Chocolate Ricotta Muffins

"These muffins are deeply chocolate flavored, and have the rich wholesomeness of the ricotta and the milk. Your taste buds will have a hard time believing they are low fat to"
photo by Greeny4444 photo by Greeny4444
photo by Greeny4444
Ready In:
12 large muffins




  • 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.

Questions & Replies

  1. Can I use "Silk Pure Almond Vanilla Almond Milk" instead of whole milk ?


  1. 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.
  2. WOW...those are rich and very chocolaty...the kids love them too :) Those are a keeper. Will make them again soon since they are almost gone lol ....just made them an hour ago.
  3. JoSamm These were great!!! One question. I wasn't surewhat to do wiht the 1 cup of chocolate chips. The recipe did not specify. But I was bold and folded them into the batter. Did I do right. [Editor's note: this recipe was updated as a result of these comments on 11/21/02]
  4. 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!
  5. 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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