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Chocolate Ricotta Muffins

I have been experimenting with a few different blueberry muffin recipes for a while now, and it seems that those that use ricotta cheese gives the best results. Using that as a basis, I changed the flavor of the muffins from blueberries to chocolate. The results are just as satisfying!

A recipe adapted from joyofbaking.com with modification*.

Wet Ingredients:

  • 1 cup ricotta cheese
  • 2 large eggs
  • 1 1/3 cup *soymilk
  • 1 tablespoon vanilla extract
  • 4 tablespoons unsalted butter, melted and cooled

Direction: In a medium sized bowl, whisk the ricotta cheese and then add theeggs, one at a time, beating well after each addition. Add the milk, vanilla extract, and cooled and melted butter, mixing well. Set aside.

Dry Ingredients:

  • 2 cups all-purpose flour
  • 1 1/4 cups granulated white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup Dutch processed cocoa powder, sifted
  • 1 cup semisweet chocolate chips (last ingredient to add in the batter)

Direction: In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cocoa powder.

Add the ricotta mixture to the flour mixture. Stir just until combined and then fold in thechocolate chips. Do not over mix this batter or the muffins will be tough when baked.

I divided the batter amongst *18 muffin cups using two spoons ice cream scoop.

Place in the oven and bake about *35 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean.

***Heating in the microwave for 10 seconds the next day will re-create the melted chocolate result.


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