Description

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.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Ingredients

Scale

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)

Cook Mode Prevent your screen from going dark

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.

Notes

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.

Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: American