CHOCOLATE-RICOTTA MUFFINS
A friend of mine who owns a bed and breakfast gave me this recipe, and these chocolate-ricotta cheese muffins are fantastic. Great for breakfast, a snack, and also great in lunch boxes.
Provided by HOOKEDONJESUS
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 35m
Yield 18
Number Of Ingredients 11
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.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 29.6 g, Cholesterol 26 mg, Fat 7.3 g, Fiber 0.9 g, Protein 4.7 g, SaturatedFat 2.5 g, Sodium 183.2 mg, Sugar 15.9 g
WHITE CHOCOLATE CHIP MUFFINS
This is a very easy recipe for delicious white chocolate chip muffins that your kids will simply love.
Provided by lasossa
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tray with paper liners.
- Mix flour, white chocolate chips, sugar, baking powder, and salt together in a large bowl.
- Mix milk, oil, egg, and vanilla extract together in a medium-sized bowl. Add to flour mixture and mix well.
- Fill 2/3 of each prepared muffin cup with batter.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
- Remove from the oven and let cool for 2 minutes. Serve warm.
Nutrition Facts : Calories 306.2 calories, Carbohydrate 38.2 g, Cholesterol 21.9 mg, Fat 15.1 g, Fiber 0.6 g, Protein 4.9 g, SaturatedFat 6 g, Sodium 257.2 mg, Sugar 22.1 g
CHOCOLATE CHOCOLATE CHIP NUT MUFFINS
These are the best chocolate muffins you will ever have!
Provided by Marais Leon
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
- In medium bowl, Sift together flour, cocoa, sugar, baking powder, baking soda and salt. In large bowl stir in milk, egg, oil and vanilla. Mix dry ingredients to large bowl; beat well. Add chocolate chips and walnuts, stir well.
- Fill muffin cups 3/4 full. Poke almonds into tops of unbaked muffins. Sprinkle muffins with sugar.
- Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 375.9 calories, Carbohydrate 59.1 g, Cholesterol 17.5 mg, Fat 15 g, Fiber 3.5 g, Protein 6.8 g, SaturatedFat 4.2 g, Sodium 180 mg, Sugar 38.5 g
RICOTTA, WHITE CHOCOLATE CHIP, AND WALNUT MUFFINS
This produces a very thick batter so hand mixing is best (unless you have a kitchen aid, which I do not). Also the batter is very sticky and I found that my second batch was easier to work with after it stood. The choice is up to you but I will let mine stand next time before filling the muffin cups. These little treasures taste wonderful with a cuppa afternoon coffee.
Provided by invictus
Categories Quick Breads
Time 35m
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Coat muffin tins with nonstick cooking spray and set aside.
- In a small bowl, blend flour, baking powder and salt in a bowl.
- In a large bowl, whisk ricotta, canola oil, egg, sugar, vanilla and 2 tablespoons water until blended. Add flour mixture and stir until combined. Add chocolate chips and walnuts to mixture and stir until just combined.
- Bake at 375 degrees for 25 minutes or until toothpick inserted in centers comes out clean.
CHOCOLATE RICOTTA MUFFINS
These muffins are deeply chocolate flavored, and have the rich wholesomeness of the ricotta and the milk. Your taste buds will have a hard time believing they are low fat to
Provided by Steve P.
Categories Quick Breads
Time 40m
Yield 12 large muffins, 12 serving(s)
Number Of Ingredients 12
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.
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