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  • Prep
    10 min
  • Total
    35 min
  • Servings
    14-16 large muffins

Lemon Ricotta Muffins with Pears and Pistachio Oat Streusel

Ingredients

For the Ricotta filling:

  • 125 mL (½ cup) of Saputo Ricotta di Campagna cheese
  • 50 g (¼ cup) of granulated sugar

For the streusel:

  • 60 mL (¼ cup) of pistachios, chopped
  • 60 mL (¼ cup) of rolled oats
  • 80 mL (1/3 cup) of brown sugar
  • 2.5 mL (½ tsp) of cinnamon
  • 60 g (½ cup) of all-purpose flour
  • 65 mL (¼ cup) of unsalted butter, cold and cubed

For the muffins:

  • 177 mL (3/4 cup) of unsalted butter, melted
  • 360 g (3 cups) of all-purpose flour
  • 15 mL (1 tbsp) of baking powder
  • 2.5 mL (½ tsp) of baking soda
  • 2.5 mL (½ tsp) of salt
  • 250 g (1 ¼ cup) of granulated sugar
  • 240 mL (1 cup) of Saputo Ricotta di Campagna cheese
  • 125 mL (½ cup) of milk
  • 125 mL (½ cup) of lemon juice
  • 2 large eggs, at room temperature
  • Zest of one lemon
  • 2 pears, diced into ½ inch cubes

Directions

  1. Preheat oven to 350°F (175°C). Grease a muffin pan and set aside.
  2. Whisk together the Saputo Ricotta di Campagna cheese and sugar. Set aside.
  3. Whisk together pistachios, oats, brown sugar, cinnamon and flour in a bowl. Add the cold, cubed butter. Using a fork, cut into the butter into the dry mixture, creating pea-sized clusters.
  4. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  5. In a separate bowl, whisk together the Saputo Ricotta di Campagna cheese, milk, lemon juice, eggs and lemon zest. The lemon juice might cause the milk to curdle a little – this is natural, do not be alarmed.
  6. Add the liquid ingredients and the melted butter to the dry ingredients. Mix until just combined (do not over-mix). Gently fold in the diced pears.
  7. Using a spoon, fill cupcake pans halfway with cupcake batter. Place roughly a heaping teaspoon of ricotta filling in the middle of the batter and top each cupcake with more batter, filling tin ¾ full.
  8. Bake in preheated oven for 24 – 26 minutes or until wooden skewer comes out clean.

 

A recipe created by our foodie influencer @constellationinspiration