Ricotta White Chocolate Chip and Walnut Muffins
Indulge in the perfect blend of creamy decadence and nutty crunch with these Ricotta White Chocolate Chip and Walnut Muffins. This unique muffin recipe combines rich ricotta cheese with sweet, melty white chocolate chips and toasted walnuts for an irresistible flavor and texture. The ricotta ensures a moist, tender crumb, while the walnuts and white chocolate add bursts of sweetness and crunch in every bite. Ready in just 40 minutes, these muffins are simple enough for a weekday treat yet sophisticated enough for a brunch spread or dessert. Whether served warm with a pat of butter or enjoyed on their own, they promise a delightful experience. Best of all, they store beautifully for up to a week, making them as practical as they are delicious. Perfect for breakfast, snacks, or sharing!
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Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup ricotta cheese
- 0.5 cup unsalted butter (melted)
- 0.25 cup milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips
- 0.75 cup chopped walnuts
Directions
Step 1
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease with nonstick cooking spray.
Step 2
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. Set aside.
Step 3
In a medium bowl, whisk together the ricotta cheese, melted butter, milk, eggs, and vanilla extract until smooth and well combined.
Step 4
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; a few small lumps are okay.
Step 5
Fold in the white chocolate chips and chopped walnuts, ensuring they are evenly distributed throughout the batter.
Step 6
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Step 7
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Nutrition Facts
| Serving size | (1247.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4654.0 |
| Total Fat 265.5g | 0% |
| Saturated Fat 134.7g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 826.6mg | 0% |
| Sodium 2744.7mg | 0% |
| Total Carbohydrate 512.8g | 0% |
| Dietary Fiber 12.4g | 0% |
| Total Sugars 286.5g | |
| Protein 98.8g | 0% |
| Vitamin D 108.8IU | 0% |
| Calcium 1659.4mg | 0% |
| Iron 17.2mg | 0% |
| Potassium 2067.0mg | 0% |
Source of Calories