Muffin Mondays are back! And oh, how I’ve missed them. Sunday muffin-making will always be one of my favorite routines.

I knew I wanted to do something out of the ordinary for this week’s muffin, especially since it’s been a month since the last one. These cannoli muffins caught my eye because a) they sound incredible, and b) I just so happened to have some leftover ricotta that I shoved in the freezer. Win-win! Or rather, win-win-win, because these muffins turned out amazing.

Cannoli Muffins

A little bite of Italy in the morning

Cannoli  Muffins (34 of 750)

From  750 Best Muffin Recipes by Camilla Saulsbury
Makes 32 mini muffins

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 2/3 cup granulated sugar
  • 2 eggs
  • 3/4 cup whole-milk ricotta cheese
  • 1/2 cup unsalted butter, melted
  • 1 tsp vanilla
  • 3/4 tsp almond extract
  • 1/2 cup mini chocolate chips
  • 1/2 cup roasted pistachios, coarsely chopped
  1. Preheat oven to 400F.
  2. In a large bowl, whisk together flour, baking powder, salt, and baking soda.
  3. In a medium bowl, whisk together sugar, eggs, cheese, butter, vanilla, and almond extract until well blended.
  4. Add the egg mixture to the flour mixture and stir until just blended. Gently fold in chocolate chips and pistachios.
  5. Divide batter equally among prepared muffin cups.
  6. Bake for 15 to 20 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.

I don’t think I’ve ever had a cannoli – which seems strange considering my love for Italian food and my even greater love for sweets – so I can’t vouch for how authentic these muffins are, but I can say that they are pretty tasty.

The ricotta keeps these muffins tender and crumbly, and the little flecks of chocolate and pistachios give them some texture. Even if you don’t like almond extract, put just a dash – the almond gives these muffins that extra boost that makes them reminiscent of cannolis.

If you want to really go all out, you could fill these with cannoli filling. That might push them over into cupcake territory, but even so, that’s a pretty nice place to be.

Cannoli Muffin Batter

Cannoli muffin batter

Cannoli Muffins

I’ve missed my beat-up mini muffin pan so much

Cannoli Muffins

Cannoli muffins