Another Ricotta Muffin: Coconut and Chocolate Chunk

Unlike my last muffins, these are quite sweet.

I seem to be in the habit of using up leftover ricotta in desserts, whether they be cakes or muffins, and I’m fine with that. Last weekend, I made my Ricotta-Velveeta® Mac ‘n Cheese for a neighborhood picnic, and I bought way more ricotta than I needed, just because I’m happy to have an excuse to use it up. This time, instead of adapting recipes from the web, I decided to go back to Michael Ruhlman’s Ratio and start with a basic 2-egg muffin formula (p. 71)—2 eggs, 8 oz flour, 8 oz milk, 4 oz butter, 4 oz sugar, 1 tsp salt, 2 tsp baking powder—and fit in my changes. I guess ricotta could be substituted for part of the butter, but who really wants to omit butter? If you want your muffin to be a little lighter, you might decide to play with the butter. I found that it works better to take out some of the milk, and I decided how much by adding it last, since you can’t take out what you’ve already added. 🙄 I like a thick muffin batter—I think I’ve said that before—and a rather dense muffin, so I poured in the milk 2 oz at a time until I was satisfied. I ended up using only 4 oz of milk and 8 oz of ricotta. FYI I did weigh the ingredients.

The chocolate chunks and flaked coconut were an attempt to please both me and my husband. He’ll eat anything chocolate, and I’m in love with Bob’s Red Mill® unsweetened flaked coconut. It has a great chew and just the right coconut flavor. At the last minute, after going back and forth, I threw in some good vanilla, just to round out all the flavors.

Another Ricotta Muffin: Coconut and Chocolate Chunk

  • Servings: 12 regular muffins
  • Difficulty: easy
  • Print

Preheat oven to 350º; butter a muffin tin or line with paper liners.


  • 2 large eggs
  • 8 oz whole milk ricotta cheese
  • 1 teaspoon vanilla
  • 4 oz butter, melted
  • 8 oz all purpose flour
  • 4 oz granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 4 oz milk ( or amount that gives the batter the consistency you want)
  • 1/2 cup Bob’s Red Mill® flaked coconut
  • 1/2-1 cup semi-sweet chocolate chunks


  1. Whisk eggs, ricotta, and vanilla until fully combined—the mixture will be thick and fluffy.
  2. Continuing to whisk, stream in the melted butter until fully incorporated.
  3. In another bowl, combine the dry ingredients—flour, sugar, salt, and baking powder.
  4. Stir the dry ingredients into the wet ingredients until combined, without overmixing.
  5. Stir in the coconut and chocolate just until distributed.
  6. Scoop into muffin tin. Bake at 350º for 25-30 minutes or until the tops are golden brown.
  7. Cool muffins on a rack until completely cooled.


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