White Chocolate Ricotta Muffins

I could not come up with a proper name for these muffins so I asked Red Beard (that’s my husband) what he thought, since he is my only guinea pig unbiased taste tester. He came up with White Chocolate Chip Muffins because they tasted too sweet to be considered healthy and the white chocolate flavor really came through strongly. Be warned: these are quite sweet and that’s coming from someone who has a sweet tooth! You could always leave out the chocolate chips, for a much healthier and less sweet alternative. 

The recipe was based off these lemon muffins but I decided on a few changes since I didn’t have lemon zest or blackberries. What resulted was a light, moist and delectably crumbly healthy muffin turned un-healthy. You decide whether these classify as breakfast or dessert. 😉

White Chocolate Ricotta Muffins
2 cups all purpose flour
1/4 cup ground flaxseed meal
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup granulated sugar
1/2 cup unsalted butter, room temperature
1 cup low-fat ricotta cheese
1 large egg
1 tsp vanilla extract
1/2 cup white chocolate chip morsels


1. Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. Set aside.
2. In a medium bowl, whisk together the flour, flaxseed meal, baking powder, baking soda, and salt. Set aside. Using an electric mixer, beat the butter and sugar together until light and fluffy, about two minutes.  Add the ricotta cheese and beat until smooth. Beat in the egg and vanilla extract.
3. Add the dry ingredients and mix until just blended. Using an ice cream scoop or large spoon, fill each muffin cup 3/4 full with batter. Top the muffins liberally with granulated sugar or turbinado sugar.
4. Bake muffins for about 20 minutes, or until the tops are slightly golden brown. Let muffins cool for five minutes and serve.
Makes 12 muffins
Adapted from Two Peas & Their Pod

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