• 2 cups all-purpose flour
• 2 teaspoons fresh orange zest
• 1 1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1 cup ricotta cheese (not drained)
• 1 large egg
• 1 1/2 teaspoon vanilla extract
• 1/4 cup milk
• 1 cup mini chocolate chips divided
• 1 cup pistachio shells removed and chopped, divided
• powdered sugar (optional for dusting tops)
• Click here for Lisa’s complete cannoli muffin recipe.

Note: Want to frost or dunk the muffins in homemade ricotta cream? Get the recipe here: Easy-to-Make Ricotta Cannoli Cream