Ricotta Pineapple Muffins

READY IN: 35mins
Recipe by MARIA MAC

Very moist muffins. My family loves these.

Top Review by Nikoma

I found this recipe on a B&B site not to long ago and made a half batch with some leftover pineapple. Light, fluffy and good flavor. Used low fat ricotta and yogurt for the Sour Cream. Very pleasant breakfast treats.

Ingredients Nutrition


  1. In a 1/2 cup measuring cup place the egg and add enough oil to make 1/2 cup.
  2. In a large bowl combine the Ricotta cheese and sour cream and mix until smooth.
  3. Add pineapple.
  4. In a smaller bowl combine the dry ingredients.
  5. Add to the wet ingredients and blend gently. Fill 12 well-greased muffins cups 3/4 full. Bake at 400°F for 25 minutes.

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