Chocolate Ricotta Muffins
I had some ricotta cheese left over (from making another recipe) that I wanted to use up when I found this recipe for Chocolate Ricotta Muffins. I baked some this afternoon and they have a delightful chocolate flavor from both the cocoa and chocolate chips in the batter.
Ricotta is an Italian whey cheese made from sheep, cow or goat milk whey left over from the production of cheese. Production of ricotta dates back to the Bronze Age on the Italian peninsula. Ricotta is the component of many Italian desserts, such as cheesecake and cannoli – both favorites of mine! But ricotta is also right at home as a component of savory dishes as well and can be found in pasta, calzone, lasagna, ravioli, ziti and so on.
One of my favorite pancake recipes is made with ricotta cheese, resulting in light and fluffy pancakes. For the recipe, click here for Ricotta Pancakes. Two savory recipes I’ve featured are Spinach Ricotta Pie and Pesto and Cheese Stuffed Shells. There’s no doubt that ricotta makes anything taste richer!
The Recipe for Chocolate Ricotta Muffins
The method for preparing Chocolate Ricotta Muffins is the traditional muffin way of mixing dry ingredients in one bowl and mixing wet ingredients in another bowl, then combining the two – usually adding the wet ingredients to the dry ones. Preparing this recipe does not require a mixer.
The batter is portioned into muffin tins, filling the tins up to the top. (If there is batter left over, use additional muffins tins in which to bake them.) The Chocolate Ricotta Muffins bake for 20-25 minutes at 350°F.
Here’s the printable version of the recipe for Chocolate Ricotta Muffins:
- 2 1/3 cup All-Purpose Flour
- 3/4 teaspoon Salt
- 2 teaspoons Baking Powder
- 6 tablespoons Unsweetened Cocoa
- 1 cup Sugar
- 1 cup Semisweet Chocolate Chips
- 1 cup Ricotta Cheese
- 2 large Eggs
- 1 1/3 cups Milk
- 1 tablespoon Vanilla Extract
- 4 tablespoons (1/2 stick) Unsalted Butter, Melted
- 1 teaspoon Cinnamon
- Preheat oven to 350 degrees F. Lightly spray 12 standard muffin cups with nonstick spray.
- Combine the flour, salt, baking powder, cocoa, sugar and chocolate chips 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 the 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. Don't overmix; a few lumps are okay.
- Spoon the batter into prepared muffin cups, filling up to the tops.
- Bake in the middle of the oven for 20-25 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.
Chocolate Ricotta Muffins are tasty any time of day – breakfast, brunch, lunchbox or snack! Try them soon and make somebody happy! They would also be excellent for Valentine’s Day!
Remember to Savor the Flavor!
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