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.