Ricotta Chocolate Chip Muffins Recipe

Introduction

These Ricotta Chocolate Chip Muffins are moist, tender, and full of rich flavor from creamy ricotta cheese and melty chocolate chips. Perfect for breakfast or a sweet snack, they bake up fluffy with a delicate crumb and just the right amount of sweetness.

Ingredients

• 4¾ tablespoons granulated sugar
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup unsweetened chocolate chips
• 1 large egg
• 2 tablespoons oil (such as sunflower, corn, light olive oil, or melted butter)
• 4½ tablespoons milk (2% or whole milk)
• ½ cup ricotta cheese
• ½ teaspoon vanilla extract
• 1-2 tablespoons powdered sugar

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Grease and flour a 6-cup muffin tin or line it with paper cups.
2. Step 2: In a large bowl, whisk together the granulated sugar, flour, baking powder, salt, and chocolate chips until evenly combined.
3. Step 3: In a medium bowl, whisk the egg, oil, milk, ricotta cheese, and vanilla extract until smooth and combined.
4. Step 4: Pour the wet ingredients into the dry ingredients. Stir gently just until combined, about 15-16 stirs – do not overmix.
5. Step 5: Spoon the batter evenly into the prepared muffin tin, filling each cup.
6. Step 6: Bake at 400°F (200°C) for 10 minutes. Then reduce the temperature to 350°F (180°C) and bake for another 10 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
7. Step 7: Let the muffins cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
8. Step 8: Just before serving, dust the tops with powdered sugar for a lovely finish. Enjoy!

Tips & Variations

• Use whole milk for richer muffins or substitute with plant-based milk for a dairy-free option (adjust oil accordingly).
• Try swapping unsweetened chocolate chips for semisweet or milk chocolate for a sweeter bite.
• For extra texture, add chopped nuts like walnuts or pecans to the batter.
• Do not overmix the batter to keep muffins light and fluffy; a few lumps are fine.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently in a microwave or oven before serving to enjoy their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use part-skim ricotta or should it be whole milk ricotta?

Both work well, but whole milk ricotta will give a richer, creamier texture. Part-skim ricotta will still produce moist muffins but may be slightly lighter.

What can I substitute for ricotta cheese if I don’t have any?

You can substitute ricotta with cream cheese, cottage cheese (blended smooth), or Greek yogurt for a similar texture and moisture in the muffins.

Ricotta Chocolate Chip Muffins Recipe

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★★★★★

4.9 from 99 reviews

These Ricotta Chocolate Chip Muffins are moist, tender, and packed with creamy ricotta and sweet chocolate chips. Perfect for breakfast or a delightful snack, they combine the richness of ricotta with the comforting flavor of chocolate chips in a lightly sweetened muffin. Baked to golden perfection, they offer a soft crumb and a subtle sweetness dusted with powdered sugar.

• Author: Viktoria
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 6 regular size muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 4¾ tablespoons granulated sugar
• 1 cup all purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ cup unsweetened chocolate chips

Wet Ingredients

• 1 large egg
• 2 tablespoons oil (such as sunflower, corn oil, light olive oil, or melted butter)
• 4½ tablespoons milk (2% or whole milk)
• ½ cup ricotta cheese
• ½ teaspoon vanilla extract

Finishing

• 1–2 tablespoons powdered sugar (for dusting)

Instructions

1. Preheat and prepare muffin tin: Preheat your oven to 400°F (200°C). Grease and flour a 6-cup regular size muffin tin or line it with paper muffin cups to prevent sticking.
2. Mix dry ingredients: In a large bowl, whisk together the granulated sugar, all-purpose flour, baking powder, salt, and unsweetened chocolate chips until evenly combined.
3. Combine wet ingredients: In a separate medium bowl, whisk the egg, oil, milk, ricotta cheese, and vanilla extract thoroughly until smooth and homogeneous.
4. Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined. Aim for about 15-16 stirs to avoid overmixing, which helps maintain a tender texture.
5. Fill muffin cups and bake: Spoon the batter evenly into the prepared muffin tin cups. Bake in the preheated oven at 400°F (200°C) for 10 minutes.
6. Reduce temperature and continue baking: Lower the oven temperature to 350°F (180°C) and bake for an additional 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
7. Cool muffins: Allow the muffins to cool in the pan for 10 minutes to set, then transfer them to a wire rack to cool completely to prevent sogginess.
8. Finish and serve: Before serving, dust the cooled muffins lightly with powdered sugar for a touch of sweetness and a pretty presentation. Enjoy your delicious ricotta chocolate chip muffins!

Notes

• Use a light oil such as sunflower, corn, or light olive oil, or melted butter for a richer flavor.
• Do not overmix the batter to keep muffins tender; stir just until the ingredients are combined.
• If you prefer sweeter muffins, increase the granulated sugar slightly or add a pinch more powdered sugar on top.
• Ensure muffins cool completely on a wire rack to avoid moisture buildup inside the muffin tin.
• Chocolate chips can be substituted with dark, semi-sweet, or white chocolate based on preference.

Keywords: ricotta muffins, chocolate chip muffins, easy breakfast muffins, moist muffins, homemade muffins, ricotta cheese muffins, chocolate chip breakfast