If you are looking for an ultra-soft dessert try these ricotta muffins with chocolate chips, they are very soft and delicious. The same batter is also perfect for making a great loaf cake (you will find instructions at the end of the recipe on how to make and bake a loaf cake with this amazing batter). These ricotta muffins with chocolate chips are desserts perfect for breakfasts, snacks or after-meal treats for the whole family! Too delicious not to try! I almost forgot, these muffins are also sugar-free!
And if you love soft sweets for snacks and breakfast also try these recipes:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 25 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 muffins with chocolate chips
- 2 eggs (extra large)
- 1/3 cup cow's milk ricotta
- 2 1/3 cups all-purpose flour (or low glycemic index flour)
- 1/2 cup milk
- 2 tbsp stevia
- 4 tbsp butter (or 3 tbsp coconut oil)
- 1/3 cup dark chocolate chips (sugar-free)
- 1 packet baking powder
Useful tools
- 2 Bowls
- 1 Spoon
- 1 Kitchen scale
- 1 Sieve
- 1 Muffin pan
- 1 Saucepan
- 1 Brush
Preparation of ricotta muffins with chocolate chips
Start by melting the butter in a small saucepan and let it cool, perhaps while you weigh all the other ingredients.
Pour into a bowl the eggs, the stevia, the ricotta and the milk and stir with a spoon until you obtain a homogeneous mixture.
Add the cooled melted butter to the bowl and mix until incorporated, then set aside for a moment.
In another bowl sift the flour and the baking powder and mix well.
Add the chocolate chips to the flour and mix (this step will help prevent the chips from sinking!).
Now pour the dry ingredients into the bowl with the wet mixture, fold with a spoon from the bottom up until you obtain a thick batter (it is normal for it to be thick, but it will become super soft during baking!) and without lumps.
Grease and flour the muffin pan with a silicone brush, distribute the batter into the pan until finished (with these quantities you will make 10–12 medium-sized muffins).
Preheat a conventional electric oven to 392°F and once hot bake for 25 minutes. At the end of baking the muffins should be nicely golden; once baked remove from the oven and enjoy them warm or cold!
Grease and flour a loaf pan, pour all the prepared batter into it, preheat the oven to 392°F and when hot bake.
Bake for 30–35 minutes until the surface is nicely golden; you can perform the toothpick test as every oven is different! Once baked remove from the oven and enjoy!
A little extra…
You can replace the stevia with 70 g of regular white or brown sugar.
To make the work easier you can use electric whisks instead of a spoon.
You can warm the muffins before enjoying them; they’ll taste even better!
You can add 30 g of chopped and toasted walnuts, hazelnuts or almonds to the batter.
