coconut and pineapple cottage cheese muffins

If you’re looking for a moist, tropical-inspired treat that’s both light and satisfying, these Coconut and Pineapple Cottage Cheese Muffins are exactly what you need! They’re naturally sweet, packed with protein from cottage cheese, and bursting with coconut and pineapple goodness. Perfect for breakfast, snacks, or a healthy dessert.

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Why You’ll Love This Recipe
Tropical Flavor – Sweet pineapple and coconut bring vacation vibes to your kitchen.
High in Protein – Cottage cheese gives a protein boost without making the muffins heavy.
Easy to Make – No fancy equipment needed, ready in under an hour.
Naturally Moist – Thanks to the pineapple and cottage cheese combo.
Freezer-Friendly – Great for meal prep and busy mornings.

Ingredients You’ll Need

Dry Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup shredded coconut (unsweetened preferred)

Wet Ingredients:

• ¾ cup cottage cheese (full-fat or low-fat)
• 2 large eggs
• ½ cup honey or maple syrup
• ⅓ cup coconut oil (melted and slightly cooled)
• 1 tsp vanilla extract
• 1 cup crushed pineapple (drained well)

Optional Add-ins and Toppings:

• 2 tbsp coconut flakes for topping
• 2 tbsp chopped nuts (like pecans or almonds) for extra crunch
• 1 tbsp turbinado sugar for sprinkling on top (optional)

Tools You’ll Need

• Mixing bowls (one large, one medium)
• Whisk
• Spatula
• 12-cup muffin tin
• Paper muffin liners or non-stick spray
• Ice cream scoop or spoon for even batter distribution

Step-by-Step Instructions

Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C).
Line a muffin tin with paper liners or lightly grease each cup with non-stick spray.

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and shredded coconut.
Set aside.

Step 3: Mix the Wet Ingredients
In a large bowl, whisk the cottage cheese until smooth.
Add eggs, honey (or maple syrup), melted coconut oil, and vanilla extract.
Whisk until everything is well combined and slightly creamy.

Step 4: Combine the Batter
Gradually add the dry ingredients into the wet ingredients, mixing gently with a spatula.
Fold in the crushed pineapple until just combined.
Be careful not to overmix to keep the muffins light and fluffy.

Step 5: Fill the Muffin Cups
Using an ice cream scoop or spoon, evenly divide the batter among the 12 muffin cups.
Sprinkle the tops with extra coconut flakes and, if using, a light sprinkle of turbinado sugar.

Step 6: Bake the Muffins
Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
The tops should be lightly golden and slightly springy to the touch.

Step 7: Cool and Enjoy
Allow the muffins to cool in the pan for 5 minutes.
Transfer to a wire rack to cool completely before serving.

Tips for Perfect Muffins
Drain Pineapple Well – Too much liquid can make the muffins soggy.
Don’t Overmix – Stir just until combined to keep the muffins tender.
Use Full-Fat Cottage Cheese – For the creamiest texture and richest flavor.
Test for Doneness – Muffins are ready when a toothpick comes out clean or with just a few crumbs.

Serving Suggestions
Breakfast On-the-Go – Pair with a smoothie or coffee for a quick morning meal.
Brunch Table Star – Serve with fresh fruit and yogurt.
Healthy Snack – Great for a midday boost.
Dessert Option – Add a drizzle of honey or a dollop of whipped coconut cream.

How to Store & Reheat

Storing:

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keep in the fridge for up to 5 days for maximum freshness.

Freezing:

• Place cooled muffins in a freezer-safe bag or container.
• Freeze for up to 2 months.

Reheating:

• Microwave: Heat for about 15-20 seconds until warm.
• Oven: Reheat in a 300°F (150°C) oven for 5-7 minutes.

Frequently Asked Questions

1. Can I use fresh pineapple instead of canned?
   Yes! Just chop it finely and drain any excess juice.
2. What can I substitute for coconut oil?
   You can use melted butter or a neutral oil like canola.
3. Are these muffins gluten-free?
   Not as written, but you can use a gluten-free flour blend to make them gluten-free.
4. Can I make them sweeter?
   Sure! Add 2-3 tablespoons of brown sugar to the wet ingredients for extra sweetness.
5. Is there a way to make them vegan?
   You can try swapping the eggs for flax eggs and using a dairy-free cottage cheese alternative, though texture may vary slightly.

Final Thoughts
These Coconut and Pineapple Cottage Cheese Muffins are a tropical treat that’s both healthy and satisfying. The tender crumb, fruity bursts, and delicate coconut flavor make them a crowd-pleaser for all ages. Whether you enjoy them fresh out of the oven or grab one on your way out the door, they’re sure to brighten your day.

Try this recipe and share your results with us! Don’t forget to leave a comment below and tag your photos with #TropicalMuffinMagic on Pinterest!

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Cuisine: American

Nutritional Information (Per Muffin):
Calories: 210 | Protein: 6g | Carbohydrates: 24g | Fat: 11g | Fiber: 2g | Sodium: 180mg

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