Description
Moist, fluffy, and packed with rich chocolate flavor, these ricotta muffins stay fresh longer and make a perfect breakfast or sweet snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup ricotta cheese (preferably full-fat)
- 1 tsp vanilla extract
- ½ cup unsalted butter, melted
- ½ cup milk
- ¾ cup chocolate chips
Instructions
- Preheat Oven: Set oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In a separate bowl, beat eggs and sugar until light and fluffy. Mix in ricotta, vanilla extract, melted butter, and milk until smooth.
- Incorporate Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing.
- Add Chocolate Chips: Fold in chocolate chips with a spatula, distributing evenly.
- Fill Muffin Cups: Spoon batter into muffin tin, filling each cup about ¾ full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in a sealed container for up to 1 week.
- Freezer: Wrap individually and freeze for up to 3 months. Reheat in a microwave (30-40 seconds) or oven (300°F/150°C for 10 minutes).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: breakfast, Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate chip muffins, ricotta muffins, moist muffins, fluffy muffins, easy muffin recipe