Chocolate Ricotta Muffins Recipes

CHOCOLATE-RICOTTA MUFFINS

Steps:

• 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.

CHOCOLATE RICOTTA MUFFINS

Steps:

• Preheat the oven to 350°F.
• Lightly spray 12 standard-sized (2 1/2-inch-diameter) muffin cups with nonstick spray.
• Combine the flour, salt, baking powder, cocoa, and sugar in a medium-sized bowl.
• Place the ricotta in a second medium-sized bowl, and add the eggs one at a time, beating well with a medium-sized whisk after each addition.
• Add the milk and vanilla, and whisk until thoroughly blended.
• Pour the ricotta mixture, along with the melted butter, into the dry ingredients.
• Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened.
• Fold in the chips, but don't overmix; a few lumps are okay.
• Spoon the batter into the prepared muffin cups.
• For smaller muffins, fill the cups about 4/5 of the way.
• For larger muffins, fill them even with the top of the pan.
• If you have extra batter, spray one or two additional muffin cups with nonstick spray and put in as much batter as you have.
• Bake in the middle of the oven for to 20 to 25 minutes, or until lightly browned on top, and a toothpick inserted into the center comes out clean.
• Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool.
• Wait at least 30 minutes before serving.