Sunday, September 11, 2011

Chocolate Ricotta Muffins



I am enjoying a peaceful morning at my boyfriend's parents place in Port Angeles, WA. This is my first time visiting his parents here. They have a cozy and welcoming home in a beautiful setting. It is such a nice change from the city. When you stand outside and no one is talking all you hear is nature. No cars, no traffic, no humming electronics. I feel like I have been pulled in a million directions lately, so this weekend away is just what I needed to distract me from the stressfulness of September when everything gears back up after the summer.

I made these muffins one morning last week when my mind was racing and I woke up at 3AM. Baking always grounds me and brings my focus together. These muffins are deeply chocolate flavored with chocolate chips strewn throughout the batter. They are moist and taste even better the next day. Their richness comes from the ricotta - a low fat cheese - so you get the moistness without adding a whole lot of fat. To me, the ricotta flavor is not obvious, but it definitely adds that little something more to the recipe. I think they would be great with white chocolate chips next time.



Chocolate Ricotta Muffins
Makes 12-16 | adapted from Food.com

1 cup ricotta cheese
2 large eggs
1 1/3 cup milk
1 tablespoon vanilla extract
4 tablespoons butter, melted and cooled
2 cups all-purpose flour
1 1/4 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup cocoa powder
1 cup semisweet chocolate chips

1. Preheat oven to 350 degrees F. Place rack in the middle of the oven. Line 16 muffin pans with paper liners.

2. In a medium sized bowl, whisk the ricotta cheese and then add the eggs, one at a time, beating well after each addition. Add the milk, vanilla extract, and cooled and melted butter, mixing well. Set aside.

3. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cocoa powder. Add the ricotta mixture to the flour mixture. Stir just until combined and then fold in the chocolate chips. Do not over mix.

4. Divide the batter amongst the muffin cups. Bake about 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean.

3 comments:

Priya's Feast said...

Nice ricotta muffins..I am drolling

Cindy said...

I haven't used much ricotts but this recipe just may change that. Looks yummy.

Catalina said...

Ricotta and chocolate sounds perfect! I love this combination (I often make chocolate mousse using ricotta) and these muffins look like a perfect treat for breakfast or as a snack. Yum! They look great!