Chocolate Ricotta Muffins Recipe

Name: Chocolate Ricotta Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 2 1/3 cups all-purpose flour; 1 cup sugar; 3/4 cup semisweet chocolate chips; 1/3 cup unsweetened cocoa; 2 teaspoons baking powder; 3/4 teaspoon salt; 1 cup ricotta cheese; 2 large eggs, lightly beaten; 1 1/3 cups 2% or whole milk; 1 teaspoon pure vanilla extract; 1/4 cup canola oil

Servings: persons

Cooking spray
2 1/3 cups all-purpose flour
1 cup sugar
3/4 cup semisweet chocolate chips
1/3 cup unsweetened cocoa
2 teaspoons baking powder
3/4 teaspoon salt
1 cup ricotta cheese
2 large eggs, lightly beaten
1 1/3 cups 2% or whole milk
1 teaspoon pure vanilla extract
1/4 cup canola oil

1
Preheat the oven to 350u00b0. Spray a 1/4-cup muffin tin lightly with cooking spray.
2
Mix the flour and next 5 ingredients (through salt) in a large bowl.
3
Place the cheese in a medium bowl. Add the eggs, one at a time, beating well after each addition. Whisk in the milk and vanilla until blended. Fold the cheese mixture and oil into the flour mixture until just blended.
4
Spoon the batter into the muffin cups, and bake 25 minutes, or until a wooden pick inserted into the center comes out clean. Remove the muffins from the pans immediately, and cool on a wire rack.

1003

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Cooking spray, 2 1/3 cups all-purpose flour, 1 cup sugar, 3/4 cup semisweet chocolate chips, and more.

Yes, Chocolate Ricotta Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Ricotta Muffins

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