Coconut and Pineapple Cottage Cheese Muffins

There’s something special about the combination of tropical flavors and creamy textures in a homemade muffin. These Coconut and Pineapple Cottage Cheese Muffins bring together the best of both worlds—moist, fluffy, and packed with the sweet, refreshing taste of pineapple and the nutty richness of coconut.

These muffins remind me of warm summer mornings when the sun peeks through the window, and the scent of something baking fills the kitchen. They’re perfect for a quick breakfast, a light snack, or even a sweet treat after dinner. The addition of cottage cheese makes them extra soft and protein-rich, so you can enjoy them guilt-free. Whether you’re making them for a weekend brunch or meal-prepping for the week, these muffins are sure to brighten your day!

Why You’ll Love This Recipe

• Tropical flavors – The combination of coconut and pineapple is refreshing and delicious.
• Protein-packed – Cottage cheese adds a boost of protein while keeping the muffins moist.
• Easy to make – Simple ingredients and quick preparation make these muffins perfect for any day of the week.
• Great for meal prep – Make a batch, and you’ll have a tasty grab-and-go snack for days.
• Kid-friendly – These muffins are naturally sweet and perfect for lunchboxes or after-school treats.

Ingredients You’ll Need

• 1 cup cottage cheese
• 2 eggs
• 1/2 cup honey or maple syrup
• 1/3 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple, drained
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup shredded coconut (plus extra for topping)

How to Make Coconut and Pineapple Cottage Cheese Muffins

Step 1: Preheat the Oven and Prepare Your Muffin Tin

Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with coconut oil. This will prevent sticking and make cleanup easier.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the cottage cheese, eggs, honey (or maple syrup), melted coconut oil, and vanilla extract. The cottage cheese may have small lumps, but that’s okay—it will blend into the batter as it bakes, adding extra moisture and texture.

Step 3: Add the Pineapple

Fold in the drained crushed pineapple. This step is important because too much liquid from the pineapple can make the muffins too dense. Make sure to drain it well before adding it to the batter.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and shredded coconut. This ensures that the leavening agents are evenly distributed, helping the muffins rise properly.

Step 5: Mix Everything Together

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the muffins dense instead of light and fluffy.

Step 6: Fill the Muffin Tin

Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. If you love extra coconut flavor, sprinkle a little more shredded coconut on top before baking.

Step 7: Bake to Perfection

Place the muffins in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden and slightly firm to the touch.

Step 8: Cool and Enjoy

Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm, or store them for later!

Helpful Tips

• Drain the pineapple well – Extra moisture can make the muffins soggy, so be sure to press out as much liquid as possible.
• Don’t overmix the batter – Stir until just combined for light and fluffy muffins.
• Use full-fat cottage cheese – This gives the muffins a richer texture. If using low-fat, expect a slightly lighter consistency.
• Want a crunch? – Add a handful of chopped nuts, like almonds or pecans, for extra texture.
• Make them gluten-free – Swap all-purpose flour with a gluten-free flour blend for a celiac-friendly version.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American, Tropical
• Diet: Vegetarian

Notes

• For a smoother texture: If you prefer a smoother consistency, blend the cottage cheese before adding it to the batter. This will eliminate any lumps and create a more uniform texture.
• Make them extra moist: If you want even softer muffins, you can add an extra tablespoon of coconut oil or a splash of milk.
• Adjust the sweetness: If you prefer a sweeter muffin, you can increase the honey or maple syrup by 1-2 tablespoons or sprinkle a little coconut sugar on top before baking.
• Add-ins for variety: Try mixing in chopped nuts, raisins, or dark chocolate chips for a fun twist.
• Mini muffin version: Want bite-sized treats? Use a mini muffin tin and reduce the baking time to about 12-15 minutes.
• Serving suggestion: These muffins taste amazing warm with a little drizzle of honey or a spread of butter.

Storage Instructions

Room Temperature

Store these muffins in an airtight container at room temperature for up to 2 days.

Refrigerator

For longer storage, keep them in the refrigerator for up to 5 days. Reheat them in the microwave for about 10-15 seconds to bring back their fresh-from-the-oven warmth.

Freezer

These muffins freeze beautifully! Place them in a freezer-safe bag or container, and they’ll last for up to 3 months. When ready to eat, thaw at room temperature or microwave for about 20 seconds.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?

Yes! Just make sure to chop it finely and drain any excess juice before adding it to the batter.

Can I substitute the cottage cheese?

Greek yogurt is a good alternative, though it may slightly change the texture. Cottage cheese provides a creamier consistency.

Are these muffins very sweet?

No, they are mildly sweet thanks to the honey (or maple syrup) and natural sugars from the pineapple. If you like them sweeter, you can add a tablespoon of coconut sugar.

Can I make these muffins dairy-free?

Yes! Swap the cottage cheese for dairy-free yogurt and use a plant-based butter or oil instead of coconut oil.

Related Recipes

If you loved these muffins, you might also enjoy:

• Pumpkin Coffee Cake Muffins
• Chocolate Pumpkin Muffins
• French Toast Muffins
• Bakery-Style Blueberry Muffins – Big, Fluffy, and Packed with Juicy Blueberries!

Conclusion

These Coconut and Pineapple Cottage Cheese Muffins are a delightful blend of tropical flavors and creamy texture, perfect for breakfast, snacking, or dessert. The combination of sweet pineapple, nutty coconut, and protein-rich cottage cheese makes them a delicious and wholesome treat that everyone will love.

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