Jun 5, 2011

Ricotta Cheese Chocolate Chip Muffins



Moist chocolate chip muffins loaded with chocolate morsels in every bite. What a perfect way to start you morning if chocolate is your weakness. Also great as an afternoon snack.

These originally started with whole wheat flour, but after a few attempts at these I got the best results using self-rising cake flour. The taste and texture was exactly what I expect from a muffin. Next time I may try to do a blend of white whole wheat flour and cake flour to see how they come out. Until then I didn't want to keep you waiting!

If you are watching your sugar intake, I'm sure these would work great with a Splenda blend.





Ricotta Cheese Chocolate Chip Muffins
Gina's Weight Watcher Recipes
Servings: 12 • Size: 1 muffin • Old Points: 4 pts • Points+: 5 pts
Calories: 195.4 • Fat: 4.7 g • Carb: 34.2 g • Fiber: 0 g • Protein: 4.9 g • Sugar: 19.2
Sodium: 324.2


Ingredients:
  • 2 cups self rising cake flour (Presto)
  • 1/2 tsp baking soda
  • 1/4 cup I Can't Believe It's Not Butter Light
  • 3/4 cup sugar
  • 3 large egg whites
  • 8 oz fat free ricotta cheese
  • 1/2 tbsp vanilla
  • 9 tbsp mini semi-sweet chocolate chip morsels

Directions:

Preheat oven to 375°.

Mix flour and baking soda. Mix and cream butter and sugar. Beat egg whites and add to butter/sugar mixture. Mix in ricotta cheese, then flour mixture and vanilla. Fold in chocolate chips and spoon into lined muffin tins about 3/4 filled.

Bake at 375° for 15-16 minutes and let cool.

Makes 12 muffins.

127 comments :

  1. OMG. These look incredible....

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  2. They look great! I'm curious if you ever use white wheat? It's become my staple for muffins, love baking with it, especially when I'm trying to get the balance of "yummy enough my kids will eat" and "let's sneak some healthy in there"
    .

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  3. Christi - Yes, I do, I play around with all flours. I agree, I prefer white wheat to whole wheat in baking for the same reason. I didn't have any on hand when making these, if you use it let me know how they turn out. I believe it's white because it is used from a softer part of the wheat.

    Note: this was self rising flour so if you use regular flour you will have to increase the baking soda and add a pinch of salt.

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    1. White wheat IS whole wheat. It is simply another variety of wheat than the one that produces a darker bread.

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  4. Oh. My. Goodness. These look perfect! I think I might make these next weekend- do you know if they freeze well?

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  5. These look yummy!! I wonder if it would be good to use white chocolate chips and blueberries instead of reg chocolate...

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  6. Keelie- I would imagine they would!

    Staci- only one way to find out!

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  7. These sound really good. Can they be made without the cheese? I will have to try that.

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  8. You can experiment with yogurt instead and see how they turn out.

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  9. yummy, never made a chocolate chip muffin before. Might need to try these ones.

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  10. Do you think I could substitute cottage cheese for the ricotta?
    or
    What would happen if it was left out all together?

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  11. yum, these look great. i love a good choc chip muffin. i think yogurt would work perfectly for anyone who's not a big fan of ricotta.

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  12. OMG you had me at ricotta....even if it is fat free ricotta...all the better!

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  13. These muffins sound wonderful! I love the combination of ricotta cheese and chocolate chips so these muffins would definitely work for me!

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  14. I made this today but used peanut butter chips rather than chocolate chips. It tasted like a tandy cake! I just need to put a glaze of chocolate on the top and voila - tandy cake. I also used 1 tsp of baking soda and 1 tsp of salt.

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  15. I'm making these right now... I hope they turn out okay, since I don't have a food scale... I used measuring cups to the best of my ability, however.

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  16. Okay, update--they are SO good... it was all I could do to not eat a second one :P I'm taking the rest to work to foist off on my coworkers so I don't eat them all!

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  17. Love these! Ricotta is a great idea!

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  18. Perfectly baked! Just wonder if I can use the same recipe to make a whole cake? Thanks for sharing!

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  19. Swati- smart idea!

    Food Glorious - I bet it would work out fine.

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  20. Wow! It's like you just read my mind. I was just talking to my Mom about how I need a recipe that uses ricotta because I have a huge containor of it sitting in my fridge! Yay!

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  21. Oh good, perfect timing then! These originally started off as cookies, but they were too cakey. Much better off as a muffin :)

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  22. Yay! Thanks so much for lightening these up :) What a great idea to turn them into muffins!

