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Fudgy Cocoa Ricotta Muffins

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. / Slightly adapted from Joy of Baking
Course Dessert
Cuisine Vegetarian
Author Shelly Westerhausen


  • 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

For the streusel topping:

  • 1/2 cup brown sugar
  • 1/2 cup cocoa powder
  • Dash of Salt
  • 2 Tbsp unsalted butter


  1. Preheat oven to 350 degrees and line 16 muffin pans with paper liners.
  2. 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).
  3. 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.
  4. 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.
  5. Transfer to a baking sheet and let cool before enjoying.