Ricotta cheese, pineapple, and macadamia nuts work together to make these big, beautiful bakery-style muffins delicious. Normally I would only use ricotta in a pasta dish or maybe a dip so, it is fun to find another way to use this ingredient! Other than a few measuring spoons/cups this recipe only requires one mixing bowl and a whisk which is my kinda homemade recipe.
I hope that everyone is living their best summer life!
xoxo
Ingredients
- 1 large egg
- 1/2 cup vegetable oil
- 1 1/2 cups crushed pineapple, well-drained
- 1/2 cup ricotta cheese
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chopped macadamia nuts
- 1/4 cup pineapple chunks
- 1/8 cup raw sugar
Instructions
- Preheat oven to 350 degrees. Line muffin cups with paper liners or butter and flour.
- In a large mixing bowl whisk together the egg and oil. Stir in pineapple and then add the ricotta cheese and whisk until smooth.
- Mix together all dry ingredients and stir into wet. Whisk until everything comes together being careful not to over mix! Stir nuts in last.
- Fill muffin cups with batter and top with pineapple chunks and raw sugar. Bake for 20-25 minutes or until a tester comes out clean.
- Makes 12 large and 24 regular size muffins.
Muffins were nice, the pineapple gave them a nice taste! I had to add 1/2 cup of milk as the mix was too dry. Or maybe not completely draining the crushed pineapple could work?
Saving the recipe as it was easy to make with just a few ingredients! Thank you!
Thanks so much for the feedback!
I do usually leave a little liquid in the pineapple.
I will update the recipe card to make that clear!