Description
These Soft Pistachio Ricotta Breakfast Cakes are tender, moist, and lightly sweet. Made with creamy ricotta and crunchy pistachios, they’re perfect for weekend brunch or morning coffee.
Ingredients
1 cup whole milk ricotta cheese
½ cup granulated sugar
2 large eggs
⅓ cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon lemon zest
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup shelled pistachios, chopped
Instructions
1. Preheat oven to 350°F and prepare muffin tin.
2. Whisk ricotta, sugar, eggs, oil, vanilla, and zest.
3. Whisk flour, baking powder, baking soda, and salt.
4. Combine wet and dry ingredients gently.
5. Fold in pistachios.
6. Divide batter into muffin cups.
7. Bake 18-22 minutes until golden.
8. Cool slightly before serving.
Notes
Use whole milk ricotta for best texture.
Do not overmix.
Store airtight up to 3 days.
Freezes up to 2 months.
- Prep Time: PT15M
- Cook Time: PT20M
- Category: Breakfast
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cake
- Calories: 230
- Sugar: 12g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 45mg