Chocolate Raspberry Ricotta Muffins


  • 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


  1. Preheat oven to 400 F. Line a 12-cup muffin tin with paper liners, or lightly grease with non-stick cooking spray.
  2. In a large bowl, whisk together 1 ¾ cups flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together water, ricotta, vinegar, vanilla, and egg until well-combined.
  4. Stir ricotta mixture into dry ingredients until just combined.
  5. Stir in 1/4 cup mini chips until just incorporated.
  6. Toss together remaining 1 teaspoon flour and raspberries.
  7. Gently fold raspberries into batter.
  8. Scoop batter into prepared tins. I used an ice cream scoopful per tin.
  9. Sprinkle muffins with remaining 1/4 cup chocolate chips.
  10. 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).
  11. Cool in tin for 5 minutes, and then remove to wire rack to finish cooling.
  12. Serve muffins warm or at room temperature.