Ricotta Pineapple-Macadamia Muffins

Ricotta Pineapple-Macadamia Muffins make me want to go to an island or somewhere tropical and chill with a coffee, bathing suit, and a book🌞

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

Ricotta Pineapple-Macadamia Muffins

4 from 1 vote

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Course: Breakfast

Cuisine: American

Keyword: breakfast, brunch, muffins

Servings: 12

Author: Damaris

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.