# Eggless Ricotta Muffins

Recipe by [Liam Murphy](https://fridge.menu/en/u/liammurphy)

Soft, eggless muffins made with ricotta and chocolate chips - a quick bake for when you're out of eggs.

Servings: 6 · Prep 15 min · Cook 18 min · Baking

Vegetarian · Contains: gluten, milk

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Eggless Ricotta Muffins](https://image.fridge.menu/adaptations/ii1rlbo3/6de2ab05d9c4a4309a12943fa5d240295f053c1a1fcdfc4f964ad2b7782735b4.jpg)

## Ingredients

- 150 g [Plain Flour](https://fridge.menu/en/i/flour)
- 150 g [Caster Sugar](https://fridge.menu/en/i/sugar)
- 150 g [Ricotta](https://fridge.menu/en/i/ricotta)
- 8 g [Baking Powder](https://fridge.menu/en/i/baking-powder)
- 120 ml [Vegetable Oil](https://fridge.menu/en/i/vegetable-oil)
- 100 g Chocolate Chips — to taste

## Steps

1. Mix the sugar with the vegetable oil, add the ricotta and beat with a mixer until you get a thick, smooth, creamy mixture.
2. Sift the flour with the baking powder and gradually fold it into the mixture, stirring constantly.
3. Once the batter is ready, add the chocolate chips and mix well.
4. Divide the batter among the muffin cases, filling them about two-thirds full.
5. Bake in an oven preheated to 180°C. (18 min)
6. Check if they're done with a wooden skewer: if it comes out clean, switch off the oven.
7. Leave the muffins to rest for a further 5 minutes. (5 min)
8. Let them cool and serve.

Published 2026-10-09

https://fridge.menu/en/r/ricotta-muffins-ii1rlbo3

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