Description
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!
Ingredients
- 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)
Instructions
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.
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.
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.
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.
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.
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.
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.
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!
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.