Chocolate-Ricotta Muffins

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Spray 18 muffin cups with nonstick cooking spray that contains flour, ensuring all surfaces are well-coated to prevent sticking.

2. 2

   In a large bowl, whisk together the flour, sugar, chocolate chips, baking powder, and salt until evenly combined. Make sure the chocolate chips are well-distributed throughout the mixture.
3. 3

   Place the ricotta cheese in a separate bowl and add the beaten eggs one at a time, mixing well after each addition. Gradually whisk in the milk and vanilla extract until the mixture is smooth and well-blended.

4. 4

   Gently fold the ricotta mixture and canola oil into the flour mixture, stirring just until the ingredients are combined. Don't overmix - a few lumps are perfectly fine and will ensure tender muffins.

5. 5

   Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

6. 6

   Remove the muffins from the oven and immediately turn them out of the pan onto a wire rack to cool. This prevents them from becoming soggy on the bottom.