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. 

Chocolate Chip Ricotta Muffins on a wire baking rack with a checkered napkin underneath.

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. 

Chocolate Chip Ricotta Muffins on a wire cooling rack with a checkered napkin underneath.

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

Ingredients for recipe including all purpose flour, sugar, egg, butter, and baking powder.
  • 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. 

Process shots showing how to make recipe including mixing the dry ingredients and scooping into cupcake tins.

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. 

Chocolate Chip Ricotta Muffins on a wire cooling rack with a checkered napkin underneath.

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. 
Chocolate Chip Ricotta Muffins on a white plate with more muffins on a wire rack in the background.

Frequently Asked Questions

How to store leftover muffins? 

To store muffins, place them in an airtight container or sealable plastic bag to prevent them from drying out, and store them at room temperature for up to 2-3 days or in the freezer for longer-term storage, where they can last for about 2-3 months when properly wrapped in plastic wrap and placed in an airtight container or freezer bag.

How to make moist chocolate chip muffins? 

Add ricotta cheese to make extra moist and fluffy chocolate chip ricotta muffins. You won’t be able to taste the cheese but you will enjoy a delicious texture and moistness you can’t get from regular batter alone. 

Chocolate Chip Ricotta Muffins on a wire cooling rack.

More Delicious Muffin Recipes! 

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Chocolate Chip Ricotta Muffins.

Chocolate Chip Ricotta Muffins

Chocolate Chip Ricotta Muffins are a fluffy and soft muffin made with drained ricotta cheese and chocolate chips. You can use regular or mini chocolate chips.
5 from 9 votes
Print Pin Rate
Course: Breakfast
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 12 muffins
Calories: 276kcal

Equipment

  • 12 cup muffin tin

Ingredients

  • 2 cups all purpose flour (270 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup ricotta cheese, drained
  • ¾ cup granulated sugar
  • ½ cup unsalted butter, softened
  • 1 large egg
  • ¼ cup milk
  • 1 teaspoon vanilla
  • ½ cup chocolate chips, plus more for topping

Instructions

  • Preheat oven to 350 degrees. Line a 12 cup muffin tin with liners or spray with cooking spray; set aside.
  • In a bowl, whisk together the flour, baking powder, and salt; set aside.
  • In a separate large bowl, combine the ricotta cheese, granulated sugar, and butter. Use an electric mixer to mix the ingredients until light and fluffy; about 2 minutes. Mix in the egg, milk, and vanilla. Add in the dry ingredients and mix until the batter is just combined.
  • Add the chocolate chips to the batter and fold in using a rubber spatula. Use a muffin scoop to divide the batter equally into the prepared muffin tin. Top with extra chocolate chips if desired.
  • Bake in a preheated oven on the center rack for about 22-24 minutes, or until a toothpick inserted in the middle of the muffin comes out clean. Let cool on a cooling rack in the muffin pan for 5 minutes; then remove from pan and cool completely.

Notes

  • 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. 

Nutrition

Calories: 276kcal | Carbohydrates: 34g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 254mg | Potassium: 82mg | Fiber: 1g | Sugar: 17g | Vitamin A: 359IU | Calcium: 102mg | Iron: 1mg
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