Preheat your oven to 350°F (175°C) and prepare a muffin pan with paper liners.

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, salt, and orange zest.

In a separate large bowl, blend vegetable oil and granulated sugar. Then add ricotta cheese, egg, milk, and vanilla extract. Mix gently until just combined.

Gently fold the dry mixture into the wet ingredients until fully incorporated, reserving some chocolate chips and pistachios for topping.

Fill each muffin cup about two-thirds full with the batter.

Bake for 20 to 25 minutes, or until edges turn golden brown.

Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.