-
1
Preheat the oven to 350u00b0F.
-
2
Lightly spray 12 standard-sized (2 1/2-inch-diameter) muffin cups with nonstick spray.
-
3
Combine the flour, salt, baking powder, cocoa, and sugar in a medium-sized bowl.
-
4
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.
-
5
Add the milk and vanilla, and whisk until thoroughly blended.
-
6
Pour the ricotta mixture, along with the melted butter, into the dry ingredients.
-
7
Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened.
-
8
Fold in the chips, but don't overmix; a few lumps are okay.
-
9
Spoon the batter into the prepared muffin cups.
-
10
For smaller muffins, fill the cups about 4/5 of the way.
-
11
For larger muffins, fill them even with the top of the pan.
-
12
If you have extra batter, spray one or two additional muffin cups with nonstick spray and put in as much batter as you have.
-
13
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.
-
14
Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool.
-
15
Wait at least 30 minutes before serving.
