Pineapple Ricotta Muffins
Brighten up your mornings with these tender and tropical Pineapple Ricotta Muffins, a delightful fusion of creamy ricotta cheese and juicy pineapple that packs every bite with flavor and moistness. Perfectly balanced with a hint of vanilla and a buttery crumb, these muffins are quick to prepare, coming together in just 35 minutes from start to finish. The use of pineapple juice and tidbits infuses each muffin with natural sweetness, while a light dusting of powdered sugar provides a touch of elegance. Ideal for breakfast, brunch, or an afternoon snack, these muffins are a fresh twist on traditional baked goods. Plus, they’re easy to store, making them a go-to option for busy mornings. Moist, fruity, and irresistibly soft, these Pineapple Ricotta Muffins are sure to become your next baking obsession!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups granulated sugar
- 1 cup ricotta cheese
- 1 cup pineapple tidbits (canned, drained)
- 0.25 cups pineapple juice (reserved from canned pineapple)
- 0.5 cups unsalted butter (melted)
- 2 whole large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners, or lightly grease it with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar until well combined.
In another bowl, whisk together the ricotta cheese, pineapple juice, melted unsalted butter, eggs, and vanilla extract until smooth and creamy.
Gently fold the wet ingredients into the dry ingredients using a spatula, being careful not to overmix. The batter should be just combined.
Fold in the drained pineapple tidbits until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each cup about three-quarters full.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Optional: Once the muffins are fully cooled, dust the tops with powdered sugar for a sweet finishing touch.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.3 g | 172% | |
| Saturated Fat | 80.6 g | 403% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 781 mg | 260% | |
| Sodium | 1000 mg | 43% | |
| Total Carbohydrate | 405.7 g | 148% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 202.8 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1158 mg | 89% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 993 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
