Chocolate Chip Ricotta Muffins

Chocolate Chip Ricotta Muffins are a delicious and soft muffin made with ricotta cheese and chocolate chips. This muffin is a tasty breakfast treat and stays soft for days. 

If you love soft and fluffy muffins, you have to give these chocolate chip ricotta muffins a try. They are so soft and flavorful, and sure to be your new favorite chocolate chip muffin recipe!

If you love the combination of ricotta and chocolate, be sure to try this Chocolate Chip Ricotta Cake, Chocolate Ricotta Bundt Cake, or these incredibly soft Chocolate Chip Ricotta Cookies! And, for another delicious ricotta muffin, don’t miss this recipe for Cappuccino Muffins, Lemon Ricotta Muffins or Blueberry Ricotta Muffins. 

You’ll Love Chocolate Chip Ricotta Muffins

Chocolate Chip Ricotta Muffins are the softest and fluffiest muffins out there. The ricotta cheese makes these muffins super tender and moist. 

I love to bake with ricotta cheese because it makes baked goods moist without adding any flavor from the ricotta. If you’ve never baked with ricotta before, you definitely need to try it. 

The key to getting the fluffiest muffins is to drain the ricotta before using so it doesn’t make the batter too wet. Also, be sure to beat the ricotta well to add air to it. 

These are a great muffin to have on hand for entertaining or whenever you want a sweet breakfast treat. Chocolate Ricotta Muffins are great to snack on too. 

So, if you love a sweet treat without a lot of work, give these simple and delicious Chocolate Chip Ricotta Muffins a try. You’re going to love them! 

Ingredients

• All purpose flour: regular all purpose flour works best for this recipe. Be sure to weigh the flour for accurate measurement. 
• Sugar: granulated sugar adds sweetness and keeps the muffin a beautiful pale color. 
• Ricotta: use whole milk ricotta cheese. Be sure to drain the ricotta before adding to the batter. Part-skim ricotta can be substituted. 
• Butter: use a stick of unsalted butter at room temperature so that it mixes in well with the other ingredients. 
• Egg: you will need one large egg for this recipe. 
• Milk: use a bit of milk (any kind works) in the batter.

• Vanilla: a little bit of vanilla extract gives the muffins great flavor. 
• Salt: I like to use kosher salt in my baking. 
• Baking powder: be sure you are using baking powder and not baking soda in the muffin recipe. 
• Chocolate chips: you will need about half a cup of chocolate chips for these chocolate chip ricotta muffins. I like to sprinkle the tops of the muffins with extra chocolate chips before baking. You can also use mini chocolate chips or chocolate chunks.
• Optional: to add a bit of citrus, you could add orange zest or lemon zest to the batter. For more chocolate flavor, add in ¼ cup of cocoa powder in place of a ¼ cup of the flour. 

How to Make Chocolate Chip Ricotta Muffins

Chocolate Chip Ricotta Muffins are a sweet and tender muffin that’s makes a great breakfast treat. To start, preheat your oven and spray a muffin tin with nonstick spray or line it with paper liners; set aside. 

Step 1: mix dry ingredients

In a medium bowl, combine the all purpose flour, baking powder, and salt. Whisk until just combined. 

Step 2: mix wet ingredients

In a large mixing bowl, combine the drained ricotta mixture, sugar, and room temperature butter. Use an electric mix to beat together the ingredients until light and fluffy; about 2 minutes. 

Add in the egg and vanilla and mix until just combined. Pour the flour mixture into the wet mixture and mix until just combined. Scrape the bottom of the bowl to ensure all ingredients are incorporated. 

Step 3: add in the chocolate chips

Next, use a rubber spatula to fold the chocolate chips into the batter. You want to just mix it until all of the ingredients are incorporated. 

Step 4: pour into muffin tins and bake

Lastly, use a muffin scoop or ice cream scoop to measure muffin batter into the prepared muffin cups. You should be able to get a dozen larger muffins. Sprinkle additional chocolate chips on top of the muffins. 

Bake in the middle of the oven for about 22-24 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Note that the color of the muffins will not change much. 

Let the muffins cool on a wire rack in the pan for about 5-10 minutes. Remove from pan and place on cooling rack to cool completely. 

Recipe Tips

• If your ricotta appears wet, be sure to drain it before using. You can do this by placing a cup of the ricotta in a fine mesh sieve. 
• I like to use whole milk ricotta cheese when baking, but you can use part skim if that’s what you have. 
• The muffins will not change color much when baking. Be sure to test for doneness using a toothpick and be careful not to over bake. 
• Chocolate Chip Ricotta Muffins can be stored in an airtight container in the refrigerator for up to a week. You can also freeze them for up to a month. 

Frequently Asked Questions

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