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

Lemon Ricotta Muffins with Pears and Pistachio Oat Streusel


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


Preheat oven to 350°F (175°C). Grease a muffin pan and set aside.

Whisk together the Saputo ricotta di Campagna cheese and sugar. Set aside.

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.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

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.

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.

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.

Bake in preheated oven for 24 – 26 minutes or until wooden skewer comes out clean.


A recipe created by our foodie influencer @constellationinspiration