Ricotta Chocolate Chip Muffins Recipe
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.
- 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
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
- 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.
- 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.
- Combine wet ingredients: In a separate medium bowl, whisk the egg, oil, milk, ricotta cheese, and vanilla extract thoroughly until smooth and homogeneous.
- 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.
- 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.
- 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.
- 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.
- 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
