Chocolate Ricotta Muffins

Recipe by Steve P.
READY IN: 40mins




  • 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.