If you are looking for a super soft dessert, try these ricotta and chocolate chip muffins, they are incredibly soft and delicious. This same batter is also perfect for making great pound cakes (you’ll find instructions at the end of the recipe on how to make and bake a pound cake with this amazing dessert batter). These ricotta and chocolate chip muffins are perfect desserts for breakfast, snacks, or as a family dessert! Too delicious not to try! Oh, and I almost forgot, these muffins are also sugar-free!
And if you love soft desserts for snacks and breakfast, try these recipes as well:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 171.05 (Kcal)
- Carbohydrates 25.08 (g) of which sugars 3.78 (g)
- Proteins 5.68 (g)
- Fat 7.58 (g) of which saturated 3.96 (g)of which unsaturated 2.21 (g)
- Fibers 0.52 (g)
- Sodium 26.71 (mg)
Indicative values for a portion of 68 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for ricotta and chocolate chip muffins
- 2 eggs (XL size)
- 3.5 oz cow ricotta
- 2.25 cups all-purpose flour
- 2/3 cup milk
- 23 g stevia
- 4 tbsp butter
- 1/2 cup dark chocolate chips
- 1 packet baking powder
Useful tools
- 2 Bowls
- 1 Spoon
- Food scale
- Sieve
- Muffin pan
- Saucepan
- Brush
Preparation of ricotta and chocolate chip muffins
Start by melting the butter in a saucepan and letting it cool while you weigh all the other ingredients.
Pour the eggs, stevia, ricotta, and milk into a bowl and mix with a spoon until you get a homogeneous mixture.
Add the melted and cooled butter to the bowl and mix until combined, set aside for a moment.
In another bowl, sift the flour and baking powder and mix well.
Add the chocolate chips to the flour and mix (this step will prevent the chocolate chips from sinking!).
Now pour the powders into the bowl with the liquid mixture, mix with a spoon from bottom to top until you get a thick mixture (it’s normal to be thick but it will become super soft in cooking!) and without lumps.
Butter with the silicone brush and flour the muffin pan, distribute the mixture into the pan until finished (with these doses you can make 10/12 medium-sized muffins).
Preheat the static electric oven to 392°F and once hot bake and cook for 25 minutes, when cooked the muffins should be golden brown, once cooked remove them from the oven and enjoy them hot or cold!
Butter and flour a pound cake mold, pour in all the prepared batter, heat the oven to 392°F and when it is hot, bake.
Bake for 30/35 minutes until the surface is golden brown, optionally perform the skewer test because every oven is different from the other! Once cooked, remove from the oven and enjoy!
That extra touch…
You can substitute the stevia with 1/3 cup of regular or brown sugar.
To make your work easier, you can use electric whisks instead of a spoon.
You can warm the muffins before enjoying them; they will be even better!
You can add 1/4 cup of chopped and toasted walnuts, hazelnuts, or almonds to the batter.
