Fluffy Chocolate-Ricotta Muffins

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Generously 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 mixing bowl, whisk together the flour, sugar, chocolate chips, baking powder, and salt until evenly distributed. This ensures the chocolate chips won't sink to the bottom during baking.
3. 3

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

4. 4

   Pour the ricotta mixture and canola oil into the flour mixture. Gently fold together using a spatula until just combined - don't overmix as this can make the muffins tough. The batter should look slightly lumpy.

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 into 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 onto a wire rack to cool. This prevents them from becoming soggy on the bottom.