Chocolate Ricotta Muffins

Name: Chocolate Ricotta Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 large muffins, 12 serving(s)
Ingredients: nonstick cooking spray, for the pan; 2 1/3 cups unbleached all-purpose flour; 3/4 teaspoon salt; 2 teaspoons baking powder; 6 -8 tablespoons unsweetened cocoa; 1 cup sugar; 1 cup semi-sweet chocolate chips; 1 cup ricotta cheese (best with whole milk ricotta, but works with lowfat variety to further reduce fat content); 2 large eggs; 1 1/3 cups milk or 1 1/3 cups 2% low-fat milk; 1 tablespoon vanilla extract; 4 tablespoons unsalted butter, melted (canola oil can be substituted for all or part of the butter)

Submitted by Steve P.

"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"

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photo by Greeny4444

Ready In:: 40mins
Ingredients:: 12
Yields:: 12 large muffins
Serves:: 12

ingredients

nonstick cooking spray, for the pan
2 ¹⁄₃ cups unbleached all-purpose flour
³⁄₄ teaspoon salt
2 teaspoons baking powder
6 -8 tablespoons unsweetened cocoa
1 cup sugar
1 cup semi-sweet chocolate chips
1 cup ricotta cheese (best with whole milk ricotta, but works with lowfat variety to further reduce fat content)
2 large eggs
1 ¹⁄₃ cups milk or 1 1/3 cups 2% low-fat milk
1 tablespoon vanilla extract
4 tablespoons unsalted butter, melted (canola oil can be substituted for all or part of the butter)

directions

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.

Questions & Replies

Can I use "Silk Pure Almond Vanilla Almond Milk" instead of whole milk ?

Melinda C.

Reviews

These muffins were great. Mine were a bit overcooked because I left them for an extra 5 mins and then forgot them, but they were not ruined. I have never used ricotta cheese before, so this was a good opportunity and I will be using it again. Preparation was easy and your instructions very straight forward, so I was not going mad trying to figure it out. At first I thought the amount of cocoa was a bit much, but you could not have less or the flavour would not be the same. My verdict...lovely.

Lynne G
WOW...those are rich and very chocolaty...the kids love them too :) Those are a keeper. Will make them again soon since they are almost gone lol ....just made them an hour ago.

Ri3603
JoSamm These were great!!! One question. I wasn't surewhat to do wiht the 1 cup of chocolate chips. The recipe did not specify. But I was bold and folded them into the batter. Did I do right. [Editor's note: this recipe was updated as a result of these comments on 11/21/02]

Jo Sammartino
Very nice, deep rich chocolatey taste. I didn't have any nuts: too bad, because I think the addition of 'something' in this recipe would definately put it at 5-stars! Even so, very good. I came out with 12 regular-sized muffins and one mini-loaf pan (which took about an hour to cook). Good stuff. Next time I think I may add white chocolate chips!

skat5762
Mr. 1Steve: These are the most wonderful muffins. Very moist and sweet. I used my regular muffin tins and got 2 dozen. I took the liberty of frosting some with chocolate fudge icing that I had left over in the fridge. Oh, WOW! That really jazzed 'em up! Thanks for sharing such a neat recipe. Laudee c.

Laudee