Last updated on June 18th, 2021 at 04:41 pm
Chocolate Chip Ricotta Muffins made with ricotta and cream cheese for a tender texture are loaded with chocolate chips and topped with melted chocolate.
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!
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
- 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)
- Preheat oven to 350 F.
- 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.
- In a large bowl, mix dry ingredients:flour, baking powder, baking soda, cocoa powder and salt.
- 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.
- Add ricotta cheese, cream cheese, oil and almond extract, mix until fully combined, pause to scrape the sides of the bowl with a spatula.
- Add the dry ingredients and mix until blended taking care not to overbeat.
- 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.
- Remove muffins from oven and let them cool in the tins for 10 minutes before transferring to a cooling rack.
- Let the muffins cool completely before topping with melted chocolate.
- 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.
- The muffins will stay good and fresh at room temperature for 3-4 days.