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  23. These look amazing!! Must try soon, they'd make the perfect grab and go breakfast!

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  24. Do you think Truvia would substitute ok for sugar or wouldn't it change the point total that much?

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  25. Muffins have become my new obsession. I love making them and this recipe looks awesome. I try to use as much wheat flour as possible in my recipes I find that it gives it a much heartier texture. I personally like it but my kids like it a bit more fluffy so maybe I will try the cake flour or as another reader suggested the half white and wheat flour.

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  26. Gina, If I were to put them into mini muffin tins for more of a snack than a meal, what would they point value be? I love this website...it has become a staple for my family!

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  27. These look awesome! And I might have to try out that white wheat flour. Sometimes the whole wheat is a bit too dense for baked goods.

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  28. Jule, I would imagine they would be 5 pts plus for 2 if you get 24.

    Skinny Fat Kid - I agree with you.

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  29. Have you ever baked with Whole Wheat Pastry flour? I use it in pancakes, muffins and cookies. It's ground from soft white wheat and has a texture more similar to AP flour. It's much more light and fluffy, and less grainy than regular white wheat flour (which I use a lot too...mostly in yeast breads). It is supposed to have the same fiber and nutrients as WW flour. Just a suggestion :) These look really yummy! LOVE your site!

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  30. Gina...

    Can these stay out or do they need refrigeration?

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  31. Aubri - yes I use it in lot's of my recipes and I actually used it in this recipe the first time I made it but it still had that whole wheat taste.

    I would leave these out overnight but longer than tat I would refrigerate it.

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  32. thanks gina.....the muffins are fantastic.
    Thanks for the tip on whether to refrigerate or not. your recipes are awesome. (OneSpecialDeeDee)

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  33. yet another fantastic recipe...

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  34. Pretty sure I need to make these this weekend!!! They sound and look amazing!

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  35. Hey Gina, Just made these and thought I would share my results. Made them with fat free greek yogurt (bought for the Tikka Masala I made for dinner last night, thank you!) as I didn't have any ricotta in the house. Used regular flour and regular ICBINB, again b/c it's all I had and managed to squeeze 15 muffins out of the batter resulting in a 4 pt treat. They were very generously sized, and really really awesome. Was thinking I might add some orange zest next time as I like that flavour combo. With this muffin base, the flavour combos are endless. Thanks so much. Now I need to make those granola bars.

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  36. Would using slenda or equal change the points value? Thank you so much for these new recipe ideas! Just when I was getting really fed up with the same stuff all the time I stumbled across your page!! Happy creating!

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  37. I made these yesterday and don't think they turned out quite like they were suppose to. They are really thick and not very soft at all. I used regular flour more baking soda and the salt as you suggested. I had to use cream cheese instead of ricotta since I didnt have any no time to go to the store. But they still tasted really good!

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  38. I love Wildflower bread company's Lemon Ricotta Pancakes. I am sure can adapt this recipe to a Lemon Ricotta muffin.. Any suggestions as to how?

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  39. Kelly, thanks for sharing! I'll have to play with yogurt next!

    Splenda might reduce it slightly, you'll have to recalculate on recipe builder to be sure.

    Ashley, I don't think this would work with cream cheese, it's much to thick.

    You could add some lemon zest and a 2 tbsp lemon juice.

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  40. These are fantastic!! My husband does not particularly care for sweets or any baked goods, but before I knew it three were gone :)

    Do you think I could swap out the chips with blueberries? I may try that with the same yummy batter.

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  41. Gina, I have been thinking about it and flavoured yogurt might be really nice too, lemon yogurt with raspberries, or vanilla yogurt with the chocolate chips, ooh, what about coffee flavoured for a mocha muffin!? The muffins are gone already, kids and husband loved them, great for breakfast and lunches! Thanks again for all your work, I cook from Skinny Taste 75% of the time.

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  42. C, yes, these would be wonderful with blueberries I bet!

    Kelly, yum! The possibilities are endless I suppose!

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  43. Could you use All Purpose flour? Was this what you were referring to when you say regular flour?

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  44. Yes you can use all purpose, but the results would be lighter and moister with cake flour.

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  45. I stumbled upon your blog thru a google search for WW recipes and I'm bookmarking you immediately!!! What a fabulous resource. Thanks!!

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  46. I couldn't find self rising cake flour, just regular cake flour. How much more baking soda should I use? I made them last night and they didn't turn out right, too doughy. Thanks!

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  47. 3/4 tsp of baking powder with all purpose, although I did not make these with all purpose, only tried with cake flour and whole wheat pastry flour.

