Pineapple Ricotta Muffins

Pineapple Ricotta Muffins

neesienc 0

"These muffins take only minutes to put together, require little clean up and are easy enough for even inexperienced cooks to make! I have used white, yellow, and French vanilla cake mix with this. They all turn out well, but the white cake mix is my favorite. These muffins are good when first baked, but they are best when served the next day."

Ingredients 1 h 30 m {{adjustedServings}} servings 198 cals

Serving size has been adjusted!

Original recipe yields 18 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 222 mg
  • 9%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 400 degrees F (200 degrees C). Grease and flour 18 muffin cups, or line with cupcake liners.
  2. Crack the egg into a measuring cup, then pour enough vegetable oil to make 1/2 cup. Whisk the egg and oil together in a large bowl with the ricotta cheese until smooth. Stir in the pineapple, then add the white cake mix. Stir until just combined. Evenly distribute the batter into 18 muffin cups.
  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Tips & Tricks
Chef John's Savory Ricotta Tart

A super-simple savory tart loaded with herby, cheesy flavor.

Aunt Norma's Rhubarb Muffins

Rhubarb, walnuts, and a sweet, crunchy topping make a magical muffin.


  • Cook's Note: If using a dark colored or glass pan, reduce the oven temperature to 375 degrees F.
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Reviews 13

  1. 15 Ratings


Great recipe and even for those who don't THINK they fancy pineapple! I didn't do the precise measuring, but just mixed the liquids then added the Ricotta then the cake mix and it came out fabulous. I did add a tsp of vanilla which added a nice little pop of flavor. No need to frost and definitely get the crushed pineapple that's in its own juice not sweetened in any way. Also, use REAL ricotta not low cal or diet. The muffins loose texture if you sub in the fake stuff.


I used a coconut cake mix instead of white cake mix and whole milk ricotta. I also added 1/2 cup toasted, chopped pecans. Outrageously good! This is to correct my previous review. I didn't realize I had checked 1 star instead of 5. Duh.


I just made these this afternoon. I made them exactly according to the recipe, using the white cake mix and they are very moist and flavorful. They were easy to make, and absolutely delicious. Having my second one with a fresh cup of coffee right now. Could not wait for the coffee to be made so had to eat one before I had the coffee. Thanks neesienc, this is a definite keeper. Juneann