Instructions

1. Preheat oven to 425°F. Line 6-7 cavities of your muffin pan with cupcake liners.
2. Whisk the flour, sugar, Ovaltine, baking soda, salt, and chocolate chips together in a large bowl. Set aside.
3. Whisk the eggs, ricotta, oil, milk, and vanilla extract together until combined. Pour wet ingredients into dry ingredients and fold together with a silicone spatula or wooden spoon until completely combined. Avoid overmixing. The batter will be thick and sticky.
4. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 15-16 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take.
5. Cool muffins for 10 minutes in the pan, then transfer to a wire rack until ready to eat.
6. Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week.