Pineapple Ricotta Muffins Recipe -
Pineapple Ricotta Muffins Recipe
  • READY IN hrs

Pineapple Ricotta Muffins

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 18 muffins Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    1 hr 30 mins


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

Reviews More Reviews

Most Helpful Positive Review
Sep 11, 2011

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.

Most Helpful Critical Review
Oct 03, 2011

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 unusually thick) or reducing the baking time to 15-20 min.


15 Ratings

Sep 16, 2011

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.

Sep 18, 2011

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

Sep 18, 2011

I went camping this past weekend and I decided to try this recipe in my propane operated oven....they were quick, fast and delicious husband and other couple with us gobbled them up... I used the white cake from Duncan Hines..will be making these again when I go camping...ty!

Sep 20, 2011

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.

Oct 09, 2011

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

Oct 22, 2011

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 this recipe 4 stars and not 5. They do not have the consistency of muffins, at all. I would definitely make them again, however, possibly trying the white cake mix and mixing coconut in the batter.


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  • Calories
  • 198 kcal
  • 10%
  • Carbohydrates
  • 27 g
  • 9%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 8.3 g
  • 13%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 222 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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