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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.
Ricotta Cheese Chocolate Chip Muffins
Ricotta Cheese Chocolate Chip MuffinsThese 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.
More Muffins Recipes you might enjoy:
- Banana Bread Muffin in a Mug
- Pumpkin Cheesecake Muffins
- Maple Pecan Banana Muffins
- Blueberry Oatmeal Muffins
- Irish Soda Bread Muffins
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.
Yield: 12 servings
Serving Size: 1 muffin
Ingredients
- 2 cups self rising cake flour, Presto
- 1/2 tsp baking soda
- 3 tablespoons unsalted butter or 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
Instructions
- Preheat oven to 375°F. Line a muffin tin with 12 to 18 liners.
- Mix flour and baking soda in a medium bowl.
- Mix and cream butter and sugar with a hand mixer in a large bowl.
- Beat egg whites in a small bowl and add to butter/sugar mixture.
- Mix in ricotta cheese, then flour mixture and vanilla and mix well. Fold in chocolate chips and spoon into lined muffin tins about 3/4 filled.
- Bake at 375° for 15-18 minutes and let cool.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Serving: 1 muffin, Calories: 195.5 kcal, Carbohydrates: 34 g, Protein: 5 g, Fat: 4.5 g, Sodium: 324 mg, Sugar: 19 g
Categories:
Just made these and my husband has already ate three. They turned out really well and was a great way to use up my Ricotta Cheese. I love the suggestions of mixing in fruit or other fillers.
For all asking how to make self rising cake flour from all purpose flour, this is what I found online and just doubled it since Gina’s recipe asks for 2 cups.
Measure out 1 cup of all-purpose flour, then remove 2 tablespoons of the flour. Add 1 1/2 teaspoons baking powder, 1/2 teaspoon of salt and 2 tablespoons of cornstarch. Stir well. This makes 1 cup of self-rising cake flour.
These muffins were delicious, although I was hoping that the ricotta cheese would stand out in taste but still would make again.
Thanks for this helpful information! You just saved me from having to run to the store.
SO moist and delicious and warm and comforting! I will definitely be making this for my friend and also potlucks!
Scrumptious!  I couldn’t find the self-rising cake flour so used unbleached AP. Increased baking soda to 3/4 tsp as recommended by others.  I sifted both. Also  decreased sugar to 1/2 cup. I used the stand mixer so may have over mixed. *Shrug* It was delicious regardless.  Consistency was similar to cookie dough. Just popped a spoonful or so in each tin. Cooked for 20 mins. Thanks Gina!! Glad to have a go to recipe for my extra ricotta cheese that always ended up in the trash.Â
Hi Gina, I could only find regular cake flour ( not self rising) How can I make regular cake flour into self rising flour? Thank you in advance!
Wow! These are good. I did half chocolate chip and half white chocolate chip raspberry. These are a keeper! Goes nice with a cup of tea.
Can a stand mixer be used instead of the hand mixer?
Thank thank you for this amazing recipes. I have a sweet tooth and don’t feel regret when I have one of these muffins. Made last weekend and making another batch this weekend. Love that they freeze well and are so satisfying!
Can you freeze these? These sound great, but Im trying to stock up freezer meals/snacks post baby 🙂
I made this for the first time today and they came out perfect. I used whole milk ricotta because that’s what I had, used 1/2 cup sugar, forgot to use vanilla but that didn’t affect the taste, I followed others suggestions how to make instant rising flour with AP, used 2 whole eggs, the results were awesome! I’ll definitely make this again. Thank you Gina for the inspiration you are!!!Â
Hopefully these freeze well. Otherwise I’d eat all 12 at once!
This recipe is one I keep going back to! It’s so easy to make modifications with whatever you are craving. My personal favorite is to swap out the chocolate chips for whites chocolate and throw in frozen raspberries. So yummy! If you have some ricotta in your fridge, this is the best way to use it!
The batter is so good it doesn’t even need the chocolate chips, which as a rule I think are preferable.
Light and fluffy.
I made these muffins and the batter was very thick.. The only thing I changed was I used splenda instead of sugar. I there any way to lighten the batter up a little so it’s not so thick. I thought of using a little of soy milk, do you think that would work. I mean they tasted good and would make them again if it wasn’t so thick.
Thanks
Simply delicious. Â Easy to whip up. My family loved them.Â
These are incredible. They taste like scones. I followed someone else’s suggestion for making self-rising cake flour from all-purpose (super helpful!) and lowered the sugar to 1/2 cup because I don’t like things too sweet. I also used 2 egg whites and a whole egg.Â
I would like to have information on making these favorite muffins of mine gluten free as I have to make dietary changes including removing gluten from my diet. Does anyone have the gluten free recipe.
thanks a bunch!
Go on Skinnytaste community group for answers to all your questions. It is an amazing site
I made these with truvia baking blend instead of sugar and got the calories down to 170!!! I only had white chocolate chip morsels on hand, but it was so delicious! Thanks Gina!
Incredible! I had some ricotta that was going to go bad soon so searched for recipes on your site and was thrilled to find this one.
I made these muffins, left for a few hours and my 3 year old, the babysitter and my mother had devoured them and they were asking when I was going to make them again!!
I only change I made was to reduce the sugar to 1/2 cup and they were perfect to us.  This is a great breakfast or I may make them into mini muffins and have them as an afternoon snack to hold us over until dinner. Thank you Gina for an amazing recipe once again!
Made these this afternoon. I was intrigued by the recipe due to the ricotta, and it seemed to get amazing reviews. Could not finding self rising cake flour, but had some swans down cake flour. Added an extra 3/4 tsp of baking soda. Also, used margarine instead of the I can’t believe it’s not butter. These are amazing! They taste like a cross between a cookie and a cupcake! Will definitely make these again! The texture was perfect!
Yum! I made mini muffins and after filling 24 of them, I still had some batter left. So I made 4 disks and baked them as cookies. I sandwiched those cookies with a coffee chocolate chip gelato and OMG! Great recipe Gina. Thank you for letting me feel only slightly guilty (gelato!) for snarfing an ice cream sandwich.
Yum!!
Is the ricotta by weight or fluid oz?
How long did you bake them for mini muffins?
About 20 minutes, just until the tops started to color. However, I’m working with a stove that is at it’s end of life so I used the convection because that’s all that works anymore!
How can I make these Gluten Free?
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I’m not concerned with keeping it low fat so I used whole ricotta cheese, whole eggs,(tho I beat the whites), and folded them in with the chips. I had cinnamon chips and a couple tablespoons of chocolate chips. Took about 22 minutes to cook, and they are fabulous! Love this recipe!
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I made these before as directed (although I couldn’t find self rising cake flour, so used a mix of reg self rising flour & cake flour…) & they were great. Yesterday I decided to make a double batch & take some to a friend. I thought I had everything, but when I reached for the eggs I only had 4. So I used 4 egg whites & mushed up one very ripe banana as a substitute for the rest of the eggs. They turned out even better! A slight banana flavor with the rich chocolate chips & tender fluffy texture… they were excellent. My friend loved them too. Just wanted to share this happy accident. 🙂