If you’re looking for a super soft dessert, try these ricotta and chocolate chip muffins, they’re incredibly soft and delicious. This same batter is also perfect for making excellent pound cakes (instructions on how to make and bake a pound cake with this fabulous dessert batter are at the end of the recipe). These ricotta and chocolate chip muffins are perfect sweets for breakfasts, snacks, or after meals for the whole family! Too delicious not to try! I almost forgot, these muffins are sugar-free!
And if you love soft desserts for snacks and breakfast, try these recipes too:
- 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)
- 100 g cow's milk ricotta
- 280 g all-purpose flour
- 140 g milk
- 23 g stevia
- 55 butter
- 70 g dark chocolate chips
- 1 packet baking powder
Useful Tools
- 2 Bowls
- 1 Spoon
- Food Scale
- Sieve
- Muffin Tin
- Small Pan
- Brush
Preparation of Ricotta and Chocolate Chip Muffins
Start by melting the butter in a saucepan and letting it cool, perhaps while weighing all the other ingredients.
Pour the eggs, stevia, ricotta, milk into a bowl and stir with a spoon until you get a smooth mixture.
Add the cooled melted butter to the bowl and mix until incorporated, 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 stir (this step will prevent the chocolate chips from sinking!).
Now pour the dry ingredients into the bowl with the liquid mixture, stir with a spoon from bottom to top until you get a thick mixture (it’s normal for it to be thick but it will become super soft when baked!) and without lumps.
Butter with the silicone brush and flour the muffin pan, distribute the mixture into the mold until done (these quantities make 10/12 medium-sized muffins).
Preheat the static electric oven to 392°F and once hot, bake and cook for 25 minutes, at the end of cooking the muffins should be well browned, once cooked take them out and enjoy them hot or cold!
Butter and flour a pound cake mold, pour all the prepared mixture inside, preheat the oven to 392°F and when it’s hot, bake.
Bake for 30/35 minutes until well browned on the surface, possibly do the toothpick test because each oven is different! Once cooked, remove and enjoy!
That Extra Touch…
You can replace stevia with 70 g of regular or brown sugar.
To make your work easier, you can use an electric mixer instead of a spoon.
You can heat the muffins before enjoying them, they’ll be even better!
You can add 30 g of chopped and toasted walnuts, hazelnuts, or almonds to the batter.
