Description

These Ricotta Chocolate Chip Muffins combine creamy ricotta cheese and rich chocolate chips for a moist, tender, and flavorful treat. Perfectly balanced with a touch of vanilla and a hint of sweetness, these muffins bake up fluffy and slightly golden, making a delicious breakfast or snack option.

Ingredients

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Dry Ingredients

4 3/4 tablespoons granulated sugar
1 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsweetened chocolate chips

Wet Ingredients

1 large egg
2 tablespoons oil (such as sunflower, corn, light olive oil, or melted butter)
4 1/2 tablespoons milk (2% or whole milk)
1/2 cup ricotta cheese
1/2 teaspoon vanilla extract

For Garnish

1–2 tablespoons powdered sugar

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Instructions

Preheat the oven and prepare muffin tin: Preheat your oven to 400°F (200°C). Grease and flour a 6-cup regular-sized muffin tin or line it with paper muffin cups to prevent sticking.
Mix dry ingredients: In a large bowl, whisk together the granulated sugar, all-purpose flour, baking powder, salt, and unsweetened chocolate chips until evenly combined.
Combine wet ingredients: In a medium bowl, whisk together the egg, oil, milk, ricotta cheese, and vanilla extract until smooth and well blended.
Mix wet and dry ingredients: Pour the wet ingredient mixture into the dry ingredients. Stir gently with approximately 15 to 16 strokes until just combined; be careful not to overmix, as this can make the muffins tough.
Fill muffin tin and bake: Divide the batter evenly among the prepared muffin cups. Place the tin in the preheated oven and bake for 10 minutes at 400°F (200°C).
Adjust temperature and continue baking: After the initial 10 minutes, lower the oven temperature to 350°F (180°C) and bake for an additional 10 minutes or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached.
Cool and garnish: Let the muffins cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely. Just before serving, dust the tops with 1-2 tablespoons powdered sugar for a sweet finish.

Notes

Do not overmix the batter to ensure tender muffins.
Ricotta cheese adds moisture and richness; use whole-milk ricotta for best results.
Chilling the batter briefly before baking can enhance the muffin’s texture but is optional.
If you prefer sweeter muffins, increase sugar by 1 tablespoon.
Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
The powdered sugar topping is optional but adds a lovely decorative touch and extra sweetness.