Ricotta Cheese Chocolate Chip Muffins

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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.

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

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.

More Muffins Recipes you might enjoy:

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.
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4.79 from 19 votes
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Ricotta Cheese Chocolate Chip Muffins

8
5
8
SP
195.5 Cals 5 Protein 34 Carbs 4.5 Fats
Total Time: 30 mins
Yield: 12 servings
COURSE: Breakfast, Brunch, Snack
CUISINE: American
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.

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.

Nutrition

Serving: 1muffin, Calories: 195.5kcal, Carbohydrates: 34g, Protein: 5g, Fat: 4.5g, Sodium: 324mg, Sugar: 19g
Blue Smart Points: 8
Green Smart Points: 5
Purple Smart Points: 8
Points +: 8
Keywords: Under 30 Minutes, Vegetarian Meals
Inside of the chocolate chip muffin
Tray of chocolate chip muffins

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195 comments

  1. 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.

  2. SO moist and delicious and warm and comforting! I will definitely be making this for my friend and also potlucks!

  3. 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. 

  4. 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!

  5. 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.

  6. Can a stand mixer be used instead of the hand mixer?

  7. 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!

  8. Can you freeze these? These sound great, but Im trying to stock up freezer meals/snacks post baby 🙂

  9. 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!!! 

  10. Hopefully these freeze well. Otherwise I’d eat all 12 at once!

  11. 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!

  12. The batter is so good it doesn’t even need the chocolate chips, which as a rule I think are preferable.
    Light and fluffy.

  13. 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

  14. Simply delicious.  Easy to whip up. My family loved them. 

  15. 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. 

  16. 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!

  17. 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!

  18. 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!

  19. 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!

  20. 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.

  21. How can I make these Gluten Free?

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  23. 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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  27. 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. 🙂

  28. I’m not a fan of chocolate. Do you think blueberries with a little lemon zest would work?

  29. I just made these are they are fabulous. Mine came out light and cake-like. I read reviews on dense muffins so was expecting something heavier like a traditional muffin. I almost mixed the butter and sugar in the flour bowl. The instructions were not clear about separate bowls until a couple of likes later. I did cream the butter and sugar in a seperate bowl.
    I only had AP dale flour so I added 1 Tablespoon of baking powder and 1/4 teaspoon of salt in addition to the 1/2 tsp baking soda.i made 14 muffins.
    Will make these again

  30. So delicious! Not too sweet but so tasty. 

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  32. Pingback: Skinnytaste Meal Plan (April 2-April 8) – Site Title

  33. Have these muffins in oven. I am on weight watchers and joined the skinnytaste group. Your recipes are the best and are keeping me interested in keeping with the program.

  34. This recipe was really easy to make and tastes light and healthy! I made 24 mini muffins and still had batter left over to put in a small baking pan.

  35. If I use coconut flour instead of regular flour,how much should I use?

  36. When I put this in my WW recipe builder (freestyle) it tells me it is 8 points each for 12 muffins. What gives?

  37. I absolutely love these muffins but when I put them in the recipe builder on the weight watchers app they come up as 9 points- I don’t understand how your recipe comes up as 5.

  38. this was one of my first Skinnytaste recipes– kid friendly (I love making them as mini muffins) and I bring them any time I go to a picnic/potluck. Easy and always a hit.

  39. These are delicious but on the freestyle plan using the ww recipe builder and the brand ingredients used in the recipe they are 8 points each. My family loved them and will make them again!

  40. These muffins are amazing, however I plugged the recipe in the WW recipe builder and they came out to 8 points each. Imagine my disappointment, and confusion.  I can’t figure out how Gina only came up with 5 points each. 

    • Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

      • Yes, I’m using the WW Recipe Builder. It’s driving me crazy that I can’t figure out what could be the difference. These were so good, but an 8 point muffin just does not fit into my day 🙁

      • Let me look into it.

  41. This looks delicious.. but can you use all purpose flour instead? If so .. how much should i use?

  42. omg I just cracked three whole eggs and beat them instead of just the whites..im totally distracted by my two-yr old lol what should I do??

