Chocolate Ricotta Muffins
Yield: 18 muffins
At the Americus Garden Inn Bed & Breakfast, I bake bread or muffins everyday for my guests. This is one of my most requested recipes. The muffins are moist and chocolatey, absolutely delicious.
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- 2 1/3 cups flour
- 1 cup sugar
- 3/4 cup semisweet chocolate chips
- 1/3 cup cocoa
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup ricotta cheese
- 2 large eggs, lightly beaten
- 1 1/3 cups milk
- 1 teaspoon vanilla
- 1/4 cup canola oil
Instructions:Preheat oven to 350 degrees. Spray muffin tin with cooking spray.
In a large bowl mix flour, sugar, chips, cocoa, baking powder and salt.
In a medium bowl mix cheese with eggs, one at a time, beating well after each addition. Whisk in milk and vanilla until blended.
Fold cheese mixture and oil into flour mixture until just blended. Spoon batter into muffin cups. Bake 25 minutes or until wooden pick inserted in center comes out clean. Remove from pans immediately and cool on a wire rack.