Ricotta Chocolate Muffins Recipe (Protein Muffins)
These ricotta chocolate muffins are absolutely amazing! Soft, mouthwatering, chocolate muffins that melt in your mouth.
It’s hard to come by snacks that are delicious but also healthy. We absolutely love these and make a double batch to freeze for later on.
Here’s some reasons why you really must give this recipe a go!
This post contains affiliate links which means if you choose to purchase, I may earn a small commission at no extra cost to you. You can check out my privacy, Policy
Why You Will Love These Muffins!
- These muffins are healthy. They are full of protein! Lots of eggs, milk, ricotta cheese and butter. And we use a natural sweetener like honey, maple syrup, or rapadura sugar.
- Simple to make. Just mix everything together and bake. That’s how easy this recipe is!
- Uses simple ingredients. Other than ricotta cheese you probably have everything already at home!
- Freezes well. These muffins freeze well and taste just as good when thawed.
Muffin Tips
- Use room temperature butter instead of melting the butter. It gives the muffin a softer, fluffier consistency that is really lovely!
- Don’t overbake. It will continue baking a little more on the inside while it is cooling.
- Feel free to add in cranberries, white chocolate chips or even nuts if that’s your thing!
What You Need
Equipment
Bowl: For pouring ingredients into. These glass bowls with lids are so handy for mixing and storing for later!
Whisk: To whisk everything together smoothly. I prefer a hand mixer here’s a good one if you need one!
Muffins Moulds: I personally love my silicone moulds, as the muffins are very easy to pop out. You can also use stainless steel ones and just butter them well before pouring mixture into them.
Or these silicone muffin moulds are a great option reinforced with stainless steel so they aren’t as flimsy but still silicone moulds so the muffins can pop out easier!
Ingredients
2 cups flour: I use white spelt flour, but any white flour will do.
1 cup sweetener: I like rapadura sugar or go half rapadura sugar and half honey or maple syrup. Maple syrup gives it a really rich flavour!
1/2 cup cacao powder
1 cup ricotta cheese
4 eggs
1 cup milk: You can use whatever milk you like. I use whole fat milk in mine.
1/2 cup butter: Let it soften to room temperature first. Soften butter works better than melted butter for getting a really soft and fluffy muffin.
1 tbsp vanilla extract
1 tsp bakin soda
1/2 tsp salt: I love using sea salt for all the minerals and beautiful flavour.
1 cup chocolate chips. I love adding dark chocolate chips to my muffins, but you can use milk or white chocolate as well!
How To Make Ricotta Chocolate Muffins (Step by Step)
- Preheat oven to 350F/175C.
2. Mix all the wet ingredients together first in a bowl. The sweetener, ricotta cheese, eggs, milk and vanilla.
3. Add in the softened butter and mix.
4. Then add the rest of the ingredients and whisk until everything is incorporated. There will be small chunks of ricotta cheese still and that’s ok!
5. Pour 1/4 of batter into each prepared muffin moulds.
6. Place in the oven and bake for 20 minutes.
7. Take them out of the oven and allow to cool on a cooling rack for about 10 minutes. Then enjoy!
How to Store Ricotta Chocolate Muffins
You can store these ricotta chocolate muffins several different ways. Make sure they are always cooled first before storing.
- Store them in an airtight container on the counter away from direct sunlight for 3-5 days.
- You can store them in an airtight container in the fridge for a week. Let them go to room temperature or heat in the microwave for a few seconds if you want a warm muffin.
- These muffins can also be stored in a freezer ziploc bag in the freezer for 3 months. Simple take them out and let them defrost either in the fridge or on the counter until they reach the temperature you like!
If you try this recipe and love it, don’t forget to come back and give it a 5-star review!
Ricotta Chocolate Muffin Recipe
These Ricotta chocolate muffins are soft, healthy, full of protein and delicious! Easy to make muffins that make a great breakfast or snack.
Ingredients
- 2 cups white flour (I use spelt white flour)
- 1 cup sweetener like rapadura sugar or half sugar half (honey or maple syrup)
- 1/2 cup cacao powder
- 1 cup ricotta cheese
- 4 eggs
- 1 cup milk
- 1/2 cup softened butter
- 1 tbsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup chocolate chips (I love dark chocolate chips.
Instructions
- Preheat oven to 350F/175C.
- Mix all the wet ingredients together first in a medium sized bowl. The sweetener, ricotta cheese, eggs, milk and vanilla.
- Add in the softened butter and mix.
- Then add the rest of the ingredients and whisk until everything is incorporated. There will be small chunks of ricotta cheese still and that's ok!
- Pour 1/4 of batter into each prepared muffin moulds.
- Place in the oven and bake for 20 minutes.
- Take them out of the oven and allow to cool on a cooling rack for about 10 minutes. Then enjoy!
Notes
HOW TO STORE MUFFINS
You can store these ricotta chocolate muffins several different ways. Make sure they are always cooled first before storing.
- Store them in an airtight container on the counter away from direct sunlight for 3-5 days.
- You can store them in an airtight container in the fridge for a week. Let them go to room temperature or heat in the microwave for a few seconds if you want a warm muffin.
- These muffins can also be stored in a freezer ziploc bag in the freezer for 3 months. Simple take them out and let them defrost either in the fridge or on the counter until they reach the temperature you like!
Muffin Tips
- Use room temperature butter instead of melting the butter. It gives the muffin a softer, fluffier consistency that is really lovely!
- Don't overbake. It will continue baking a little more on the inside while it is cooling.
- Feel free to add in cranberries, white chocolate chips or even nuts if that's your thing!
