Chocolate Ricotta Muffins
photo by Greeny4444
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
12 large muffins
- Serves:
- 12
ingredients
- nonstick cooking spray, for the pan
- 2 1⁄3 cups unbleached all-purpose flour
- 3⁄4 teaspoon salt
- 2 teaspoons baking powder
- 6 -8 tablespoons unsweetened cocoa
- 1 cup sugar
- 1 cup semi-sweet chocolate chips
- 1 cup ricotta cheese (best with whole milk ricotta, but works with lowfat variety to further reduce fat content)
- 2 large eggs
- 1 1⁄3 cups milk or 1 1/3 cups 2% low-fat milk
- 1 tablespoon vanilla extract
- 4 tablespoons unsalted butter, melted (canola oil can be substituted for all or part of the butter)
directions
- Preheat the oven to 350°F.
- Lightly spray 12 standard-sized (2 1/2-inch-diameter) muffin cups with nonstick spray.
- Combine the flour, salt, baking powder, cocoa, and sugar in a medium-sized bowl.
- Place the ricotta in a second medium-sized bowl, and add the eggs one at a time, beating well with a medium-sized whisk after each addition.
- Add the milk and vanilla, and whisk until thoroughly blended.
- Pour the ricotta mixture, along with the melted butter, into the dry ingredients.
- Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened.
- Fold in the chips, but don't overmix; a few lumps are okay.
- Spoon the batter into the prepared muffin cups.
- For smaller muffins, fill the cups about 4/5 of the way.
- For larger muffins, fill them even with the top of the pan.
- If you have extra batter, spray one or two additional muffin cups with nonstick spray and put in as much batter as you have.
- Bake in the middle of the oven for to 20 to 25 minutes, or until lightly browned on top, and a toothpick inserted into the center comes out clean.
- Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool.
- Wait at least 30 minutes before serving.
Reviews
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These muffins were great. Mine were a bit overcooked because I left them for an extra 5 mins and then forgot them, but they were not ruined. I have never used ricotta cheese before, so this was a good opportunity and I will be using it again. Preparation was easy and your instructions very straight forward, so I was not going mad trying to figure it out. At first I thought the amount of cocoa was a bit much, but you could not have less or the flavour would not be the same. My verdict...lovely.
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Very nice, deep rich chocolatey taste. I didn't have any nuts: too bad, because I think the addition of 'something' in this recipe would definately put it at 5-stars! Even so, very good. I came out with 12 regular-sized muffins and one mini-loaf pan (which took about an hour to cook). Good stuff. Next time I think I may add white chocolate chips!
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Mr. 1Steve: These are the most wonderful muffins. Very moist and sweet. I used my regular muffin tins and got 2 dozen. I took the liberty of frosting some with chocolate fudge icing that I had left over in the fridge. Oh, WOW! That really jazzed 'em up! Thanks for sharing such a neat recipe. Laudee c.
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RECIPE SUBMITTED BY
Steve P.
United States