Double Chocolate Ricotta Muffins with Kumquats & Walnuts

I’ve been on a chocolate binge these last months. Really. Crave chocolate more than I ever have and noticed that I don’t have a lot of chocolate recipes on Teenie Cakes that reflects my adoration for the ingredient. Will be changing that.

These are quick to whip up double chocolate muffins that use cocoa powder in the batter and then some chocolate chips or chocolate chunks. The ricotta cheese gives a lovely moist texture…but the real star to these muffins are the kumquats. Chocolate and kumquats – the perfect pairing!

I‘ve been on the lookout for muffin tins or molds that offer the straight sides. The goal has been to try to achieve the shape of muffins reminiscent of those you sometimes see in bakery or café cases. The shape doesn’t change what the muffins taste like (in this case), but I do like the idea of sometimes changing up the shape of one of my favorite “anytime of the day” treat.

I baked up half in a regular sized and shaped muffin tin and the other in round, but high shaped molds. It kind of reminds me of a panettone form. I like the shape of the straight-sided muffins, but would like more of a dome to really distinguish that they are in fact, muffins!

I’ve made these muffins a couple of times before and really like the versatility it lends in flavor by just changing up the add-ins (like most muffin recipes).

Our kumquat tree saw its last harvest that was from this last winter and I didn’t want to put them away just yet. In my next post, I’m going to share how I’ve prolonged the use of kumquats so that they’re available to me all through the year.

• 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!

• Mini Cheesecakes with Chocolate Ganache & Sugared Kumquats
• Kumquats – Symbols of good luck and prosperity
• Dark Chocolate Mousse with Sugared Kumquats in Syrup
• Kumquat-Chocolate-Chunk & Walnut Oatmeal Cookies
• Kumquat & Chocolate Chunk Muffins with Cardamom, Coconut & Honeyed Oats

 print

Double Chocolate Ricotta Muffins with Kumquats & Walnuts

Prep Time: 15 minTotal Time: 45 min

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!

Cristina A-Moore | Teenie Cakes

A couple more photos of these muffins. I enjoy photographing kumquats, but even more so when it’s sliced because these mini citrus fruit are just so darn cute and little. The above image is gritty. Gritty can be good!

Sometimes we take so many images and only a few see the light of day. This is an odd one and may not make much sense because there’s a lonely kumquat sitting in the middle of the stage. The photo wasn’t meant to see the light of day, it was a test shot! Just having some fun.

Hope you’ll try these double chocolate ricotta muffins…Have a great day!

Follow my blog with Bloglovin