Pre-heat oven to 400F/200C. Grease and flour or line with paper cups a 6 regular size muffin tin.
In a large bowl whisk together the sugar, flour, baking powder, salt and chocolate chips.
In a medium bowl whisk until combined the egg, oil, milk, ricotta and vanilla.
Add the wet ingredients to the dry ingredients and stir just to combine, approximately 15-16 stirs. Fill the muffin tin and bake for 10 minutes, lower the heat to 350F/180C and continue to bake for another 10 minutes or until a tooth pick comes out clean or with a few crumbs attached. Let cool for 10 minutes in the pan, then move to a wire rack to cool completely. Dust with powdered sugar before serving. Enjoy!
Notes
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! 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.To freeze the muffins - 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.