Coconut and Pineapple Cottage Cheese Muffins
Moist and fluffy muffins packed with tropical flavors of coconut and pineapple, perfect for breakfast or a snack.
Ingredients
Muffin Batter
- 1 cup cottage cheese Creamy texture and high in protein.
- 1.5 cups all-purpose flour Can be substituted with a gluten-free flour blend.
- 1 teaspoon baking powder Ensure it's fresh for proper rising.
- 0.5 teaspoon baking soda Make sure it's fresh.
- 0.5 teaspoon salt
- 2 large eggs Room temperature for better mixing.
- 0.5 cup granulated sugar Can be substituted with honey or maple syrup.
- 0.33 cup melted butter Adds richness.
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple Drained well.
- 0.75 cup shredded sweetened coconut Adds tropical flavor.
- 0.5 teaspoon cinnamon Enhances flavor.
- 2 tablespoons milk Use to help blend the wet ingredients.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
- In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix the eggs, sugar, melted butter, cottage cheese, vanilla extract, and milk. Stir until the mixture is creamy.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Stir in the crushed pineapple and shredded coconut, making sure to distribute them evenly throughout the batter.
- Fill the muffin cups about three-quarters full with the batter.
- Bake for 18–22 minutes, or until the muffins are lightly golden and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for several minutes before transferring them to a wire rack. They are best served warm but can also be enjoyed later!
Notes
For best results, do not overmix the batter. Store in an airtight container at room temperature for 1-2 days or freeze for up to 3 months.