Cottage Cheese Pineapple & Coconut Muffins Recipe
These Cottage Cheese Pineapple & Coconut Muffins are a tropical twist on the classic muffin, combining creamy cottage cheese, sweet pineapple, and shredded coconut for moist, flavorful bites. Perfect for breakfast or a healthy snack, these muffins are naturally sweetened with coconut sugar and feature a tender texture balanced by a subtle tang from cottage cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup shredded coconut
- 3/4 cup coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 2 eggs
- 1 cup cottage cheese
- 1/4 cup coconut oil (or any oil of your choice)
- 1 teaspoon vanilla extract
Fruit
- 3/4 cup diced pineapple
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 180°C (350°F) and either line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Blend Cottage Cheese and Pineapple: In a blender or food processor, blend the cottage cheese with ¼ cup of the pineapple until smooth and creamy.
- Mix Wet Ingredients: Pour the cottage cheese mixture into a large mixing bowl. Add the eggs, coconut sugar, oil, and vanilla extract, and beat everything together until well combined and smooth.
- Add Dry Ingredients and Rest of Pineapple: Add in the flour, shredded coconut, baking powder, baking soda, salt, and the rest of the diced pineapple. Stir it all together until you have a well-mixed, thick batter.
- Fill Muffin Cups: Divide the batter between the muffin cups, filling each one almost to the top.
- Optional Topping: If you want to make them extra cute, sprinkle a little shredded coconut or pop a tiny piece of pineapple on top of each muffin before baking.
- Bake: Bake for 25–30 minutes, or until a toothpick poked into the center comes out clean.
- Cool Muffins: Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Notes
- Use paper liners or grease the muffin tin well to prevent sticking.
- Blending cottage cheese with pineapple helps create a smooth moist texture in the muffins.
- Check doneness with a toothpick inserted into the center; it should come out clean.
- These muffins store well in an airtight container for up to 3 days at room temperature or can be frozen for longer storage.
- Substitute coconut sugar with brown sugar or regular sugar if unavailable.
