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Coconut and Pineapple Cottage Cheese Muffins

These muffins are a delightful blend of tropical flavors, moist and fluffy, perfect for breakfast or a snack.
Servings 12 muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

Wet Ingredients

  • 1 cup cottage cheese Preferably low-fat
  • 2 large eggs Room temperature
  • 1/2 cup granulated sugar Can be substituted with sweetener
  • 1/3 cup melted butter Can use coconut oil as a healthier option
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk Can use any milk type

Dry Ingredients

  • 1 1/2 cups all-purpose flour Can use gluten-free flour as a substitute
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup crushed pineapple, drained well Fresh pineapple can be used for better flavor
  • 3/4 cup shredded sweetened coconut

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 until creamy.
  • Gently fold the dry ingredients into the wet ingredients until just combined.
  • Stir in the crushed pineapple and shredded coconut.
  • Fill the muffin cups about three-quarters full with the batter.

Baking

  • 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.

Notes

These muffins are best served warm but can be stored in an airtight container for 1-2 days at room temperature or frozen for up to 3 months.
Calories: 180kcal
Course: Breakfast, Snack
Cuisine: American, Tropical
Keyword: Breakfast Treat, Coconut, Healthy Snack, Muffins, Pineapple