Ingredients
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nonstick cooking spray, for the pan
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2 1/3 cups unbleached all-purpose flour
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3/4 teaspoon salt
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2 teaspoons baking powder
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6 -8 tablespoons unsweetened cocoa
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1 cup sugar
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1 cup semi-sweet chocolate chips
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1 cup ricotta cheese (best with whole milk ricotta, but works with lowfat variety to further reduce fat content)
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2 large eggs
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1 1/3 cups milk or 1 1/3 cups 2% low-fat milk
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1 tablespoon vanilla extract
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4 tablespoons unsalted butter, melted (canola oil can be substituted for all or part of the butter)
Instructions
- Preheat the oven to 350°F.
- Lightly spray 12 standard-sized (2 1/2-inch-diameter) muffin cups with nonstick spray.
- Combine the flour, salt, baking powder, cocoa, and sugar in a medium-sized bowl.
- Place the ricotta in a second medium-sized bowl, and add the eggs one at a time, beating well with a medium-sized whisk after each addition.
- Add the milk and vanilla, and whisk until thoroughly blended.
- Pour the ricotta mixture, along with the melted butter, into the dry ingredients.
- Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened.
- Fold in the chips, but don't overmix; a few lumps are okay.
- Spoon the batter into the prepared muffin cups.
- For smaller muffins, fill the cups about 4/5 of the way.
- For larger muffins, fill them even with the top of the pan.
- If you have extra batter, spray one or two additional muffin cups with nonstick spray and put in as much batter as you have.
- Bake in the middle of the oven for to 20 to 25 minutes, or until lightly browned on top, and a toothpick inserted into the center comes out clean.
- Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool.
- Wait at least 30 minutes before serving.