These ricotta chocolate chip muffins are made with creamy ricotta cheese which adds a moist and rich texture to the soft muffin. Loaded with chocolate morsels, these are the perfect breakfast or sweet snack!

If you love chocolate chip muffins for breakfast and Italian chocolate chip ricotta cake for dessert, you will love these ricotta chocolate chip muffins which can be breakfast or dessert!

If you have never baked with ricotta cheese, you are in for a treat! While you may think of ricotta as only being used in pasta dishes, but in baked goods it adds a soft, moist texture and not to worry it doesn’t taste like cheese!

You will love the taste of ricotta and chocolate together in these muffins! Once you try it, you will want to make this chocolate chip ricotta crumb cake and Italian breakfast cake, too!

Why You’ll Love Chocolate Chip Ricotta Muffins

Soft and fluffy: Using ricotta cheese in baked goods adds moisture without adding flavor and keeps the muffins tender!
Chocolate chip muffins: If your weakness is chocolate, these muffins satisfy and are perfect for either breakfast, snack or dessert.
Make ahead: These muffins stay soft for days! Easily store for a tasty breakfast treat the next day or make ahead for brunch.

Recipe Ingredients

Dry ingredients: Granulated sugar, all-purpose flour, baking powder and salt.
Eggs: One large egg at room temperature for moisture and binding.
Oil: Vegetable oil (sunflower or corn oil, light olive oil or melted butter)
Milk: 2% or whole milk is best for rich taste and moisture.
Ricotta cheese: I use whole milk/full fat ricotta cheese for flavor, but part skim ricotta works, too.
Vanilla extract: Adds additional rich flavor.
Chocolate chips: I used unsweetened chocolate chips, but semi-sweet chocolate chips, dark chocolate chunks or mini chocolate chips work, too.
Powdered sugar: To dust muffins before serving.

Substitutions and Variations

Glaze: After the muffins have cooled, add a simple powdered sugar glaze on top.
Citrus: Orange zest pairs well with these chocolate chip ricotta muffins! Add the zest of one orange or lemon to the batter for a light taste and then glaze with my orange cake glaze.
Streusel: Make a simple streusel topping like I do in these streusel orange muffins!
Crumb topping: A crumb topping would also be delicious like in my banana crumb muffins.
Chocolate ricotta muffins: Swap ¼ cup of flour with ¼ cup cocoa powder for a double chocolate chip muffin.

How to Make Ricotta Chocolate Chip Muffins

In a large bowl, whisk together the sugar, flour, baking powder, salt and chocolate chips.

Next, in a medium bowl combine wet mixture by whisking the egg, milk, oil, ricotta and vanilla until combined. Combine the ricotta mixture with the dry ingredients and stir just until combined.

Fill prepared muffin cups and bake until a toothpick inserted in center of a muffin comes out clean with a few crumbs attached. Cool for a bit in the pan, then move to a wire rack to cool completely. Dust with powdered sugar before serving.

Baking Tips for the Best Ricotta Cheese Chocolate Chip Muffins

Double the recipe: To use a standard 12 cup muffin tin, double ricotta chocolate chip muffin recipe. Baking time will remain the same.
Drain ricotta: If your ricotta is very wet, drain it before adding it to the batter. Strain it in a mesh sieve.
Fluffier muffins: If you have the time, quickly whipping the ricotta with an electric mixture before adding it to the batter will add air to it which means a soft means!
Stir batter by hand: To avoid overmixing the batter, stir by hand versus using an electric mixer.
Avoid over baking: These chocolate chip ricotta muffins will stay light in color while baking. Since all ovens bake differently, check with a toothpick as the time nears done. A clean toothpick with only a few minimal crumbs means they are done!

Recipe FAQs

How to ensure that chocolate chip Ricotta muffins Stay soft and moist?

Do not overbake your muffins! The ricotta cheese will keep these moist muffins. Overbaking them will result in dry, hard muffins. These muffins will remain light in color, so I advise you to use the toothpick test to check for doneness. Minimal crumbs on the toothpick means they are done!

How to avoid muffins sinking in the center?

For beautiful domed muffins that don’t sink in the center, stir the batter gently and avoid overmixing it. As soon as the flour patches disappear into the batter, the muffin batter is ready to bake. A few lumps are okay!

How to store leftover muffins?

You can store leftover muffins in an airtight container for a day or two as long as your house is not too warm. For longer storage, store muffins in an airtight container in the refrigerator for one week.

Can I freeze these muffins?

Yes! Cool completely and store in a freeze safe bag for up to one month. I like to wrap each one individually in plastic wrap to prevent freeze burn. Thaw in the fridge or on the counter for a few hours. To reheat, wrap loosely in a damp paper towel in the microwave for 15-20 seconds.

More Muffins Recipes To Try

From my blogging friends

Terri from Our Good Life – Starbuck Copycat Lemon Loaf
Lauren from Mom Home Guide – Brownie Recipe
Niki from Tikkido – Browned Butter Chocolate Chip Cookies

I hope you enjoy these Ricotta Chocolate Chip Muffins as much as we did! Have a great week everyone!