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 • Points +: 5 pts • Smart Points: 5
Calories: 195.4 • Fat: 4.7 g • Carb: 34.2 g • Fiber: 0 g • Protein: 4.9 g • Sugar: 19.2
Sodium: 324.2


  • 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


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.