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  48. these were AMAZING! thank you for sharing your talents!

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  49. These are amazing! I have made them twice this week.

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  50. Wow they look delicious... do you think you could substitute blueberries for the chocolate chips and they would still taste good?

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  51. Yes I'm sure they would be great.

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  52. For those without FF ricotta, I used part-skim ricotta and didn't have light butter so I used regular but 1 Tbsp less. I also cut out a Tbsp of choc chips with the hope of them still being 5 points with my higher fat substitutions but they ended up 6 anyways. Super tasty. Thanks Gina!

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  53. Would you still use 3/4 tsp baking soda with Regular cake flour? That is all I can find. Thanks!!

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  54. Yes, I would add an additional 3/4 tsp of baking soda with AP flour.

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  55. I made these the first time following the recipe to the t and they were delicious!! Made them again and substituted the chocolate chips with lemon juice,zest and blueberries. They came out incredible! Thanks Gina!

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  56. I can't find Presto self-rising cake flour. My store does have cake flour (but it's not self-rising). What do you recommend? (I love your site!)

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  57. Use cake flour and add an addition 3/4 tsp baking soda.

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  58. Hi Gina. Is there any danger in substituting the ICBINB for a low-fat, olive-based spread (Bertolli light)?

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  59. Craig any light butter would be fine, that is what I happened to have.

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  60. Is the ingredient listed natural vanilla or vanilla essence/flavouring?

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  61. Hi Gina. How much should you beat the egg whites before adding to the mixture?

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  62. Natural vanilla extract, the egg whites you just want to beat until it's mixed well.

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  63. I also could only find regular Cake flour. So do I need to use only 3/4 teaspoon baking soda or 1/2 teaspoon baking soda plus the 3/4 teaspoon. Sorry, I don't know why this is so confusing for me.

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  64. I made these Saturday night and they are DELICIOUS!! This is a great recipe. I followed it exactly and the muffins are super moist and fill any chocolate chip cookie craving. I froze half of them for a later date.

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  65. Made these last night and they came out great! They turned out to be 6 pts in my recipe builder though...

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  66. These are divine!

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  67. I made this today and I am not sure how the batter was supposed to turn out. The batter I ended up with felt more like a cookie batter- it was extremely thick and doughy. I used whole wheat flour but I added a little more baking soda. I do not know what went wrong. I haven't tried them yet though, so I don't know if they taste good but they feel a little tough.

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  68. Hi Gina! These are in the oven now and I'm crossing my fingers, although I had to use regular butter :( I actually have batter left so do you think the batter would freeze well or the muffins themselves? I'm not sure being that there is ricotta in the mix. I hope so otherwise, I will be giving out muffins for days :)

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  69. Also, how long will they keep in the fridge (although I'm holding out hope that they freeze well)? Muffins are delish!!

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  70. This if my first comment on your website, but I tried a lot of your recipes! I wanted to say that I juste made these for the first time and they're delicious! I often find that ''healthy'' muffin have a weird texture, but these are great!

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  71. How should they be stored? I assumed put them in the fridge since there was the ricotta in muffins.

    BTW: These are DELICIOUS!! I have been looking for something to fill my sweet tooth! :)

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  72. The fridge is perfect, you can freeze them too.

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  73. I was wondering if you have experimented using something other than granulated sugar (and not an artifical sweetner like splendda..etc) do you think honey would work or brown sugar..just something other than granulated sugar?

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  74. This is amazing!! I mashed fresh rasberries in it as well along with the chocolate chips! YUMMY!

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  75. Gina, have you ever baked with almond flour? I read that it has calcium in it and I have a child who doesn't drink milk, so I'm always looking for ways to increase calcium. I'd love to know your thoughts. Thanks!!

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  76. No I have not, since the fat content is higher I stay away from it. I bet you could find lots of ideas on gluten free sites.

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  77. These are really fantastic, and kids love them!

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  78. Made these yesterday and they're fabulous! I couldn't find self-rising cake flour either so going off some substitution lists online I used 1 3/4 all-purpose flour then added the 3/4 tsp baking powder you suggested. I also used 1 c fat free greek yogurt instead of the ricotta and the turned out great! Really moist and light with great texture.

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  79. Thanks for this Gina. I made them yesterday and they came out a bit dry. Would you happen to know why? I'd like to fix it for next time! I mistakenly put in 1 tsp too much of baking powder. Could it be that?

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  80. Sorry, just to clarify my previous question. I mistakenly put in 1 tsp of baking powder in addition to all the other ingredients, when the recipe didn't list baking powder at all. Do you think that might be why they came out dry?

