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

self rising cake flour (Presto)

tsp baking soda

unsalted butter

sugar

oz fat free ricotta cheese

vanilla

tbsp mini semi-sweet chocolate chip morsels

Egg white

Vanilla

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.

I just made these.  It took a little longer than the 18 minutes I set the timer for (I did wait for the ovens to preheat fully and then some) but what a great way to use up some left over ricotta.  I may tray them again with blueberries in the future.

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.

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. 

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.

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!

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!!! 

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.  Easy to whip up. My family loved them. 

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. 

ricotta cheese chocolate chip muffins

Total: 30 minutes

Servings: 12

Ingredients

Instructions

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