Every year, I get so excited when the summer fruit starts to come in. There isn’t much that’s better than fresh berries. Except for fresh berries and chocolate. For breakfast. And the best part is that they have no butter or oil in them (so please don’t use fat-free ricotta, or you’ll end up with tough little muffins).
Looking for more delicious and healthy muffin recipes? You might also like apple fritter muffins or chocolate chocolate cherry muffins.
Chocolate Raspberry Ricotta Muffins
Chocolate Raspberry Ricotta Muffins
Ingredients
- 1 ¾ c. + 1 tsp. all-purpose flour divided
- 1/2 c. brown sugar packed
- 1/4 c. unsweetened cocoa powder
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 c. warm water
- 1/4 c. ricotta cheese not fat-free
- 1 T. apple cider vinegar
- 1 tsp. vanilla extract
- 1 large egg lightly beaten
- 1/2 c. mini chocolate chips divided
- 1 c. fresh raspberries
- Directions
Instructions
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Preheat oven to 400 F. Line a 12-cup muffin tin with paper liners, or lightly grease with non-stick cooking spray.
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In a large bowl, whisk together 1 ¾ cups flour, sugar, cocoa powder, baking powder, baking soda, and salt.
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In a separate medium bowl, whisk together water, ricotta, vinegar, vanilla, and egg until well-combined.
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Stir ricotta mixture into dry ingredients until just combined.
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Stir in 1/4 cup mini chips until just incorporated.
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Toss together remaining 1 teaspoon flour and raspberries.
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Gently fold raspberries into batter.
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Scoop batter into prepared tins. I used an ice cream scoopful per tin.
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Sprinkle muffins with remaining 1/4 cup chocolate chips.
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Bake for about 15 minutes, or until a toothpick inserted into the center of the muffin comes out clean (it may have a little chocolate on it from the chips, but it shouldn’t have crumbs on it).
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Cool in tin for 5 minutes, and then remove to wire rack to finish cooling.
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Serve muffins warm or at room temperature.