The ricotta muffins are delicious gluten-free treats made with ricotta. Flourless and yeast-free, also suitable for those with gluten intolerance. They are quick to prepare and truly delicious. They have a creamy and delicate texture. Enriched with dark chocolate chips, flavored with rum. These treats are simple but will surprise you with their goodness! I called them muffins because I used muffin paper cups. Those who prefer can also pour the batter into a classic cake tin. The ricotta cakes (or muffins) are made with only 4 ingredients: ricotta, sugar, eggs, and chocolate. They are low in fat, so this dessert can also be enjoyed by those who are on a diet! To flavor the muffins, I chose rum which perfectly matches the other ingredients. Those who prefer can replace it with orange zest, vanilla, almond flavor, or lemon zest. To prepare the gluten-free ricotta muffins, you don’t even need an electric mixer! Just a bowl and a hand whisk! In five minutes, the batter is ready for baking! How about we make them together?! Here are the ingredients!
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- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Portions: 6 pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz ricotta (cow, mixed, or sheep)
- 1 egg (medium whole)
- 1/4 cup sugar (white or brown)
- 3/4 cup dark chocolate chips
- A few drops rum flavoring
Tools
- Bowl
- Hand Whisk
- Sieve
- Spatula
- Cupcake Liners
Steps
Before starting, here’s an important tip!
The star of this dessert is undoubtedly ricotta. I used cow ricotta, but mixed ricotta is also fine.
Those who love sheep ricotta can opt for this choice if they prefer.
Make sure the ricotta is well dry. If necessary, place it in a sieve to drain.
Let it rest for about an hour so it can release its whey, then place it in a bowl.
Add the sugar, white or brown, and mix well with a hand whisk.
Then add a medium whole egg and blend until you obtain a smooth, lump-free cream.
Flavor the mixture with a few drops of rum flavoring (or almond flavoring).
Finally, incorporate the chocolate chips (dark or milk) and mix. The batter is ready!
Take some muffin paper cups and fill them with the mixture using a spoon.
Bake in a preheated oven, static mode at 340°F for about 35-40 minutes. In fan mode for about 30-35 minutes.
The cooking time is INDICATIVE because each oven has different cooking times.
After the time has elapsed, do the toothpick test, and if it comes out dry, remove from oven and let it cool completely.
Once cooled, your super creamy and light ricotta muffins are ready to be enjoyed!
I hope you enjoyed this healthy, quick, and delicious recipe! See you next time!
Those lactose intolerant can enjoy these delicious treats by using lactose-free ricotta.
FAQ (Questions and Answers)
How can I store ricotta muffins?
We can keep them in the fridge, especially if we make them during the summer.
How many days do ricotta muffins keep?
Ricotta muffins keep in the fridge for about two to three days.
How can I replace chocolate chips?
You can use nuts or other dried fruits, candied fruits are also excellent. Or a tablespoon of jam to place in the center of each muffin cup. We can also use fresh fruits, diced, to decorate the surface once baked.
I don’t have paper cups, how can I replace them?
You can pour the mixture into a cake tin, but it must be small in size. Since it is a YEAST-FREE dessert, it will remain low, so I recommend a diameter of 7 inches (max 8 inches). The cake tin can be round, square, or rectangular.
