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Chocolate Ricotta Muffins Recipe ( Olive Oil Muffins )
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Course: Dessert
Cuisine: Italian
Servings: 9
Author: Florentina
  • 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
  1. Preheat Oven to 375 “F
  2. In a large bowl whisk together the flour, salt and baking powder. Set aside.
  3. In a different bowl whisk together the eggs, sugar, olive oil, vanilla extract and ricotta cheese until incorporated. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.