Pineapple Ricotta Muffins

Pineapple Ricotta Muffins

13
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 servings 198 cals
Serving size has been adjusted!

Original recipe yields 18 servings

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Nutrition

  • 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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Directions

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  • Prep

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  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.

Footnotes

  • 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

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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 fabul...

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 r...

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. H...

I went camping this past weekend and I decided to try this recipe in my propane operated oven....they were quick, fast and delicious ...my husband and other couple with us gobbled them up... I u...

For me this was just ok. I get where its going, but mine were pretty dry and crumbly after spending 21 min in the oven. I would suggest either not draining the pineapple (as the batter was unusu...

Little dry for my taste, even after adding some of the pineapple juice to the batter. Nice flavor!

I just made this today and they were so moist and yummy. I made it with french vanilla cake mix and it very very good. Definitely a keeper.

I made these with a coconut cake mix and fresh pineapple (guessed on the amount). I thought they were delicious, like little Pina Colada cakes. Yes, cakes, not muffins. That is why I gave thi...

A FANTASTIC way to use leftover ricotta without having to resort to yet ANOTHER Italian dinner. Great muffin. Light but lots of taste.