Ricotta Chocolate Chip Muffins

Cheerful, soft-crumbed muffins with tangy ricotta and mini chocolate chips

Ricotta Chocolate Chip Muffins

I've learned, quite delightedly, that each day requires a bit of sweetness* to fulfill its joy-bearing potential. Perhaps sweetness is found in the impossible pinks during a sunrise walk, or the boundless affection of a stumble-drunk puppy, or the hug from a friend after lingering an extra moment before life whisks us in other directions. Invariably, baked goods work, too. Having a muffin nearby is a pretty direct path, and if one is fortunate enough to have any measure of a sweet tooth (ahem), the daily quest is effortlessly worthwhile.

Luckily, ricotta chocolate chip muffins are not overly sweet, keeping us safe from sugar shock. (We have mountains to climb, skills to sharpen, harvests to gather, after all!) With a tangy ricotta backdrop, a soft crumb, a bit of oaty heft, and a sprinkling of mini chocolate chips, these muffins afford us just the smiling, satisfied slow blink we need before continuing on. And maybe after having one, it'll be that much easier to perceive the good humor today will undoubtedly deliver.

What's in ricotta chocolate chip muffins?

• Unsalted butter: provides richness and flavor

• Sugar: sweetens the muffins and adds structure

• Eggs: add richness and help bind the batter

• Vanilla extract: everything is better with vanilla

• Ricotta cheese: adds protein, moisture, and tang

• Milk: adds moisture to the batter

• All-purpose flour: provides structure

• Oat flour: adds heft and a healthier bite

• Cornstarch: tenderizes the crumb

• Baking powder: helps the muffins rise

• Baking soda: reacts with the acid in the ricotta to help the muffins rise

• Kosher salt: balances the sweetness

• Mini semi-sweet chocolate chips: tiny bits of chocolate are a delight!

• Turbinado sugar (optional): just a sprinkle for a hint of crunch on top

The steps are simple and come together quickly:

1. Cream together the butter and sugar.

2. Add the eggs, vanilla, ricotta cheese, and milk (if using).

3. Whisk the dry ingredients together and then add to the wet ingredients.

4. Fold in the chocolate chips.

5. Scoop into a muffin tin.

6. Bake, cool, and enjoy!

Ricotta Chocolate Chip Muffins

*"One of the secrets of a happy life is continuous small treats."

~Iris Murdoch, The Sea, the Sea (1978)

---

Ricotta Chocolate Chip Muffins Makes 12 muffins

Author: Ambika

These soft muffins offer a wonderful balance of sweetness and tang. Made more wholesome with oat flour and more filling with protein-rich ricotta cheese, they're easily a happy breakfast or the perfect afternoon pick-me-up. I hope you enjoy them!

Prep. Time: 20 mins Total Time: 1 hr

Ingredients

• 4 tablespoons unsalted butter, softened

• 1/2 cup sugar

• 2 eggs, room temp.

• 2 teaspoons vanilla extract

• 8 oz ricotta cheese

• 1/4 cup whole milk

• 1 cup all purpose flour

• 1 cup oat flour

• 2 tablespoons cornstarch

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon kosher salt

• 1/2 cup mini semi-sweet chocolate chips

• 1-2 tablespoons turbinado sugar (optional)

Helpful Equipment: 12-count standard muffin tin, muffin liners

Directions

1. Preheat the oven to 425°F. Place a muffin liner in each well and spritz with baking spray.

2. Cream the butter and sugar: In a large bowl, combine the softened butter and sugar. Use a mixer to cream together until smooth and fluffy, 2-3 minutes.

3. Add the wet ingredients: To the same bowl, add the eggs one at a time, mixing after each addition. Then mix in the vanilla, ricotta cheese, and milk, about 30 seconds.

4. Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, oat flour, cornstarch, baking powder, baking powder, and salt. Stir this mixture into the wet ingredients until just incorporated. Take care not to overmix.

5. Gently fold in the chocolate chips, and then scoop the batter evenly into each well. Optional: sprinkle some turbinado sugar on the muffin tops for a bit of crunch.

6. Bake: Bake for 6 minutes at 425°F, and then reduce the oven temp to 350°F and bake for an additional 12-14 minutes at 350°F or until a toothpick comes out clean. Let muffins cool in the muffin tin for 5 minutes and then remove to a wire rack to cool completely. Eat, and enjoy!

How to Store: Store completely cooled muffins in an airtight container at room temperature for 3 days or in the fridge up to 5 days.

Ricotta Chocolate Chip Muffins

Did you try this recipe? Feel free to leave any comments or questions below!