Soft muffins loaded with mini chocolate chips and creamy ricotta cheese.
These muffins are one of my favorite recipe finds on the site. I originally shared this recipe back when my blog first started in 2011, and they remain our household favorite when it comes to chocolate chip muffins.
Soft, chocolaty, and the ricotta cheese gives them nice, creamy texture. Using the mini chocolate chips gives them just the right about of chocolate without being too chocolaty.
Wait! Is that possible? 🤔
Ingredients Needed:
- Flour + baking powder + salt + baking soda
- Sugar
- Butter
- Sugar
- Egg Whites
- Vanilla
- Ricotta Cheese
- Mini Chocolate Chips
A few notes:
- Don’t over mix your batter! This could give you dense muffins.
- Be sure your butter is softened before mixing.
- Freezing? These muffins freeze really well. Simply place them in a freezer safe bag or container ( with lid). When you are ready, reheat in the microwave. They will stay good for a few months.
More Muffins to Check Out:
Chocolate Chip Muffins with Ricotta Cheese
Soft muffins loaded with mini chocolate chips and creamy ricotta cheese.
Ingredients
- 2 cups flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 cup butter, softened
- 3/4 cup sugar
- 3 egg whites
- 1 cup ricotta cheese
- 1 tsp vanilla
- 3/4 cup mini chocolate chips, divided
Instructions
- Preheat your oven to 375 degrees. Spray 12 count muffin pan with non stick cooking spray or line with cupcake papers
- Mix flour, salt, baking powder, and baking soda in a bowl, set aside.
- In another bowl, cream butter and sugar until fluffy.
- Add in egg whites. Then, add ricotta cheese and vanilla. Add flour mixture in gradually and mix until combined. Don’t over mix.
- Fold in 1/2 cup of mini chocolate chips.
- Spoon batter into muffin pan, distributing evenly.
- Sprinkle tops of batter with remaining 1/4 cup of mini chocolate chips.
- Bake 15 minutes or until toothpick inserted comes out clean.
Notes
Adapted from SkinnyTaste
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 245Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 338mgCarbohydrates: 37gFiber: 1gSugar: 19gProtein: 6g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate
We made these today. They are delicious!!
So glad you liked them Laurie!
Utterly DELICIOUS!
They just came out of the over and they are perfection! Moist and fluffy with just the right amount of chocolatey flavor! My cupcakes overflowed (I made 15!) so next time, I’ll only fill the cup ¾ full. But what spilled over, was crunch goodness! Nothing was wasted! FIVE STARS!
So glad you liked them Beth! Thanks for the feedback 🙂
Your Chocolate Chip Muffins With Ricotta look delicious! Your post is awesome and thanks so much for sharing with us at Full Plate Thursday.
Come Back Soon!
Miz Helen
Thanks for the party Miz Helen!
Ooohh, I like this idea. Plus, I have some ricotta to use before it expires!
Thank you Laura and Tina! If you try them out, let me know how they go!
I have never used ricotta in a baked good, but this post tells me it is fine time that I did. Your description as well as picture does inspire-thanks for sharing!
I can almost taste how rich and moist these muffins are! I've got some ricotta left over from making manicotti the other night – I think this is the perfect recipe for it 🙂 Thanks for sharing!