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Cannoli Muffins

Active Time: 15 minutes

Start to Eat: 1 Hour

Makes: 6 Jumbo Muffins (or 12 regular)


Cannoli meet Muffin, Muffin meet Cannoli. Last weekend I wanted to bake something for breakfast but I was really craving a cannoli so I thought to combine them and oh boy am I happy I did. 

The ricotta gives the muffin a wonderfully fluffy and moist texture. The demerara sugar gives it that sweet crunch on the top and then the ricotta glaze and mini chocolate chips give it that classic cannoli look and flavor. 

The only bad part? You have to wait for them to cool before eating them all.

Cannoli Muffin Recipe
Cannoli Muffin Recipe

Holy cannoli



  • 1 3/4 cups all-purpose flour (220g)

  • 2 teaspoons baking powder

  • 2 teaspoons cornstarch

  • 1/2 tsp salt

  • 4 tablespoons unsalted butter, melted

  • 1/4 cup vegetable oil

  • 1 scant cup of granulated sugar (190g)

  • 1 1/2 teaspoons vanilla extract

  • 1 large egg, room temperature

  • 1 large egg white, room temperature

  • 1/2 cup whole ricotta (135g), room temperature

  • 2 tablespoons milk, room temperature

  • 1 cup mini chocolate chips

  • 1/4 cup demerara sugar (or coarse sugar) for topping


  • 1/3 cup whole ricotta (95g)

  • 2 tablespoons salted butter (28g)

  • 1 cup powdered sugar, sifted

  • Dash of vanilla extract

  • pinch of salt

  • 1/4 cup mini chocolate chips

  1. In a small bowl, combine flour, baking powder, cornstarch and salt. Set aside.

  2. In a large mixing bowl with whisk, combine melted butter and oil. Stir in sugar (it will look like wet sand). Next, add the vanilla, egg, and egg white and mix until well combined and smooth. 

  3. Add in ricotta and whole milk and whisk until well combined.

  4. Fold in dry ingredients until almost combined. Add chocolate chips and continue folding until just combined.

  5. Next, cover the bowl with a clean, dry kitchen towel and let the batter sit for 15-20 minutes. Preheat oven to 425 degrees.

  6. Fill a 6-muffin tin with batter all the way to the top, sprinkle each muffin with the demerara sugar.

  7. Bake for 8 minutes then reduce oven temperature to 350 degrees and continue baking for another 15-17 minutes. Do not open oven door when lowering temp. The muffins will be slightly golden on the tops when they are done. 

  8. While they bake, you can make the ricotta glaze! In a small bowl, whisk all ingredients until well combined, except for the chocolate chips. 

  9. Although it will be hard, wait until the muffins have completely cooled in order for the glaze to settle on them correctly and for the muffins to have the ideal texture. The when you are ready to eat, dollop on the glaze, sprinkle with mini chocolate chips and enjoy!

*If using a regular 12-muffin tin, your muffins will only need about 8-9 minutes on the 350 heat.


Loyal Olive Oil
Cannoli Muffin Recipe
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