These chocolate chip ricotta muffins are the perfect sweet treat for any occasion. Made from 8 simple ingredients and oh so perfectly fluffy. Enjoy!
Get ready for your new favorite muffin! These chocolate chip ricotta muffins may sound fancy, but they really couldn’t be easier to make! In this post, we’ll walk you through everything you need to know about ricotta muffins, including how to make these perfectly moist muffins, easy substitutions, how to store it and more.
Featured Comment
“I’ve made these muffins a few different times and I’m obsessed. The ricotta adds tartness and moisture. Will make again.” -Cole
Ricotta Muffins – What You Need
You only need 8 ingredients to make these yummy chocolate chip ricotta muffins. It’s time to round up:
Ricotta cheese: The true star of the show for these chocolate chip ricotta muffins! We used whole milk ricotta cheese because it adds so much moisture and delicious texture! Whole milk ricotta adds so much more richness when baking, where skim milk ricotta cheese tends to be a bit more watery.
All-purpose flour: These muffins are made with all-purpose flour which gives them a delicious light and fluffy texture.
Baking powder: We prefer to use baking powder to baking soda in these muffs because the batter is a bit moist (thank you, delicious ricotta!) and baking powder helps firm it up a bit while keeping the fluffiness.
Unsalted butter: You’ll find us using unsalted butter when baking, unless otherwise noted!
Large eggs: Make sure you use large eggs, not small or medium for this recipe.
Granulated sugar: We opted for a classic granulated sugar in these muffins.
Vanilla extract: We love that vanilla extract gives these ricotta muffins such a sweet and subtle flavor.
Semi-sweet chocolate chips: Can’t have chocolate chip muffins without chocolate chips! If you prefer milk chocolate, white chocolate or another variety — go for it!
Easy Ingredient Swaps
Make this recipe your own by subbing the chocolate chips for equal parts of any of the delicious flavor alternatives! Some of our favorites include:
- Fresh blueberries
- Sliced strawberries
- slivered almonds
- White chocolate chips
Do I Need to Use Chocolate Chips?
You sure don’t! Feel free to omit the chocolate chips, or replace with another delicious pairing such as these options above.
FAQs
Do I need to strain my ricotta for ricotta muffins?
If you use whole milk ricotta you won’t need to strain the liquid from it! You need to use room temperature ricotta cheese, so if there is any excess liquid after letting it come to room temperature (which may happen if you use skim milk ricotta), just strain the liquid from the cheese.
We did not need to strain our whole milk ricotta cheese for these muffins.
How many muffins does this recipe make?
When filling your muffin cups 3/4 the way full, this recipe will make 16 muffins, which makes this a great sweet breakfast treat or dessert to share with a group or enjoy over a few days.
Can I make these ricotta muffins gluten free?
No, we do not recommend substituting the all-purpose flour in this recipe.
Storage
Store these ricotta muffins in an air-tight container in the fridge and enjoy for up to 3-5 days. If you’re storing right in the muffin tin, simply cover and seal tightly around the edges with tin foil.
Chocolate Chip Ricotta Muffins
Ingredients
- 1.5 cups all-purpose flour
- 2 teaspoons baking powder
- ½ cup butter 1 stick, room temperature
- 1 cup white sugar
- 15 oz. whole milk ricotta room temperature
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350ºF and line a muffin tin with muffin liners and spray the liners with nonstick cooking spray.
- In a medium bowl mix together the flour and baking powder. Set aside.
- Add the butter and sugar to a large mixing bowl and cream the two ingredients together on low speed with an electric hand mixer (or standing mixer). This should take around 2-3 minutes.
- Scrape the sides of the mixing bowl with a spatula and then add the ricotta cheese to the mixing bowl and mix on low speed for a few minutes or until the three ingredients are combined (it’s ok if there are a few lumps in the mixture).
- Next, add the vanilla extract to the bowl and mix until combined.
- Add one egg at a time to the mixing bowl and mix on low until the eggs are just combined into the batter (don’t over mix!).
- Scrape the sides of the mixing bowl with a spatula and then slowly add the flour mixture to the mixing bowl and mix until the flour is mixed into the batter. Last, fold the chocolate chips to the batter.
- Fill the muffin liners ¾ of the way full and sprinkle chocolate chips over the top of each muffin. Bake the muffins for 18-20 minutes or until the middle of the muffins are bouncy to the touch.
- Remove and let the muffins cool for 10-15 minutes.
I’ve made these muffins a few different times and I’m obsessed. The ricotta adds tartness and moisture. Will make again.