5 from 4 votes
Ricotta Chocolate Chip Muffins
These ricotta chocolate chip muffins are made with creamy ricotta cheese which adds a moist and rich texture to the soft muffin.
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
Servings:
6
muffins
Calories:
253 kcal
Course:
Breakfast, Snacks, Brunch
Cuisine:
Italian-American Fussion
Ingredients
- 4¾ tablespoons granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ teaspoon salt
- ¼ cup chocolate chips unsweetened
- 1 large egg
- 2 tablespoons sunflower oil or corn oil, light olive oil, or melted butter
- 4½ tablespoons milk 2% or whole milk
- ½ cup ricotta cheese
- ½ teaspoon vanilla extract
EXTRAS
- 1-2 tablespoons powdered sugar
Instructions
- Pre-heat oven to 400F/200C. Grease and flour or line with paper cups a 6 regular size muffin tin.
- In a large bowl whisk together the sugar, flour, baking powder, salt and chocolate chips.
- In a medium bowl whisk until combined the egg, oil, milk, ricotta and vanilla.
- Add the wet ingredients to the dry ingredients and stir just to combine, approximately 15-16 stirs. Fill the muffin tin and bake for 10 minutes, lower the heat to 350F/180C and continue to bake for another 10 minutes or until a tooth pick comes out clean or with a few crumbs attached. Let cool for 10 minutes in the pan, then move to a wire rack to cool completely. Dust with powdered sugar before serving. Enjoy!
Cup of Yum
Notes
- Do not overbake your muffins! The ricotta cheese will keep these moist muffins. Overbaking them will result in dry, hard muffins. These muffins will remain light in color, so I advise you to use the toothpick test to check for doneness. Minimal crumbs on the toothpick means they are done!
- You can store leftover muffins in an airtight container for a day or two as long as your house is not too warm. For longer storage, store muffins in an airtight container in the refrigerator for one week.
- To freeze the muffins - cool completely and store in a freeze safe bag for up to one month. I like to wrap each one individually in plastic wrap to prevent freeze burn. Thaw in the fridge or on the counter for a few hours. To reheat, wrap loosely in a damp paper towel in the microwave for 15-20 seconds.
Nutrition Information
Calories
253kcal
(13%)
Carbohydrates
33g
(11%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.03g
(2%)
Cholesterol
44mg
(15%)
Sodium
137mg
(6%)
Potassium
140mg
(3%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
172IU
(3%)
Vitamin C
0.05mg
(0%)
Calcium
102mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6 muffins
Amount Per Serving
Calories 253
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 44mg | 15% |
| Sodium | 137mg | 6% |
| Potassium | 140mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 172IU | 3% |
| Vitamin C | 0.05mg | 0% |
| Calcium | 102mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.