Eggless Chocolate Ricotta Muffins

Jump to Recipe

(from 6 reviews)
Chocolate Ricotta Muffins

I‘m one among the millions of people who love chocolate flavored baked treats but unfortunately my husband is not. So I have to keep alternating between chocolate and non-chocolate treats to please my son and husband respectively.

My son like me will just drool when he hears the word chocolate. So he gets upset if I don’t bake anything chocolaty. He has been requesting me to bake chocolate cupcakes/muffins for a very long time now. I have been baking a lot of non-chocolate muffins like these vegan mango muffins, high-fiber carrot bran muffins and gluten-free banana muffins recently.

So it was time for something decadent and very chocolaty. I knew which recipe it had to be because I have this pending in my bookmarks list for almost a year now. It’s chocolate ricotta muffins!. As usual I have made changes to the original recipe to make it egg free, slightly healthful and to make a smaller batch. And as usual like my other chocolate flavored recipes this one didn’t fail me and was devoured by everybody other than my husband. Poor him, he doesn’t know what he’s missing. Just leave it at that!


Eggless Chocolate Ricotta Muffins Recipe

Prep TimeCook TimeMakes
20 Mins25 Mins12 Muffins
Eggless Chocolate Ricotta Muffins
5.0 from 6 reviews
If you are a die-hard chocolate fan then this chocolate ricotta muffin recipe is for you. Adding ricotta cheese and buttermilk makes it light and moist at the same time giving these muffins an unique texture.
Part 1:
  • 1 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 3/4 cup white sugar
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
Part 2:
  • 3/4 cup ricotta cheese (see My Notes for vegan version)
  • 1/3 cup buttermilk
  • 1 cup milk (I used 2%)
  • 1 teaspoon vanilla extract
  • 1/4 cup avocado oil (any oil of your choice)
  1. Preheat oven to 350F/180C for 15 minutes. Line a 12-cup muffin tin with paper liners or grease it with non-stick cooking spray.
  2. In a large bowl mix together the dry ingredients mentioned in Part 1.
  3. In another medium sized bowl sitr together the wet ingredients listed in Part 2.
  4. Fold in the wet mix into the flour mix and stir until just combined.
  5. Spoon 1/3rd of a cup of batter for each muffin and bake it for 25 minutes or until a toothpick inserted in the center of the muffins comes out clean.
  6. Transfer the muffin tin to a cooling rack and leave it for about 5 minutes if you have used paper liners. Remove the muffins from the tin and place it on the wire rack to cool completely.
My Notes:
  1. I didn’t have whole wheat pastry flour in hand so used a mix of whole wheat flour and all-purpose flour.
  2. You can also add some white chocolate chips to make these triple chocolate muffins.
  3. For a vegan version, pureed silken tofu can replace the ricotta cheese, 1/3rd of a cup of non-dairy milk mixed with 1/4 teaspoon of vinegar for the buttermilk and any non-dairy milk for the 2% milk should do the trick. I have not tried this but I think it will work out pretty good.
  4. I usually prefer serving whole wheat muffins the next day allowing for the flavors to settle down. So I would suggest baking these or any other whole wheat muffins a day ahead.
Share it
Try this recipe, click a pic and hashtag it #egglesscooking - Proudly showcase your creations on Instagram, Facebook & Twitter!

Leave a Reply

Your email address will not be published. Required fields are marked *

Tried this recipe? Click on stars to rate:


  1. Susan

    I I made one of your recipes eggless no bake mango cheesecake and my boyfriend love it

    • Madhuram

      Thanks Susan. I guess you made it from the list showcasing mango recipes from other blogs.

  2. jai

    So utterly delicious. Had to stop myself from eating more

    • Madhuram


  3. Sindhura

    Thank you so much for such lovely recipe. My picky eater loved it 🙂

    • Madhuram

      You’re very welcome Sindhura.

  4. Bruce Wayne

    Great recipe. I made this for my friend Alfred J. Pennyworth, and he LOVED it!

    • Madhuram

      Thanks Bruce.

  5. Rita

    Another perfect recipe!!! I baked a batch two days ago, my husband is not a chocoholic but he told me he could eat the whole batch of muffins after dinner!
    They are neither moist nor fluffy inside, but perfectly cooked.
    Thank you so much for your recipes!!!

    • Madhuram

      You’re welcome Rita.

  6. sheetal

    The Ingredients looks very nice.The outcome is fluffy or wet inside?
    You should make videos of your recipes.

    • Madhuram

      Thanks Sheetal. It was neither moist not fluffy. Yes, I have to start making more videos.

  7. Hari Chandana

    Lovely muffins.. love the color! 🙂

    • Madhuram

      Thanks Hari Chandana.