27 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcakes shortbreads breads youtube channel
about us
recipe index
weight vs volume
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
healthy baking
eggless recipes
comfort foods
blueberry recipes
biscotti recipes
pudding recipes
english tea party
trifle recipes
ice cream recipes
strawberry recipes
lemon recipes
thanksgiving baking
candy recipes
halloween baking
valentine's baking
christmas cookies
christmas baking
christmas candy
easter baking
baking history

Subscribe Now

Chocolate Ricotta Muffins Recipe & Video

Printer Friendly Page

What makes these chocolate muffins so unique is the Ricotta Cheese. Ricotta Cheese is a sweet, moist and grainy, soft textured Italian cheese that gives these Chocolate Ricotta Muffins a moist and dense texture. Add to that a healthy dose of unsweetened cocoa powder and chocolate chips, and you have a terrific tasting muffin that takes hardly any time to make.

A few notes on ingredients. Ricotta (pronounced "rih-KAHT-tuh") means "recooked", and is a rich Italian cheese that used to be made from the whey (watery residue from making other cheeses, like mozzarella) that is cooked to produce a mild, milky and nutty flavored white cheese. It is very similar to our cottage cheese only it is very perishable. Keep this in mind when buying ricotta, as once you open the container it needs to be used within a few days. Ricotta comes in whole milk or part skim and you can use either one in this recipe. Calabro Ricotta is the brand I like as it doesn't contain preservatives.

Unsweetened cocoa powder gives these muffins their wonderful chocolate flavor. I like to use Dutch-processed unsweetened cocoa powder (Valrhona is my favorite brand) as it gives these muffins a mild chocolate flavor while, at the same time, coloring the batter a nice chocolate brown. For the chocolate chips you can use semi sweet, bittersweet, milk, white chocolate chips, or even butterscotch chips. You can even use a combination of different flavors if you like.

Related Recipes You May Like

Chocolate Muffins

Chocolate Chip Muffins

Mocha Muffins

Cupcakes, Black Bottom

Whole Wheat Banana Muffins

Pumpkin Cream Cheese Muffins

Chocolate Ricotta Muffins: Preheat your oven to 350 degrees F (180 degrees C). Place the oven rack in the middle of the oven. Line 12 muffin cups with paper liners or spray the muffin cups with a non stick vegetable spray.

In a medium sized bowl, whisk the eggs. Add the ricotta cheese and whisk to combine. Then whisk in the sugar, milk, vanilla extract, and melted butter.

In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Stir in the chocolate chips. Add the ricotta mixture to the flour mixture. Stir just until combined. Do not over mix this batter or the muffins will be tough when baked.  

Divide the batter amongst the muffin cups using two spoons or an ice cream scoop.

Place in the oven and bake about 18 - 20 minutes or until set and a toothpick inserted in the center of a muffin comes out with a few moist crumbs (the tops of the muffins will have cracks). Remove from oven and place on a wire rack to cool. Can be stored at room temperature or in the refrigerator for 2 to 3 days. They can also be frozen.

Makes 12 muffins.

View comments on this recipe on YouTube

Chocolate Ricotta Muffins:

2 large eggs, at room temperature

3/4 cup (180 ml/grams) ricotta cheese (whole or part skim)

1 cup (200 grams) granulated white sugar

1/2 cup (120 ml/grams) whole (full fat) milk, at room temperature

2 teaspoons (8 grams) pure vanilla extract

4 tablespoons (55 grams) unsalted butter, melted and cooled to room temperature

1 1/2 cups (195 grams) all-purpose flour

1/2 cup (50 grams) unsweetened cocoa powder, sifted

1 1/2 teaspoons (6 grams) baking powder

1/4 teaspoon (1 gram) baking soda

1/2 teaspoon (2 grams) kosher salt

3/4 cup (125 grams) chocolate chips (can use semi sweet, bittersweet, milk or white chocolate chips)

Subscribe Now



New Videos



Contact Us   Privacy Policy

Use of materials on all pages on the domains Joyofbaking.com, the Joyofbaking.com Facebook Page, the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2024 iFood Media LLC