20 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcake recipes shortbread recipes bread recipes youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
halloween baking
thanksgiving baking
apple recipes
pumpkin recipes
cranberry recipes
ice cream recipes
strawberry recipes
healthy baking
lemon recipes
candy recipes
chocolate recipes
biscotti recipes
pudding recipes
comfort foods
english tea party
trifle recipes
blueberry recipes
valentine's baking
easter baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 

4 Time Winner

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)

 
 
     
 

 

 

New Videos

   
 

 

     

Top 40 Video Recipes of 2016

Watch them all here on YouTube

1. Vanilla Cake

2. CrĂªpes

3. Pound Cake

4. Simple Chocolate Cake

5. Hash Brown Breakfast Cups

6. Cake Pops

7. Simple Vanilla Cake

8. Pancakes

9. Homemade Doughnuts

10. Red Velvet Cake

11. Black Forest Cake

12. Chocolate Chiffon Cake

13. Chocolate Cake with Swiss Buttercream 14. French Baguette 15. Raspberry Macarons
16. American Sponge Cake 17. Cake Doughnuts  18. Orange Chiffon Cake 19. Cream Puffs 20. Red Velvet Cupcakes
21. Rice Krispies Treats 22. Brownies 23.Banana Chocolate Cupcakes 24. Carrot Cake 25. Apple Pie
26. New York Cheesecake 27. Spritz Cookies  28. Homemade Croissants 29. Cream Cheese Brownies 30. Biscuits
31. Caramels 32. Pie Crust 33.Chocolate Eclairs 34. Cinnamon Rolls 35. Coconut Cake
36. Light Fruit Cake 37. Vanilla Ice Cream 38. Peanut Butter Cups 39. Madeleines 40. Royal Icing
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list 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 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 2017 iFood Media LLC