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Ricotta Chocolate Chip Muffin

Delicious Ricotta Chocolate Chip Muffins for Sweet Mornings

These Ricotta Chocolate Chip Muffins combine creamy ricotta with sweet chocolate chips for a delightful breakfast treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American, Italian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 1 cup Granulated Sugar Substitute with coconut sugar for a healthier option.
  • 2 cups All-Purpose Flour Use gluten-free flour mix for a gluten-free version.
  • 2 teaspoons Baking Powder Ensure it is fresh for optimal rise.
  • 1/2 teaspoon Salt Use sea salt for a more complex flavor.
  • 1 cup Unsweetened Chocolate Chips Substitute with semi-sweet or dark chocolate chips for a richer taste.
  • 1 large Egg For a vegan version, use a flaxseed or chia seed egg.
  • 1/2 cup Oil Use melted coconut oil for a dairy-free option.
  • 1 cup Milk Substitute with almond or oat milk for a dairy-free version.
  • 1 cup Ricotta Cheese Can substitute with cottage cheese, ensuring it’s smooth.
  • 1 teaspoon Vanilla Extract Consider using almond extract for an alternate flavor.
For Dusting (Optional)
  • 1 cup Powdered Sugar Omit for a less sweet version.

Equipment

  • Muffin tin
  • mixing bowls
  • spatula
  • whisk

Method
 

Step-by-Step Instructions for Ricotta Chocolate Chip Muffin
  1. Preheat your oven to 400°F (200°C) and prepare a 6-cup muffin tin by greasing or lining with paper muffin liners.
  2. In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, baking powder, and salt. Fold in unsweetened chocolate chips.
  3. In a separate bowl, whisk the egg, then add oil, milk, ricotta cheese, and vanilla extract, mixing until combined.
  4. Gently pour wet mixture into dry ingredients and fold until just combined, being careful not to overmix.
  5. Spoon the batter into the muffin tin, filling each cup three-quarters full. Bake at 400°F (200°C) for 10 minutes, then reduce temperature to 350°F (180°C) and bake for an additional 8-10 minutes.
  6. Remove from oven, cool for 10 minutes in the tin, then transfer to a wire rack and dust with powdered sugar if desired.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 2IUCalcium: 4mgIron: 6mg

Notes

Muffins can be stored at room temperature for 2 days, in the fridge for 1 week, or frozen for up to 3 months. Reheat in the microwave for 15-20 seconds to restore softness.

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