Description
These Ricotta Chocolate Chip Muffins are a delightful twist on a classic treat, combining creamy ricotta and sweet chocolate chips for a moist, delicious bite.
Ingredients
Scale
- 1 cup Granulated Sugar
- 1.5 cups All-Purpose Flour (can substitute with gluten-free flour)
- 2 tsp Baking Powder (ensure it’s fresh)
- 0.5 tsp Salt (reduce for lower sodium)
- 1 cup Unsweetened Chocolate Chips (or semi-sweet for extra sweetness)
- 1 large Egg (or flaxseed meal for vegan option)
- 0.25 cup Oil (Sunflower, Corn, Light Olive, or Melted Butter)
- 0.5 cup Milk (2% or Whole, non-dairy alternatives like almond milk work well too)
- 1 cup Ricotta Cheese (or cottage cheese blended smooth)
- 1 tsp Vanilla Extract (pure vanilla for best results)
- Powdered Sugar (for optional presentation)
Instructions
- Preheat your oven to 400°F (200°C) and prepare a 6-cup muffin tin by greasing it or lining it with paper liners.
- In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, baking powder, salt, and chocolate chips until well combined.
- In a separate bowl, whisk together the egg, oil, milk, ricotta, and vanilla extract until the mixture is smooth and creamy.
- Gently fold the wet ingredients into the dry mix using a spatula until no dry flour remains, about 15-16 strokes.
- Fill each muffin cup about two-thirds full with the batter using a spoon or ice cream scoop.
- Bake at 400°F (200°C) for 10 minutes, then reduce to 350°F (180°C) and continue baking for another 10 minutes until golden and a toothpick comes out clean.
- Let the muffins cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
- Dust with powdered sugar if desired before serving. Enjoy warm or as a delightful snack.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg