Chocolate Ricotta Muffins (And Pancakes) Recipe

Name: Chocolate Ricotta Muffins (And Pancakes)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white flour; 1 1/3 cups whole wheat pastry flour; 3/4 teaspoon salt; 2 teaspoons baking powder; 7 tablespoons cocoa powder (preferably Dutch unprocessed); 1 cup sugar; 1 cup semisweet chocolate chips; 2 eggs; 1 cup ricotta cheese; 1 1/3 cups milk; 1 tablespoon vanilla extract; 4 tablespoons melted butter; 1/4 cup whole wheat flour (optional extra for pancakes); 1/2 cup milk (optional extra for pancakes)

Servings: persons

1 cup white flour
1 1/3 cups whole wheat pastry flour
3/4 teaspoon salt
2 teaspoons baking powder
7 tablespoons cocoa powder (preferably Dutch unprocessed)
1 cup sugar
1 cup semisweet chocolate chips
2 eggs
1 cup ricotta cheese
1 1/3 cups milk
1 tablespoon vanilla extract
4 tablespoons melted butter
1/4 cup whole wheat flour (optional extra for pancakes)
1/2 cup milk (optional extra for pancakes)

1
Preheat the oven to 350*. Spray 12 standard muffin cups with non-stick spray.
2
Combine the flours, salt, baking powder, cocoa powder, sugar, and chocolate chips in a large bowl.
3
In a separate bowl, combine the ricotta, eggs, milk, vanilla, and butter.
4
Pour the ricotta mixture into the dry ingredients and use a wooden spoon to mix it until it's well combined. DO NOT OVER-MIX.
5
Spoon the batter into the prepared muffin cups. Fill them to the top if you like them large, or a bit less if you like them smaller. (If you want to make pancakes, leave over about a cup of batter.)
6
Bake for about 25 minutes until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for at least 1/2 hour before removing from the muffin tins.
7
(If you have any extra batter and care to have a really decadent breakfast, add the extra flour and milk to the cup of batter. Heat a cast iron or nonstick pan and spray with nonstick spray. Spoon the batter in and cook for 2-3 minutes per side on medium low heat. Serve warm.)

1124

kcal

Calories

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 cup white flour, 1 1/3 cups whole wheat pastry flour, 3/4 teaspoon salt, 2 teaspoons baking powder, and more.

Yes, Chocolate Ricotta Muffins (And Pancakes) falls under the Breakfast 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.

That's it — enjoy your meal!

Chocolate Ricotta Muffins (And Pancakes)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions