Chocolate Chip Ricotta Muffins

Catalina Castravet
By Catalina Castravet
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Chocolate Chip Ricotta Muffins made with ricotta and cream cheese for a tender texture are loaded with chocolate chips and topped with melted chocolate.

Muffins are a specialty in our kitchen, and we love making them puffy and delicious like Ube Purple MuffinsCranberry Orange Muffins and Chocolate Chip Ricotta Muffins.Chocolate Chip Ricotta Muffins

Chocolate Chip Ricotta Muffins

These Chocolate Chip Ricotta Muffins are moist and topped with melted chocolate. I love these muffins, they are not too sweet and are made with ricotta. Also, they have a denser and creamier texture, are fluffy and chocolaty. The batter for these Chocolate Chip Ricotta Muffins is very thick, almost not pourable. You actually have to scoop it into the muffin tins. However, don’t be alarmed, you will get some fluffy and good looking muffins.

I completely adore their texture and the level of sweetness. Sometimes store bought or coffee shop muffins can be too sweet. On the other side, these muffins are soft, tender and perfectly sweetened. Adding ricotta to baked goods is one of my favorite things, it creates the most perfect and tender crumb. In addition, it gives it a soft and creamy texture while still being light and fluffy. If you have some Maraschino cherries on hand, definitely add some on top, they make the muffins look so much more festive!

Chocolate Chip Ricotta Muffins

Why you will love these chocolate Chip Ricotta Muffins

  • Firstly, they are rich and chocolaty, this is a show stopper dessert.
  • Also, its easy to find ingredients and minimum prep work and dishes to clean.
  • Perfect for brunch parties and for bigger crowds.
  • In addition, easy to transport if you have to take it to a brunch party.
  • Lastly, they can be made 1 or 2 days in advance so you don’t have to worry about a last minute dessert.

Can you freeze Chocolate Chip Ricotta Muffins?

Yes, you can! First, cool muffins completely and do not frost. Then, wrap tightly each muffin in freezer wrap and add them in batches to freezer bags. Muffins can be stored frozen for up to 3 months at 0 degrees F or lower.

Chocolate Chip Ricotta Muffins

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Chocolate Chip Ricotta Muffins

Author: Catalina Castravet Serves: 18 servings
Prep time: 20 minutes Cook time: 30 minutes Total time: 50 mins

Ingredients

Instructions

Nutrition information

Calories: 321 Carbohydrates: 44 Protein: 8 Fat: 14 Saturated Fat: 9 Cholesterol: 57 Sodium: 227 Potassium: 252 Fiber: 3 Sugar: 23 Vitamin A: 295 Calcium: 134 Iron: 2.8
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[email protected]'s Recipes

o man o man....ain't these muffins just too glorious! I love the flavour, crumb and the colour contrast between candied cherry and dark chocolate.

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Jen | Baked by an Introvert

Whoa, these muffins are so tall and fluffy! Love it!! I bet they taste incredible!

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Thalia @ butter and brioche

These cupcakes look SO decadent and delicious. I never have used ricotta in cupcakes before so this is an idea I need to try.

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