Ingredients:

3/4 cup sugar

1/2 cup oil (I use sunflower oil for its mildness)

1 1/4 cup whole milk ricotta

1 egg

1/4 cup half and half (can substitute with whole milk)

1 tsp vanilla extract

1/2 tsp Fiori di Sicilia extract

2 cups flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

3/4 cup mini chocolate chips

3/4 cup chopped pistachios

Powdered sugar for dusting

Directions:

Place paper liners in a 12 cup muffin pan. Set aside.

Preheat oven at 350F.

Mix chopped pistachios and chocolate chips. 

Remove 4-5 tablespoons of pistachio/chocolate mix and reserve for later. 

Mix flour, baking powder, baking soda, salt, cinnamon and nutmeg into a bowl. Set aside.

Place sugar and oil in a large bowl.

Blend with electric mixer for 30 seconds.

Add ricotta, egg, milk, and extracts (both vanilla and Fiori di Sicilia) and mix until well blended. 

Gently add the flour mixture and blend only until flour is absorbed.

Add chopped pistachios/chocolate chip mix and fold into batter by hand.

Make sure not to use the small amount you reserved!

Using an ice cream scoop, fill muffin liners 3/4 of the way.

Sprinkle reserved pistachio/chocolate mix evenly over all the tops.

Bake in preheated oven for 25 minutes or until toothpick comes out clean and dry.

Do not over-bake! These muffins will be pale in color and very soft.

Cool and sprinkle with powdered sugar before serving.

Makes 12 muffins.

TIPS:

I used parchment paper liners because they make a prettier presentation but you can use regular cupcake liners. Just make sure not to overfill!

Fiori di Sicilia is a citrus extract with a wonderful aroma. A little goes a long way so only use 1/2 teaspoon. If you don’t have it, replace with 1/2 teaspoon orange extract plus 1/2 teaspoon lemon extract.

Do not over mix the batter or muffins will not turn out fluffy. Also, do not over-bake these muffins or they will dry out. Only bake until cake tester comes out clean and tops are firm.