Muffins: Preheat your oven to 350 degrees F (180
degrees C). Place the oven rack in the middle of the oven. Line 12 muffin
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.
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.
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Chocolate Ricotta Muffins:
2 large eggs,
at room temperature
cup (180 ml/grams) ricotta cheese (whole or part skim)
1 cup (200 grams) granulated white
1/2 cup (120 ml/grams)
whole (full fat) milk, at room temperature
teaspoons (8 grams) pure vanilla extract
4 tablespoons (55 grams) unsalted
butter, melted and cooled to room
1 1/2 cups (195 grams) all-purpose
cup (50 grams) unsweetened cocoa powder, sifted
1 1/2 teaspoons
(6 grams) baking
1/4 teaspoon (1 gram)
(2 grams) kosher salt
cup (125 grams) chocolate chips (can use semi sweet, bittersweet, milk
or white chocolate chips)