Calling these muffins tropical was easier than putting all the ingredients in the title, and I figure anything with coconut in them can be called tropical. Besides ricotta, the ingredients that flavor these muffins are dried apricots, flaked coconut, and roasted almonds. The muffin batter is plenty sweet, so I used unsweetened coconut and apricots.
The batter is very thick and you can see that I used a large scoop of it in each cup without the muffin spreading out or running over the cup. I find that thick muffin batters work that way, so I don’t follow those fill to 2/3 full directions you see so often.
I adapted this recipe from my Heavenly Lemon Ricotta Muffins.
Tropical Ricotta Muffins
Preheat oven to 350°; line a muffin pan with paper liners.
- 1 cup sugar
- 1 stick (1/2 cup) butter, room temperature
- 1 cup whole milk ricotta cheese
- 1 teaspoon vanilla
- 1 large egg
- 2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup almond milk
- 24 dried apricots, roughly chopped
- 1/2 cup flaked unsweetened coconut
- 1/2 cup roasted almonds, roughly chopped (mine were oven roasted and salted)
- Beat sugar and butter together until light and fluffy.
- Add ricotta and vanilla; beat until combined.
- Beat in egg.
- Add dry ingredients and beat at low speed just until beginning to combine. Do not over-beat.
- Add milk and beat at low speed until combined.
- Stir in apricots, coconut, and nuts until well distributed.
- Scoop batter into liners in muffin pan.
- Bake for 18 minutes and check for doneness. Mine needed another five minutes to be done in the center.
- Cool in pan on rack for at least 15 minutes before removing to completely cool.