Bakery-style toasted pistachio ricotta muffins with moist, tender crumb and nutty crunch. Perfect for breakfast or brunch.

Scale

1 cup ricotta cheese

1/2 cup unsalted butter, softened

3/4 cup sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup shelled pistachios, toasted and chopped

1/4 cup milk

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1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.

2. Cream butter and sugar until light and fluffy.

3. Mix in ricotta, eggs, and vanilla until smooth.

4. Whisk together flour, baking powder, and salt.

5. Fold dry mixture into wet ingredients, alternating with milk.

6. Stir in most of the pistachios, reserving some for topping.

7. Spoon batter into muffin cups and sprinkle with remaining pistachios.

8. Bake for 18–22 minutes until golden.

9. Cool slightly before serving.

Toast the pistachios for deeper flavor.

Do not overmix the batter for tender muffins.

Serve with coffee, tea, or fresh fruit.