Chocolate chip ricotta muffins are the perfect excuse to eat chocolate for breakfast. Soft and tender, packed with chocolate flavour, so easy to make. Perfect for snacking, lunch boxes, picnics and potlucks too.
Preheat oven to 350F. Prep 2 muffin pans by lining each cavity with paper liners (this recipe yields 20-22 muffins so you would need 2 standard muffin pans).
In a large bowl, whisk 2 cups flour, 1 ¼ cups sugar, 2 teaspoons baking powder, ½ teaspoon salt and ⅔ cup cocoa powder. Set aside.
In another bowl, whisk 1 cup ricotta cheese and eggs (added 1 at a time) until well combined.
Stir in 1 ⅓ cups milk, 1 tablespoon vanilla extract and ½ cup melted butter until fully incorporated.
Add your ricotta mixture to your flour mixture and stir until just blended.
Fold in 1 cup chocolate chips and 1 cup walnuts. Be careful not to over mix the batter.
Transfer and evenly divide your batter into your muffin cups, filling each cup about ⅔ full.
Bake for 20 minutes or until a toothpick inserted in the centre of a few muffins comes out with minimal dry crumbs.
Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
Video
Notes
The total number of muffins this recipe yields depends on how much batter you put in each muffin cup. I usually get 21 muffins.