Chocolate Chip Ricotta Muffins

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

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Happy Monday my friends, how was your weekend, mine was packed, but I still managed to bake a batch of these delicious Chocolate Chip Ricotta Muffins topped with melted chocolate! My busy weekend started on Friday night, we went to see an amazing show at the Carlyle Cafe with some friends. Great food, great company and unforgettable show by John Lloyd Young from the Jersey Boys. We even got to meet Vincent Piazza! Also had too much fun snapping selfies and photos!

Saturday was another fun day spent with friends over sushi and tea with these Chocolate Chip Ricotta Muffins that turned out amazing. A couple that we have been friends for so many years, actually typing this I realized that we have been friends for almost a decade, they are moving to London, so they stopped by to visit us to chat and to have dinner. We went out for sushi and drinks and later came back to our place and chatted until midnight while sipping tea and snacking on these Chocolate Chip Ricotta Muffins that are totally loaded with delicious chocolate chips and topped with that fabulous melted chocolate.

I love these muffins, they are not too sweet and are made with ricotta for a denser and creamier texture, 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, but don’t be alarmed, you will get some fluffy and good looking muffins.

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Do you see how glorious they turned out? My toddler was watching them very closely while I was taking pictures and he kept stealing chocolate chips and maraschino cherries. I can’t blame him, I was snacking on some while photographing them too!

I went to sleep on Saturday night thinking that I can’t wait for the next day to have one of these Chocolate Chip Ricotta Muffins for breakfast. I completely adore their texture and the level of sweetness. Sometimes store bought or coffee shop muffins can be so sweet, but these are soft, tender and perfectly sweetened so you can start your day without a sugar crash.

Adding ricotta to baked goods is one of my favorite things, it creates the most perfect and tender crumb, giving 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!

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Servings: 18 servings

Chocolate Chip Ricotta Muffins

Prep Time:

20 mins

Cook Time:

30 mins

Total Time:

50 mins

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

Ingredients

• 3 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 tablespoons unsweetened cocoa powder
• 2 cups ricotta cheese
• 2 cups granulated sugar
• 4 large eggs
• 1 cup cream cheese
• ½ cup vegetable oil
• 1 ½ teaspoons vanilla extract
• 1 cup chocolate chips
• 10 ounces semi-sweet chocolate chopped

Instructions

1. Preheat oven to 350 F.
2. Line one 12 cups standard muffin tin or two 24-cup mini-muffin tins with cupcake liners. I used a 12 cups standard muffin tin, plus a 6 cups one.
3. In a large bowl, mix dry ingredients:flour, baking powder, baking soda, cocoa powder and salt.
4. In the bowl of a stand mixer fitted with the wire whisk, on medium speed beat the eggs, gradually add the sugar and beat until light and fluffy.
5. Add ricotta cheese, cream cheese, oil and almond extract, mix until fully combined, pause to scrape the sides of the bowl with a spatula.
6. Add the dry ingredients and mix until blended taking care not to overbeat.
7. With a spatula, gently stir in the chocolate chips. Scoop the mixture into the muffin tins and bake for 25-30 minutes, a toothpick inserted in the center of the muffins must come out clean. Rotate the tins about halfway through baking. Make sure not to over bake.
8. Remove muffins from oven and let them cool in the tins for 10 minutes before transferring to a cooling rack.
9. Let the muffins cool completely before topping with melted chocolate.
10. Bring a medium saucepan half filled with water to a boil. Place chocolate in a medium bowl set over the saucepan of simmering water, let it melt, stirring just a few times. Make sure the bowl doesn't touch the boiling water, to avoid overheating. Remove bowl from heat and using a spoon pour the chocolate over the muffins, optionally top with maraschino cherries.
11. The muffins will stay good and fresh at room temperature for 3-4 days.

Calories: 429, Fat: 22g, Saturated Fat: 13g, Cholesterol: 65mg, Sodium: 207mg, Potassium: 326mg, Carbohydrates: 52g, Fiber: 4g, Sugar: 28g, Protein: 9g, Vitamin A: 8%, Calcium: 13.6%, Iron: 21.1%

Author: Catalina Castravet

Course: Breakfast

Cuisine: American

Keyword: Chocolate Chip Ricotta Muffins

All images and text © for Peas and Peonies, LLC.

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