These Ricotta Chocolate Chip Muffins are soft, moist, and packed with chocolate goodness. Perfect for breakfast, brunch, or an indulgent snack, these muffins are rich in flavor thanks to creamy ricotta cheese.
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Ingredients
- 4¾ tablespoons granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup chocolate chips (unsweetened or semi-sweet)
- 1 large egg, room temperature
- 2 tablespoons oil (sunflower, corn, light olive, or melted butter)
- 4½ tablespoons milk (2% or whole milk)
- ½ cup ricotta cheese (whole milk or part-skim)
- ½ teaspoon vanilla extract
- Optional: 1–2 tablespoons powdered sugar for dusting
Instructions for Ricotta Chocolate Chip Muffins
- Preheat your oven to 400°F (200°C). Grease and flour a 6-cup muffin tin or line with paper liners.
- In a large bowl, whisk together sugar, flour, baking powder, salt, and chocolate chips.
- In a medium bowl, combine egg, oil, milk, ricotta, and vanilla. Whisk until smooth.
- Add the wet ingredients to the dry ingredients. Stir gently by hand just until combined; a few lumps are okay.
- Divide the batter evenly among the prepared muffin cups.
- Bake at 400°F (200°C) for 10 minutes. Reduce heat to 350°F (180°C) and bake an additional 10 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs attached.
- Cool muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.
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Pro Tips
- Do not overmix: Overmixing leads to dense muffins. Stop stirring once the flour disappears.
- Drain ricotta if needed: If ricotta is very wet, strain it in a mesh sieve for fluffier muffins.
- Whip ricotta for extra fluff: Using an electric mixer to lightly whip ricotta before adding it creates softer muffins.
- Check doneness carefully: Minimal crumbs on a toothpick indicate perfectly baked muffins.
Why This Recipe Works
- Soft & Moist: Ricotta cheese adds moisture without a strong flavor, keeping muffins tender.
- Chocolate Lovers Delight: Chocolate chips make these muffins irresistible at breakfast or snack time.
- Make-Ahead Friendly: These muffins stay fresh for days, perfect for meal prep or brunch.
Substitutions & Variations
- Chocolate: Use semi-sweet, dark, or mini chocolate chips for different textures.
- Glaze: Add a simple powdered sugar or orange glaze after cooling.
- Citrus Twist: Incorporate orange or lemon zest for a fresh, bright flavor.
- Streusel Topping: Top with crumb or streusel like in banana crumb muffins.
- Double Chocolate: Replace ¼ cup flour with cocoa powder for chocolate ricotta muffins.
Make-Ahead, Storage & Reheating Guide
- Short-term storage: Store in an airtight container at room temperature for 1–2 days.
- Refrigeration: Keeps up to 1 week in the fridge.
- Freezing: Cool completely, wrap individually, and store in a freezer-safe bag for up to 1 month. Thaw on the counter or fridge and warm in the microwave for 15–20 seconds with a damp paper towel.
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Serving Ideas for Ricotta Chocolate Chip Muffins
- Enjoy warm with a pat of butter or jam for breakfast.
- Serve with coffee or hot chocolate for an indulgent snack.
- Pair with fresh berries or fruit salad for a brunch spread.
Nutrition (Per Serving Estimate)
- Calories: 253 kcal
- Carbohydrates: 33 g
- Protein: 6 g
- Fat: 10 g
- Saturated Fat: 4 g
- Cholesterol: 44 mg
- Sodium: 137 mg
- Calcium: 102 mg
- Sugar: 16 g
Frequently Asked Questions
Q: How do I keep these muffins soft and moist?
A: Do not overbake. Minimal crumbs on a toothpick mean muffins are perfectly done.
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Q: Can I double the recipe for 12 muffins?
A: Yes, simply double all ingredients. Baking time remains the same.
Q: Can I substitute cottage cheese for ricotta?
A: Yes, use a light, creamy cottage cheese for similar texture and flavor.
Q: How do I prevent muffins from sinking?
A: Mix gently and stop as soon as flour is incorporated. Avoid overmixing.
These Ricotta Chocolate Chip Muffins are a delicious, easy-to-make treat that combines soft, moist ricotta with chocolatey sweetness. Perfect for breakfast, brunch, or snack time, this recipe is versatile, make-ahead friendly, and guaranteed to impress.
Ricotta Chocolate Chip Muffins
Ricotta Chocolate Chip Muffins are soft, moist muffins made with creamy ricotta cheese and studded with chocolate chips. Perfect for breakfast, brunch, or snack time, these muffins are tender, flavorful, and easy to prepare.
Equipment
- Mixing bowls
- Whisk
- rubber spatula
- 6-cup muffin tin
- wire cooling rack
Ingredients
- 4 3/4 tbsp granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup chocolate chips
- 1 large egg, room temperature
- 2 tbsp oil or melted butter
- 4 1/2 tbsp milk
- 1/2 cup ricotta cheese
- 1/2 tsp vanilla extract
- powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 400°F (200°C). Grease and flour a 6-cup muffin tin or line with paper liners.
- In a large bowl, whisk together the sugar, flour, baking powder, salt, and chocolate chips.
- In a medium bowl, whisk together the egg, oil, milk, ricotta, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and gently stir just until combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups.
- Bake at 400°F (200°C) for 10 minutes, then reduce the oven temperature to 350°F (180°C) and bake for another 8–10 minutes until a toothpick comes out clean or with a few crumbs.
- Cool muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar if desired.
Notes
Do not overmix the batter to keep muffins light and fluffy. If ricotta is very wet, strain it briefly before using. Muffins can be dusted with powdered sugar just before serving for extra sweetness.
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