  43. Also I don’t have light butter – can I use regular butter and how much?

  44. Would Greek yogurt work in place of ricotta?

  45. YUMMY

    ,,, Can anyone share a blueberries version with me.
    Thank you

    • I made these with blueberries tonight. I halved the recipe and used half a cup of frozen blueberries since it was my first attempt. I thawed the blueberries prior to folding them into the batter and they came out fabulous. The only thing to keep in mind is that since the chocolate chips have been replaced they aren’t as sweet (if you’re trying to satisfy that sweet tooth). I made these with the intentions of them being a quick on-the-go breakfast so for me they’re perfect. You could probably use half a cup of blueberries for the full recipe but I like that mine are overflowing with blueberries so I’ll probably add a full cup next time I make the full recipe. Hope this helps.

  46. I made these muffins this morning and I am so sorry that I didn’t read these comments first. I rarely bake and have never made muffins before starting WW in March. Didn’t realize that using non self-rising cake flour without making adjustments of some kind would make such a huge difference. My muffins never browned at all and tasted pretty bland. My bad. I have loved all the Skinnytaste recipes I’ve tried up to this point.. So delicious!

  47. When I entered the recipe in WW’s Recipe Builder, it said each muffin is worth 6 Smart Points. Was this recipe calculated with the recipe builder or with the nutritional information?

  48. I made these this morning for breakfast. I am celiac so I made the GF version. They were delicious and moist. My husband loved them also and he is not gluten free. Definitely a keeper.

  49. Can someone tell me the amounts used for lemon juice and zest used for these when swapping out chocolate chips with blueberries? Also did you use 9 tbsp blueberries too or what amount?

    Love these muffins and wanted to try the other possibilities!!

  50. Thank you for sharing this Ricotta Cheese Chocolate Chip Muffins recipe. I will definately try this at home.Its looking so yummy
    Check out top list of Restaurants in delhi

  51. These are soooooooooooooo good! This last time I made them I switched out the sugar for truvia baking blend. I think they were even better (if thats possible)!

  52. 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 🙂

  53. 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.

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

  55. 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/

  56. 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!

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

  58. I made these last night with low-fat ricotta cheese and they came out very well! 🙂

  59. 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.

  60. 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.

  61. 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!

  62. 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.

  63. 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!

  64. 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.

  65. 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!

  66. 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~

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

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

  69. 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.

  70. 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.

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

  72. 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.

  73. 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!

  74. 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.

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

  76. 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 🙂

  77. 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.

  78. 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.

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

  80. 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!

  81. 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?

  82. 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!

  83. 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!

  84. 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 😉

  85. 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.

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

  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!

  88. 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.

  89. 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

  90. 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. 🙂

  91. These were delicious! Thanks!

  92. 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!

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

  94. 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?

  95. 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?

  96. 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.

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

  98. 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.

  99. 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!!

  100. Love that idea!

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

  102. 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?

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

  104. 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! 🙂

  105. Thanks Jess!

  106. 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!

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

  108. 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 🙂

  109. 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.

  110. These are divine!

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

  112. 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.

  113. 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.

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

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

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

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

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

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

  120. 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!)

  121. Can't wait to try that!

  122. 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!

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

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

  125. 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!

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

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

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

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

  130. 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.

  131. 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!

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

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

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

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

    Kelly, yum! The possibilities are endless I suppose!

  136. 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.

  137. 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.

  138. 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.

  139. 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?

  140. 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!

  141. 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!

  142. 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.

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

  144. yet another fantastic recipe…

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

  146. 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.

  147. Gina…

    Can these stay out or do they need refrigeration?

  148. 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!

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

    Skinny Fat Kid – I agree with you.

  150. 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.

  151. 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!

  152. 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.

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

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

  155. Yay! Thanks so much for lightening these up 🙂 What a great idea to turn them into muffins!

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

  157. 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!

  158. Swati- smart idea!

    Food Glorious – I bet it would work out fine.

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

  160. Love these! Ricotta is a great idea!

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

  162. 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.

  163. 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.

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

  165. These look so yummy, Gina!

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

  167. 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.

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

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

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

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

  172. Keelie- I would imagine they would!

    Staci- only one way to find out!

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

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

  175. 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.

  176. 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"
    .

  177. OMG. These look incredible….