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Double Chocolate Ricotta Muffins with Kumquats & Walnuts

Posted By Cristina for Teenie Cakes On In Breads & Quick Breads,Breakfast & Brunch,Desserts,Muffins,spring,summer | Comments Disabled

Double Chocolate Ricotta Muffins with Kumquats & Walnuts

Double Chocolate Ricotta Muffins with Kumquats & Walnuts
Serves: 12 muffins
Ingredients
  • 1 1/3 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/3 cup unsweetened cocoa powder (not Dutch)
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  •  
  • 1 cup granulated sugar
  • 2 eggs
  • 1 cup whole-milk ricotta cheese
  • 1/4 cup unsalted butter
  • 1 teaspoon vanilla extract
  •  
  • 1 1/3 cups low-fat milk
  •  
  • 3/4 – 1 cup semisweet chips or dark chocolate chunks
  • 1/2 cup walnuts
  • 1/2 – 1 cup kumquats, sliced and divided
  • Coarse sugar for tops (optional)
Method
  1. Preheat oven to 350°F and prepare muffin pan with non-stick spray. Melt the butter from the ingredients and allow to slightly cool.
  2. In a large mixing bowl, combine the flours, cocoa powder, baking powder and salt.
  3. In a medium bowl, whisk the sugar, eggs, ricotta cheese, melted butter, and vanilla extract until well blended. Whisk in the milk until incorporated.
  4. Add the egg/sugar mixture to the flour mixture and stir only until blended (do not overmix). Add the chocolate chunks or chips, and the walnuts. Gently fold in half of the kumquats.
  5. Evenly distribute the batter among the muffin prepared muffin cups. With the remainder of the sliced kumquats, evenly distribute for each muffin, pushing each slice part way into the muffin batter. Sprinkle the tops with a little coarse sugar.
  6. Bake for 25-30 minutes, rotating pan half-way through baking time. Use a wooden skewer to insert in middle or high point of muffin until it comes out clean. Let the muffins cool in the pan for a couple of minutes until they can be safely handled to transfer to a wire rack.
  7. Store in an airtight container or cover with plastic wrap and store in the refrigerator. © Images & content: Cristina A-Moore for TeenieCakes.com.
Teenie Notes
  • I’ve used dark chocolate chunks instead of chips.
  • Be sure to melt the butter and allow to slightly cool before adding to the batter.
  • Depending on the pan used, your baking time may vary slightly.
  • Consider adding some old-fashioned oats to the batter OR
  • Add more chocolate chips/chunks for an even more chocolatey treat!