Go Back
–+ servings
Ricotta Chocolate Chip Muffins

Fluffy Ricotta Chocolate Chip Muffins for a Sweet Start

Indulge in these Ricotta Chocolate Chip Muffins that blend Italian creaminess with American comfort.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 6 muffins
Course: Breakfast
Cuisine: American, Italian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffin Base
  • 3/4 cup Granulated Sugar Substitute with brown sugar for deeper flavor.
  • 2 cups All-Purpose Flour Can be swapped with gluten-free flour.
  • 1 tbsp Baking Powder Ensure it's fresh for best results.
  • 1/2 tsp Salt Essential for balancing sweetness.
  • 1 large Egg Can use a flax egg for vegan option.
  • 1/4 cup Oil (sunflower/corn/light olive/melted butter) Use any neutral oil as substitute.
  • 1/2 cup Milk (2% or whole) Use almond milk for dairy-free version.
  • 1 cup Ricotta Cheese Cottage cheese can be used if blended until smooth.
  • 1 tsp Vanilla Extract Can substitute with almond extract.
Chocolate
  • 1 cup Unsweetened Chocolate Chips Use semi-sweet chips for sweeter taste.
Dusting
  • 1 tbsp Powdered Sugar For optional presentation.

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a 6-cup muffin tin by greasing lightly or using paper liners.
  2. In a mixing bowl, sift together the granulated sugar, all-purpose flour, baking powder, and salt. Fold in the unsweetened chocolate chips.
  3. In another bowl, whisk together the egg, oil, milk, ricotta cheese, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined, about 15-16 strokes.
  5. Spoon the batter into the muffin cups until about 3/4 full. Bake for 10 minutes at 400°F (200°C).
  6. Lower the oven temperature to 350°F (180°C) and continue baking for an additional 8-10 minutes or until a toothpick comes out clean.
  7. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack.
  8. Dust the cooled muffins with powdered sugar before serving.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 100mgIron: 1mg

Notes

For best results, avoid overbaking, gently mix the batter, and allow muffins to cool completely.

Tried this recipe?

Let us know how it was!