Italian chocolate ricotta muffins to give any muffin a run for the money !
I made us the fluffiest cheesecake like chocolate ricotta muffins with extra virgin olive oil and lots of smooth dark chocolate.
Perfect for Mother’s Day and even served on pretty fuchsia pink rose petals for the prettiest presentation.
If you’ve been reading this blog for some time, then you’ll know we believe in ricotta muffins, with lemon, blueberries, chocolate or cranberries, ricotta muffins forever and ever Amen!
The other thing we are obsessed with is extra virgin olive oil. And not just for salads and savory dishes, but also for baking the most delicious quick olive oil breads and muffins. Lots of olive oil ricotta muffins!
Last week we attended a special dinner for California Olive Ranch Extra Virgin Olive Oil at Scopa in Venice. We had such a fun time tasting different olive oils and sampling delicious foods by Top Chef Antonia Lofaso, and of course making new friends. I also learned that about 80% of the Italian olive oils on the market are fraudulent. Whaaaat ? Imagine that ! Yikes!
At the end of the dinner, every guest got a fun swag box to take home. His and hers, absolutely adorable.
Luckily for me each box came with a bottle of California cold pressed extra virgin olive oil, hence these chocolate ricotta muffins with olive oil today. Just so you know, I did not have a commitment nor received any financial incentive to promote this product or even mention the event I was part. You guys know by now that my love for good quality olive oil surpasses my love for fancy shoes, so here we are today, eating muffins, made with olive oil ha!
Did I ever say that Ricotta Muffins are everything ?
Oh yes, I probably did when i made the ricotta lemon muffins, and these blueberry ricotta muffins too. It is true so I’ll keep saying it. I can’t even imagine baking a batch of muffins without ricotta cheese. No way!
Who doesn’t love chocolate ? Oh yeah the BatMan duhh, but all that means is: more for mama! Especially with Mother’s Day around the corner, what a lovely breakfast treat for moms to wake up to. I served them on pretty rose petals and sprinkled with powder sugar. So simple yet so impressive. Don’t you agree ?
For those of you wanting to make things extra chocolaty, I suggested adding some chocolate chips to the chocolate batter as well. Initially I was going to finish them all with a silky chocolate glaze, but you know what ? As I was melting the rest of my chocolate bar for the glaze, I walked away for a little bit too long and I burnt it. Completely ruined and I was out of chocolate so there you have it, there will be no glaze today. I never said I was perfect.
Now even without a glaze, I promise you this ricotta muffins are perfection!
They are fluffy and moist with a cheesecake like texture. What other muffin you know of that can even compete with ricotta muffins ? As always, cheese makes the world go around, that’s my story and I’m sticking to it.
Best way ta bake these chocolate ricotta muffins ? In silicone cups ! yes, non stick silicone cups will make it so easy to remove the muffins without any mess, and place them on rose petals for a beautiful presentation.
- 1 1/2 c organic all purpose flour
- 3/4 c granulated sugar
- a pinch of sea salt
- 2 tsp baking powder
- 1/3 c extra virgin olive oil
- 1 large egg organic
- 2 tsp vanilla extract
- 3/4 c ricotta cheese
- 3 oz dark chocolate bar
- 1/3 c dark chocolate chunks or chips optional
- powder sugar for dusting
Preheat Oven to 375 “F
In a large bowl whisk together the flour, salt and baking powder. Set aside.
In a different bowl whisk together the eggs, sugar, olive oil, vanilla extract and ricotta cheese until incorporated. Set aside.
Prepare a double boiler and melt the dark chocolate on steam until smooth. Transfer it to the bowl with the wet ingredients and whisk to combine.
Pour the wet ingredient in the bowl with the dry ingredients. Add the chocolate chunks (optional) and using a spatula fold the ingredients together until combine. Do not overmix.
Prepare 9 silicone baking cups and place them on a baking sheet. Divide the ricotta muffins mix between the 9 silicone cups an bake own the preheated oven for 20 minutes. Remove from the oven and place on a cooling rack to cool for 20 minutes.
Remove the chocolate ricotta muffins from the silicone cups and arrange each one of them on a rose petal to serve for a pretty presentation. Garnish with a sprinkling of powder sugar before serving.