I received this recipe from a friend of mine who runs a bed & breakfast, and these chocolate-ricotta cheese muffins are amazing. Excellent for breakfast, a snack, and lunchboxes.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 18 |
| Yield: | 18 muffins |
Ingredients
- nonstick cooking spray with flour
- 2 ⅓ cups all-purpose flour
- 1 cup white sugar
- ¾ cup semisweet chocolate chips
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup ricotta cheese
- 2 large eggs, lightly beaten
- 1 ⅓ cups milk
- 1 teaspoon vanilla extract
- ¼ cup canola oil
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray 18 cups of a muffin tin with nonstick cooking spray that contains flour.
- Mix flour, sugar, chocolate chips, baking powder, and salt together in a large bowl.
- Place ricotta cheese in a bowl and add eggs, 1 at a time, beating well after each addition. Whisk in milk and vanilla extract until blended.
- Fold cheese mixture and canola oil into flour mixture until just blended. Spoon batter evenly into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 22 to 25 minutes. Remove muffins from the pan immediately and let cool on a wire rack.
Nutrition Facts
| Calories | 199 kcal |
| Carbohydrate | 30 g |
| Cholesterol | 26 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 183 mg |
| Sugars | 16 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Not sweet enough for the amount of batter it produced I added a vanilla glaze it was ok wont make again
used half the sugar, 1 1/3 cup whole wheat flour and 1 cup white flour, only one egg
Texture wasn’t what I expected. Thought the cheese would have been a little chunkier making the batter thicker. It turned to liquid when mixed with the milk. I might add a little more cheese or combine ingredients differently next time. Also the recipe called for lightly beaten eggs been then read to add one at a time. Little difficult to separate when already beaten. I will try again, but with adjustments. Thinking I might add some cinnamon to enhance the flavor a bit as all I could taste was the chocolate chips.
7.17.20 I was out of milk, so I used buttermilk which worked out fine. I baked for 26 minutes before a toothpick came out pretty clean. I could see the muffin sides were getting pretty brown, so I took them out of the oven. The center was just slightly underdone, but that really wasn’t a major issue. They taste very chocolatey, I just wish they looked more chocolatey (eye appeal not great IMO). Texture is somewhere between a muffin and cup cake, and they are very moist, tender, and most important, tasty.