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Baking recipe · from the recipe book

Orange Pear Walnut Muffins with Ricotta

Tender, ricotta-rich muffins bright with orange and lemon, studded with juicy pear and toasted walnuts under a crackly citrus-sugar top.

Orange Pear Walnut Muffins with Ricotta

Ingredients

  • 2¼ cups270 gAll-purpose flour
  • 1½ cups sliced220 gPearsdiced small
  • 80 gOrangesegments chopped small
  • ¾ cup180 gPart-skim ricotta
  • ¾ cup160 gGranulated sugar
  • ⅓ cup (80 ml)80 gOrange juice
  • 2 large100 gEggsroom temperature
  • ⅓ cup80 gCanola oil
  • ⅔ cup chopped80 gWalnuts
  • 1½ tbsp8 gLemon zest
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • 1¼ tsp5 gVanilla extract
  • 1⅛ tsp2 gGround ginger

Steps

  1. Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
  2. Toast the walnuts in a dry skillet over medium heat for 4–5 minutes until fragrant, cool, then chop. Set aside about one quarter of the walnuts for the tops.
  3. Dice the pear and chop the orange segments small; pat the orange pieces dry on a paper towel.
  4. In a small bowl, rub 20 g of the sugar with one quarter of the lemon zest to make the topping sugar; set aside.
  5. In a large bowl, whisk the flour, baking powder, baking soda, salt and ground ginger.
  6. In another bowl, rub the remaining sugar with the remaining three quarters of the lemon zest, then whisk in the eggs, ricotta, canola oil, orange juice and vanilla until smooth.
  7. Fold the wet mixture into the flour mixture until just a few streaks remain. Gently fold in the pear, the chopped orange and the remaining three quarters of the walnuts.
  8. Divide the batter among the cups, scatter the reserved walnuts on top, then sprinkle with the topping sugar.
  9. Bake 5 minutes, lower the heat to 375°F (190°C) and bake 13–15 minutes more, until golden and a toothpick comes out clean.
  10. Cool in the tin 5 minutes, then on a rack for 15 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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