Ricotta Muffin

If you use paper liners, greasing is usually unnecessary and the muffins release more easily.

A short whisking is enough to ensure an even batter later on.

If the ricotta and yogurt are not ice-cold, the mixture is easier to stir without lumps.

Mixing the flour and baking powder beforehand ensures even rising throughout the batter.

Stir only until no dry flour is visible — overmixing can make muffins tough.

Gently fold in the chips to keep the batter airy.

This is easiest with two spoons or an ice cream scoop so the muffins are the same size.

Perform a skewer test near the end: if no batter sticks, they are done.

On the rack they can vent from all sides and the bottoms won't become soggy.