Friday, July 11, 2014

Chocolate Ricotta Muffins

Yeah, I know it's summer.
Yeah, I know it's bathing suit season.
And your point is?

It's one muffin, not an ice cream sundae, don't scold me.
I can't help myself.
I had leftover ricotta cheese from crostini and to throw away food would be a sin (so my mother told me my whole life).

These are pretty damn great, I'm just warning you.

The original recipe calls for orange flower water, which I finally purchased on amazon.
What is it, you ask?

It has no orange taste whatsoever, it is from the oil of orange blossoms and is more of a perfume, used in Middle Eastern (Moroccan, Lebanese) cooking.

I have seen it in so many recipes over the years, I finally bit the bullet and bought a bottle from France, which lasts forever in the fridge.

But.....if you don't have the orange flower water, don't panic, these muffins were great without it.
But if you have it, use it.

The original recipe from Molly uses canola oil. I hate canola oil, and not sure why, it smells weird to me, though it's supposed to be a neutral oil. I used it, and it was fine, but if you want to use vegetable oil instead, I say go ahead.

Only make these if you are having a party or else you might eat too many of them. Just fair warning.

Chocolate Ricotta Muffins (adpated from Orangette): makes 12 lovely muffins

For the ricotta mixture:

1 cup fresh whole-milk ricotta
1/4 cup granulated sugar
1 large egg white
1 tbsp good-quality bourbon
1 tsp finely grated orange zest
1/2 cup good-quality semisweet chocolate chips
a pinch of salt

For the cupcake batter:

1 1/2 cups unbleached all-purpose flour
1/3 cup unsweetened Dutch-process cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup granulated sugar
1/2 cup canola oil or vegetable oil
1/2 cup milk (any fat content is fine)
1 large egg, lightly beaten
1 tbsp distilled white vinegar
1 tbsp pure vanilla extract
¼ tsp orange-flower water (you can buy it here on amazon)

Preheat oven to 350F.

Line a 12 cup muffin tin w/ paper liners.

Mix the ricotta mixture in one bowl and put in the fridge until ready to use.

Mix up the cupcake batter in another large bowl.

Using a rounded tablespoon measure, plop one full tablespoon of the chocolate batter into each muffin tin.

Top with a tablespoon of the ricotta mixture. I used all of the mixture, filling each cup until it was gone.

Now top with the rest of the chocolate batter.

With a pairing knife facing straight down, swirl the ricotta and chocolate batters together.

Bake 30-35 minutes until puffed. Remove to a cooling rack and enjoy!!!

yum yum.


Ciao Chow Linda said...

Yes, there are lots of seasonal veggies in bathing suit season, but the paradox is that it's also the season for ice cream and gelato - and now ricotta muffins. But you dear, are one of the lucky ones who seems to be able to eat everything and retain her figure!

Susan..... said...

For. 2 cents today you get the definition of canola. Bill's in the mail......
Originally called rapeseed, they repurposed the name to make it consumer-friendly. Yes, it is natural but you are right about the taste. For the pan it's ok but for a dressing use an odorless vegetable oil or EVOO. I personally like safflower oil for dressings and vegetable for the pan.
These muffins look good and you have never led me wrong with any ricotta dessert. Been waiting for a new one and you didn't disappoint.
Have a great weekend, good weather for hitting the city.

Lauren said...

these sound amazing but the idea of pouring 1/2 cup of vegetable oil into anything grosses me out. would butter work? what about applesauce?

Stacey Snacks said...


I would use olive oil if you are not into vegetable or canola (I use a mild olive oil like Colavita when baking, and I always get good results).
Butter would be amazing, but not sure of the conversions from oil vs. butter.

The reason I don't make zucchini bread is because most recipes use so much oil the loaves come out greasy!

Natalia B said...

You're a real inspiration to those of us trying to eat healthy - and what a great way to use up ricotta. The look of the muffins in the tin about to go into the oven - almost looks like red velvet cupcakes.

I also use olive oil, in everything, including baking, although often times I use apple sauce because it's lower in fat & makes baked goods taste softer.

Lauren said...

My zucchini bread recipe calls for 1 cup of oil for 2 loaves. I buy the snack packs of unsweetened applesauce. Two of the snack cups almost fills a 1 cup measuring cup. I pour a little bit of oil to bring it to the top and use that in the recipe instead. Reduce the temp by 25 degrees and start checking it 10 minutes early. It comes out great - nice and moist. It makes me feel a little less guilty for all of the mini chocolate chips and cinnamon chips that I add!

Anonymous said...

Height and weight. HEIGHT AND WEIGHT. Going on about good genes ain't cutting it anymore, Ms. Snacks. You owe us readers some tips on how you stay portaportrait svelte. I know this is a food, not diet, blog but man would I like to know. Maybe you could post food diary days w/pix every once in awhile. Whaddaya say? ps making these gorgeous muffins for my niece's b-day, thxs!

Stacey Snacks said...

I am not thin, I am normal......I eat what I want, and when I start feeling puffy, I slow down and eliminate carbs and sweets.
I drink wine almost every night, eat bread and cake most days, but never eat anything know that.
and it IS all about mom is thin, my grandfather is 98 and trim, and I probably will be hit by a bus before dying of some food related disease.

It's just luck............PS I am definitley DETOXING next week after this shore week of pizza Porta, Mossuto's and booze.

Anonymous said...

Your grandfather is 98, trim & ADORABLE! Those wedding pix w/him were the cutest things I've ever seen - I had to show them to my husband & sons. Oh well, I guess I'm just feeling a little menopausal moody - 52, and aunt's still visiting every month, but my metabolism's shutting down! I am thin (as you are too) but must eat like a bird to stay so. I try to keep positive by making sure the calories I do consume are packed with deliciousness and nutrition. But the inevitable changes in how my body works are plain facts to be reckoned with. You are funny with your 'detoxing'. Please stay clear of swerving buses - we'd all be sad w/o you.

Anonymous said...

Did I miss what temp. to bake these at? I made them anyways and used 350 for 35 minutes. My muffin cups were so overly full I couldn't swirl the batter correctly. Did you use x-large muffin tins? Also, after they were baked, my ricotta mixture did not set. Maybe that was due to not swirling. I think using all the ricotta mixture is a mistake or this recipe makes more than 12. That said - I still thought they were delish!!

Stacey Snacks said...

Sorry about that....I just added the baking temp 350F to the recipe.

Mine filled 12 muffin cups and I had no spillage, but I am glad they were tasty still! You can always go to the Orangette's link to the original recipe in my post to see how hers turned out. I think her recipe also yielded 12 muffins.

I may make them again today!

Jetty said...

OMG....made these this weekend for guests.
Gobbled and disappeared in a minute.
I'm obsessed with ricotta desserts.

Let's Have Mixture said...

I am definitely pinning this for this for the next time I have ricotta sitting around. Speaking of ice cream season that is exactly what I used my leftover ricotta for a few weeks ago. So good.

How did I ever live without ricotta as a staple. It is so versatile.

Proud Italian Cook said...

Ok "normal" Stacey, I've been waiting for this recipe! But now I'm afraid to make them because I'm "not normal" Ya know what I mean?