Ricotta Chocolate Chip Muffins
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Dry Ingredients
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3 cups all-purpose flour
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¾ cup granulated sugar
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¼ cup light brown sugar, packed
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1 ½ teaspoons baking powder
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½ teaspoon baking soda
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1 teaspoon kosher salt (or ½ teaspoon table salt)
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Wet Ingredients
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15 ounces Galbani® Whole Milk Ricotta (1 full container)
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½ cup neutral oil (canola or vegetable)
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2 large eggs
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2 teaspoons vanilla extract
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Mix-ins & Topping
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1¼ cups semi-sweet chocolate chips, a mix of mini and regular (about 3/4 cup mini, 1/2 cup regular).
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2–3 tablespoons turbinado sugar, for topping (optional)
Preheat the oven to 425°F. Line a standard 12-cup muffin tin with paper liners.
Whisk the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt together in a medium bowl.
In a separate large bowl, whisk the ricotta on its own for 2–3 minutes, until smooth, fluffy, and visibly increased in volume.
Whisk the oil, eggs, and vanilla extract into the aerated ricotta until smooth and glossy. Pour the wet ingredients into the dry ingredients and fold together with a spatula until just combined. The batter will be thick, almost like a wet cookie dough.
Reserve about ⅓ cup of the chocolate chips for topping. Fold the remaining chips gently into the batter.
Scoop the batter generously into the prepared muffin liners, filling each about ¾ full (a generous ⅓ cup of batter per muffin works well for tall, dramatic domes). For especially tall, bakery-style domes, fill every other cavity in the muffin tin instead of all 12. The extra space gives each muffin more room to rise and lets heat circulate around the tops.
Top each muffin with a sprinkle of the reserved chocolate chips and a generous pinch of turbinado sugar.
Bake at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 375°F and continue baking for 15–18 minutes, until the tops are deeply golden and a toothpick inserted in the center comes out with a few moist crumbs (total bake time of 20–23 minutes).
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Chef’s Tip: Whisk the ricotta first: Taking 2–3 minutes to whisk the ricotta on its own before adding anything else is the key to a light, fluffy crumb. The aeration works like creaming butter and sugar. It builds a structure of tiny air bubbles for the leavening to expand in the oven. It also means a smoother blend with the eggs and oil, so the batter comes together with minimal mixing once the flour goes in. Skipping this step will result in a more gummy, dense texture in the muffins.
-
Dry Ingredients
-
3 cups all-purpose flour
-
¾ cup granulated sugar
-
¼ cup light brown sugar, packed
-
1 ½ teaspoons baking powder
-
½ teaspoon baking soda
-
1 teaspoon kosher salt (or ½ teaspoon table salt)
-
Wet Ingredients
-
15 ounces Galbani® Whole Milk Ricotta (1 full container)
-
½ cup neutral oil (canola or vegetable)
-
2 large eggs
-
2 teaspoons vanilla extract
-
Mix-ins & Topping
-
1¼ cups semi-sweet chocolate chips, a mix of mini and regular (about 3/4 cup mini, 1/2 cup regular).
-
2–3 tablespoons turbinado sugar, for topping (optional)
Preheat the oven to 425°F. Line a standard 12-cup muffin tin with paper liners.
Whisk the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt together in a medium bowl.
In a separate large bowl, whisk the ricotta on its own for 2–3 minutes, until smooth, fluffy, and visibly increased in volume.
Whisk the oil, eggs, and vanilla extract into the aerated ricotta until smooth and glossy. Pour the wet ingredients into the dry ingredients and fold together with a spatula until just combined. The batter will be thick, almost like a wet cookie dough.
Reserve about ⅓ cup of the chocolate chips for topping. Fold the remaining chips gently into the batter.
Scoop the batter generously into the prepared muffin liners, filling each about ¾ full (a generous ⅓ cup of batter per muffin works well for tall, dramatic domes). For especially tall, bakery-style domes, fill every other cavity in the muffin tin instead of all 12. The extra space gives each muffin more room to rise and lets heat circulate around the tops.
Top each muffin with a sprinkle of the reserved chocolate chips and a generous pinch of turbinado sugar.
Bake at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 375°F and continue baking for 15–18 minutes, until the tops are deeply golden and a toothpick inserted in the center comes out with a few moist crumbs (total bake time of 20–23 minutes).
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Chef’s Tip: Whisk the ricotta first: Taking 2–3 minutes to whisk the ricotta on its own before adding anything else is the key to a light, fluffy crumb. The aeration works like creaming butter and sugar. It builds a structure of tiny air bubbles for the leavening to expand in the oven. It also means a smoother blend with the eggs and oil, so the batter comes together with minimal mixing once the flour goes in. Skipping this step will result in a more gummy, dense texture in the muffins.