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  81. What flour did you use? Any changes to this may effect the results so it's possible.

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  82. Thanks for replying, Gina. I used all purpose flour plus 1 tsp baking powder - which was supposed to substitute the self-rising flour. Then I accidentally added another 1 tsp of baking powder, which was a mistake. I just don't know why they came out dry, and I want to make sure this doesn't happen again next time I make them... Any suggestions would be welcome. Thanks!

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  83. These were delicious! Thanks!

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  84. These were divine! I used regular cake flour with 3/4 tsp baking powder (total, not in addition to) and a pinch of salt. I couldn't find fat-free ricotta so had to use low-fat, and i used regular butter. But I did get 16 muffins instead of just 12, so I'm calling them 6 points each. :)

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  85. I too used low fat ricotta instead of fat free as I had some on hand from a previous recipe. I used 1 cup white cake flour and 1 cup whole wheat pastry flour with 1 tsp extra baking powder. I also used only 6 1/2 tablespoons of chocolate chips (it was all I had left after making the chocolate chocolate chip banana muffins twice!). They turned out wonderfully and were a big hit with my coworkers too! They came up to 201 cals each with these changes.

    Awesome recipe! Thank you for posting your wonderful recipes for us!

    -Jessica

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  86. I substituted cottage cheese for the ricotta and splenda for the sugar. I'm a picky eater, but my hubby isn't. He didn't really like them, so my guess is the splenda and/or the cottage cheese substitutes were a bad idea.

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  87. How strange- I made these for the second time because the first time was awesome. This time, the batter came out very cookie-dough texture. I had a very hard time getting the sugar and butter to cream- could that have done it? hope they are still tasty!

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  88. Gina, how much should i increase the baking powder if using regular flour? and is there a substitute for the ICBINT?

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  89. I just wanted to tell you how AMAZING these are!! I have made them your way but with splenda and they are great! My husband doesnt like chocolate so I made them with cinnamon chips and they were SO yummy. I was wondering though how you get 12, I always end up with 20 or more.

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  90. Thank you for this recipe! I've been looking for a use for my extra ricotta cheese after making your delicious stuffed shells and this is so tasty! I couldn't find cake flour, so I just used two cups self-rising flour without any added salt or baking soda and it worked perfectly :) not sure how it alters the points but I used up my ricotta and my husband is very happy ;)

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  91. I just made these and they came out great! I slightly adapted the recipe by using vanilla yogurt instead of ricotta cheese and substituting some agave nectar for some sugar. They taste like heaven... even better warmed yup. Off to have a second!

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  92. HeatherJOnes1/1/12, 3:51 PM

    I was out of ricotta but I had some left over Chobani greek yogurt in the fridge from when I made your snow man cup cakes so I substituted the ricotta with the chobani and YUM! Sooooo good, Light,fluffy, chocolate-y goodness!

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  93. I didnt have self rising cake flour so I used regular flour and added salt and baking soda. I may have actually been too heavy on the baking soda. The dough was very sticky, and the final product came out a little dry. Could that have been why?

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  94. Ok- made these for the third time and they came out great. I think the secret was to make sure the butter and sugar were really well creamed, and then be super-careful not to overstir once the flour is added. Thanks again!

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  95. Could you omit the choc chips & use berries instead?

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  96. As Gina said up front, cake flour gave her the best consistency. I used all purpose flour with 1 1/4 tsp baking powder and the consistency of the batter was just like cookie dough. Someone also made this comment, and said that not overmixing could prevent this. Anyway, they did rise like muffins but came out pretty dry and bland. I may try and use cake flour next time and part-skim ricotta for more flavor, add one point to each muffin.

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  97. I was just told about this website. Already love it. First recipe I made was the Ricotta Muffins with white wheat flour. Family loves them. I am keeping to one. (nice treat). How would I figure calories count if I put in blueberries instead of chocolate chips. Thinking it might be less calories.

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  98. Gina,
    I LOVE your site and use it often! I know this question has been asked many times,but would I use 3/4 tsp. of baking powder or 3/4 tsp. of baking soda? One of your comments said powder but then a couple of your others said soda if using regular cake flour? Thank you for your awesome recipes my family really enjoys them :)

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  99. Made these tonight, they are awesome! Used regular self rising flour and they turned out fine.

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  100. I'm thinking about making these using plain Greek yogurt instead of ricotta. I don't think it will change the texture of the muffin but wonder how it will affect points.

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  101. So, I misread Gina's comment on using AP flour - this is what I did and it tasted awesome! I used the amount of regular AP flour as specified, 3/4 tsp of baking SODA and a pinch of salt. Mine took a total of 17 minutes to bake. Delicious! Thank you, Gina!

