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.