappear fast.

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Now let’s bake something beautiful.

Overview of Pistachio Ricotta Breakfast Cakes

These individual breakfast cakes are made with creamy ricotta cheese, chopped pistachios, and simple pantry staples. They bake up soft, moist, and lightly golden.

Why You’ll Love Them

• Incredibly soft texture
• Naturally rich from ricotta
• Nutty crunch from pistachios
• Perfect with coffee
• Easy one-bowl batter
• Elegant enough for brunch guests

What They Taste Like

They’re gently sweet, buttery, and nutty. The pistachios add crunch while the ricotta creates a creamy, delicate crumb that feels almost luxurious for breakfast.

Full Ingredients (Complete & Detailed)

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• 1 cup whole milk ricotta cheese
• ½ cup granulated sugar
• 2 large eggs, room temperature
• ⅓ cup vegetable oil (or melted unsalted butter)
• 1 teaspoon pure vanilla extract
• 1 tablespoon lemon zest (optional but recommended)
• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup shelled unsalted pistachios, roughly chopped
• 2 tablespoons milk (if batter needs slight loosening)

Optional Toppings

• Extra chopped pistachios
• Powdered sugar dusting
• Light honey drizzle

Tools You’ll Need

• Muffin tin (12-count) or mini cake molds
• Mixing bowls
• Whisk
• Spatula
• Cooling rack

How to Make Soft Pistachio Ricotta Breakfast Cakes

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Step 1: Preheat Oven

Preheat oven to 350°F (175°C).
Line or grease a 12-cup muffin tin.

Step 2: Mix Wet Ingredients

In a bowl, whisk together:

• Ricotta
• Sugar
• Eggs
• Oil
• Vanilla extract
• Lemon zest

Whisk until smooth and creamy.

Step 3: Combine Dry Ingredients

In another bowl, whisk:

• Flour
• Baking powder
• Baking soda
• Salt

Step 4: Combine

Gradually fold dry ingredients into wet mixture.

Do not overmix.

Fold in chopped pistachios.

If batter feels too thick, add 1–2 tablespoons milk.

Step 5: Fill & Bake

Divide batter evenly into muffin cups (about ¾ full).

Sprinkle extra pistachios on top.

Bake 18–22 minutes, until tops are lightly golden and toothpick comes out clean.

Step 6: Cool & Serve

Cool 5 minutes in pan, then transfer to rack.

Dust with powdered sugar if desired.

Serve warm or room temperature.

What to Serve with Pistachio Ricotta Breakfast Cakes

These pair beautifully with:

• Cappuccino
• Fresh berries
• Greek yogurt
• Soft scrambled eggs
• Honey butter

For a lovely brunch table, try:

• https://poulef.com/gluten-free-banana-bread
• https://poulef.com/no-bake-energy-bites
• https://poulef.com/protein-cookie-dough
• https://poulef.com/vegan-chocolate-chip-cookies
• https://poulef.com/easy-homemade-carbonara

A mix of sweet and savory always feels complete.

Tips for Making Them Perfect

• Use whole milk ricotta for best moisture.
• Chop pistachios roughly for texture.
• Don’t overbake — they should stay soft.
• Bring eggs to room temperature.
• Store airtight to retain softness.

Storage Instructions

Room Temperature: 3 days airtight.
Refrigerator: 5 days.
Freezer: Freeze up to 2 months.

Reheat 10–15 seconds in microwave for softness.

General Information

Ricotta-based cakes are common in Italian-inspired baking because they create moisture without heavy butter. Pistachios add healthy fats and a beautiful green contrast.

These little cakes feel elegant but are simple enough for everyday mornings.

Frequently Asked Questions

Can I use low-fat ricotta?

Yes, but texture may be slightly less rich.

Can I make them gluten-free?

Use a 1:1 gluten-free flour blend.

Can I use almond flour?

Not recommended without adjustments.

Can I double recipe?

Yes — bake in two muffin tins.

Can I make as one loaf?

Yes — bake 40–50 minutes in loaf pan.

Nutritional Information (Per Cake – 12 cakes)

Nutrient	Amount
Calories	230 kcal
Carbohydrates	24g
Sugar	12g
Protein	6g
Fat	12g
Saturated Fat	2g
Fiber	1g
Sodium	160mg

Interactive Element

If you bake these Soft Pistachio Ricotta Breakfast Cakes, I would absolutely LOVE to see them!

Save and share your version on Pinterest here:
https://www.pinterest.com/poulefrecipe/

Leave a comment below and tell me — did you add the lemon zest? It makes them shine!

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