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Ricotta Chocolate Chip Muffins

Irresistibly Moist Ricotta Chocolate Chip Muffins Recipe

Deliciously moist Ricotta Chocolate Chip Muffins perfect for breakfast or as a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 6 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Granulated Sugar
  • 2 cups All-Purpose Flour
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt
  • 1 cup Unsweetened Chocolate Chips Substitute with semi-sweet if desired.
  • 1 large Egg
  • 1/3 cup Oil Sunflower, corn, light olive, or melted butter.
  • 1/2 cup Milk 2% or whole for richer muffins.
  • 1 cup Ricotta Cheese Can substitute with cottage cheese.
  • 1 tsp Vanilla Extract
For Serving
  • Powdered Sugar Optional for garnish.

Equipment

  • Muffin Tin
  • mixing bowl
  • whisk
  • Spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease a 6-cup muffin tin.
  2. In a large bowl, whisk together granulated sugar, flour, baking powder, salt, and chocolate chips.
  3. In a separate bowl, whisk together egg, oil, milk, ricotta cheese, and vanilla extract until well blended.
  4. Gently fold the wet ingredients into the dry mixture until just moistened, being careful not to overmix.
  5. Fill muffin cups about two-thirds full and place them in the oven.
  6. Bake for 10 minutes, then reduce temperature to 350°F (180°C) and bake for another 10 minutes.
  7. Allow muffins to cool in the tin for 10 minutes, then transfer to a wire rack.
  8. Dust with powdered sugar before serving if desired.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 2gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 150IUCalcium: 80mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 2 days or freeze for longer storage.

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