T.G.I.F. Seriously. I made these lovely muffins a few weeks ago and now seems as good a time as any to share them with you. I really love baking with ricotta cheese. It makes baked goods so light and moist. It’s also really fun to mix ricotta cheese into meatballs – again, very light and moist!
I loved using dark chocolate in here, but you could certainly sub in another kind of chocolate if you wanted. I think these would make a great snack, but I could also picture them being part of a nice brunch spread. And I don’t know why, but it has been a loooooong week, and I am feeling somewhat brain-dead. So I’ll just leave you with some pictures of these scrumptious muffins and weekend well wishes!
Source: adapted from Skinny Taste
2 cups cake flour
1 ¼ tsp baking powder
1/2 tsp baking soda
½ tsp kosher salt
1/4 cup unsalted butter, softened
3/4 cup sugar
2 large eggs
8 oz ricotta cheese
1/2 tbsp vanilla
1 cup dark chocolate chips
Preheat oven to 375 F. Line a standard muffin tin with liners and set aside.
Mix flour, baking powder, baking soda, and salt in a medium mixing bowl. In a large mixing bowl, cream together the butter and sugar. Add eggs one at a time, beating well after each addition. Mix in ricotta cheese, then flour mixture and vanilla. Fold in chocolate chips and spoon into the prepared muffin tin using a regular ice cream scoop.
Bake for 15-16 minutes, until a cake tester inserted into the center comes out clean. Let cool in the pan for 10 minutes, then remove the muffins to a rack and let them cool completely. If you let the muffins cool completely in the muffin tin, they will steam and become too tough.