Cast Iron

Chocolate Ricotta Muffins (and pancakes)

Author Notes

I don't deprive myself of any of the foods I enjoy, and chocolate is high on the list. These cupcakes provide a hefty dose of chocolate, but they are made of all natural ingredients, so you can feel indulge without the guilt.

These muffins are from one of my favorite cookbooks - Sunlight Cafe, by Mollie Katzen. Today, I made an amazing discovery. I added a bit of extra milk and flour to the extra muffin batter (I had about a cup left after I filled all twelve cups in my muffin tin) and made pancakes. Wow! They were amazing, and it felt great to put the extra batter to a good purpose. Plus the kids were delighted to oblige. There's nothing like chocolate to wake up your taste buds! —Ordinary Blogger (Rivki Locker)

  • Makes 12 muffins
Ingredients
  • 1 cup white flour
  • 1 1/3 cups whole wheat pastry flour
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 7 tablespoons cocoa powder (preferably Dutch unprocessed)
  • 1 cup sugar
  • 1 cup semisweet chocolate chips
  • 2 eggs
  • 1 cup ricotta cheese
  • 1 1/3 cups milk
  • 1 tablespoon vanilla extract
  • 4 tablespoons melted butter
  • 1/4 cup whole wheat flour (optional extra for pancakes)
  • 1/2 cup milk (optional extra for pancakes)
In This Recipe
Directions
  1. Preheat the oven to 350*. Spray 12 standard muffin cups with non-stick spray.
  2. Combine the flours, salt, baking powder, cocoa powder, sugar, and chocolate chips in a large bowl.
  3. In a separate bowl, combine the ricotta, eggs, milk, vanilla, and butter.
  4. Pour the ricotta mixture into the dry ingredients and use a wooden spoon to mix it until it's well combined. DO NOT OVER-MIX.
  5. Spoon the batter into the prepared muffin cups. Fill them to the top if you like them large, or a bit less if you like them smaller. (If you want to make pancakes, leave over about a cup of batter.)
  6. Bake for about 25 minutes until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for at least 1/2 hour before removing from the muffin tins.
  7. (If you have any extra batter and care to have a really decadent breakfast, add the extra flour and milk to the cup of batter. Heat a cast iron or nonstick pan and spray with nonstick spray. Spoon the batter in and cook for 2-3 minutes per side on medium low heat. Serve warm.)

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  • Ordinary Blogger (Rivki Locker)
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