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  102. I used Presto and followed the recipe. They came out heavy and like bricks. What could have gone wrong? I so want these to work.

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  103. can I substitute butter or margarine for the "I can't believe its not butter" or would that ruin the taste?

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  104. I made these this last night for breakfast this morning..My husband loved it, and my son who has autism and is a very picky eater loved it to..thanks for the recipe it was yummy.

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  105. Made these as mini muffins. The raw dough tasted amazing but the baked muffins tasted too dry. I will need to tweak a few things for next time.

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  106. I made these today, they were AWESOME! Will make again!

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  107. Mine didn't brown for some reason. They seem kind of dense too.

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  108. I have a batch in the oven right now! It's going to be interesting because I had to change them sightly based on what I had on hand...I just couldn't wait to try them any longer! I got way more than 12 muffins somehow, but I'm not complaining! Can't wait to taste the finished product! Yum~

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  109. There just came out of the oven and they are pretty darn amazing! I forgot to up the baking soda since I used the regular cake flour so they are a little dense but it didn't effect the taste at all!

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  110. Just made these. I ate a fair amount of the batter, so I didn't even have room for one whole muffin when they came out! But what I ate of one was soooooo good! Have to bring to work tomorrow to limit damage.

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  111. I just made these and like some others, my batter was thick, more like cookie dough. Also, like some others , I got 15 rather than 12 muffins. I used a sugar substitute, and ran the recipe through the WW recipe builder it didn't change the PP+ value of Gina's original recipe, but that's ok. Although my batch didn't come out looking NEARLY as pretty as Gina's pictures depict, they are yummy!

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  112. I loved these. My batter was thick like cookie dough. Next time I may trying making a cookie as a test out of the batter. The muffin was dense but it felt like an indulgent treat with the chocolate chips. I used white whole wheat flour & halved the recipe, making 6 muffins. Im going to try freezing a few. This recipe is a keeper.

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  113. New to your site and love it! I can't wait to try these muffins but I have a question - would it still work with applesauce instead of ICBINB light? I regularly make that substitution when baking cakes and it works really well. Thanks!

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  114. These were really good! A tip for anyone who can't find self rising cake flour, or even regular cake flour: For every cup of flour, put back two tablespoons and add two tablespoons of cornstarch instead. Sift five times. Add a pinch of salt and 1 1/2 teaspoons of baking powder. Sift again. There you have self rising cake flour! Mine were very dense, but I like them that way. I would make them again.

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  115. This looks like a fabulous recipe and one I can't wait to try out.

    I wonder all these people complaining about the muffins turning out dry or too dense...they know a muffin is DIFFERENT than a cupcake, right? They're kinda supposed to be like that. That's like complaining that scones are too dry and flakey...they're supposed to be.

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  116. I made these last night with low-fat ricotta cheese and they came out very well! :)

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  117. I'm making these tonight! Will let you know how they come out!

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  118. I made these yesterday, swapping out sugar for stevia and they turned out great. I didn't have any mini chips on hand, just used regular sized chocolate chips and they ended up being perfect. Thanks for sharing!

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  119. I adapted this recipe a little and made these muffins - they were delicious! I blogged them today. Thanks for such a great idea!

    http://www.texannewyorker.com/2013/09/20/ricotta-dark-chocolate-chip-muffins/

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  120. Do you think these would work with regular butter? I am not interested in eating artificial butter substitutes.

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  121. I've baked these twice now and used Gold Medal self rising bread flour, it works just fine. These are delicious, I use half chocolate chips and half raspberries, I also use coconut palm sugar, which makes them less sweet.

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  122. I didn't have any self rising cake flour (or any cake flour for that matter). After scouring the internet for a workable substitute, I wound up using 1 cup plain old Gold Medal All Purpose Flour and 7/8 cup GM White Whole Wheat Flour, adding 2 1/2 tsp Baking Powder and 1/2 tsp Salt.

    I also reduced the sugar to 1/2 cup (because that's how I roll).

    Gotta say...these were pretty good! Even though I didn't really get any cheese flavor...they were definitely moist and delicious! The muffins had a great fluffy texture and nice crisp to the crown. I waaaaas going to bring them to work, but then hubby and I ate two a piece fresh out of the oven. I guuuuess we'll just have to work on the rest (because who brings six muffins to work? Right?!.....for those paying attention to math, clearly we each need another one for breakfast.)

    Thanks for the recipe Gina! Definitely have a go-to for my leftover ricotta now :)

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