These Cocoa Ricotta Muffins With Chocolate Streusel are dense and fudgy. This recipe is easy to whip up and perfect for an on the go breakfast, served with afternoon tea, or enjoyed as dessert.
I’ve been in full summer reading mode with my permanent evening perch on our porch with a cup of peppermint tea. I have a long list of titles I’ve written down from podcasts, blog posts, and reviews that I’ve slowly been working my way through. Without even meaning to, I’ve had a few self-help books in there that have kept my interest enough to finish them but made me raise my eyebrows more than a few times. After weeks of being told that the key to productivity is planning out your day by the hour, that self-restraint will lose you weight, and that loving your self is the end goal, I really really just wanted a freaking piece of chocolate cake. Or maybe the whole cake. It was all so wholesome and even a little bit far fetched at times for me – these guides to life were all too perfect that I needed to wash it down with a big fat piece of instant-gratification cake. I’m sure this subconsciously means my life is messy and spiraling out of control because I can’t commit to being perfect or whatever but oh well… I’ve never been good with people telling me what to do anyway so why would I think a self-help book would change that?
Hence, this cocoa ricotta muffin comes into play. I wanted cake but the new self-loving me (uh huh…) decided that muffins were a healthier choice because…well they are a breakfast item, yeah? No regrets with these muffins as they were better than a lot of moist pieces of cake I’ve ate before. They were dense and fudgy with the flavor profile of a rich brownie but texture of a moist cake. The streussel on top gives each bite an extra crunch. Try to avoid substituting low-fat ricotta or milk here as it will change the final muffins.
Cocoa Ricotta Muffins With Chocolate Streusel recipe below:
- 2 cups whole wheat flour
- 1 1/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup cocoa powder
- 4 Tbsp unsalted butter , melted
- 1 cup ricotta cheese
- 2 large eggs
- 1 1/2 cup whole milk
- 1 Tbsp vanilla extract
- 1/2 cup brown sugar
- 1/2 cup cocoa powder
- Dash of Salt
- 2 Tbsp unsalted butter
Preheat oven to 350 degrees and line 16 muffin pans with paper liners.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, 1/2 tsp salt, and cocoa powder. Make a well in the center of the dry ingredients and add in melted butter, ricotta, eggs, milk and vanilla extract. Whisk wet ingredients in the center until mixed and then slowly start whisking wet ingredients into the dry ingredients just until completely mixed (be careful to not overmix or else the muffins will turn out tough).
To make the streusel: whisk together brown sugar, 1/2 cup cocoa powder, and dash of salt. Use your clean hands to work the butter into the dry ingredients until a wet crumb has formed. Set aside.
Fill each muffin cup 3/4 full with batter. Divide and sprinkle the streusel topping over the muffins. Bake for 20 minutes or until a toothpick comes out of the center of a muffin clean.
Transfer to a baking sheet and let cool before enjoying.
Other chocolate loaded Vegetarian ‘Ventures recipes: