These Coconut and Pineapple Cottage Cheese Muffins are light, moist, and packed with tropical flavor!
They’re naturally sweet, protein-rich, and perfect for a quick breakfast or snack.
The cottage cheese makes them super soft, while the coconut and pineapple add the perfect sweetness.
Kids love them, and they’re a fun way to sneak in extra protein.
Let’s get baking!
🍍 What You’ll Need
Ingredients:
- 1 cup cottage cheese (small curd)
- 2 eggs
- ¼ cup honey or maple syrup
- ¼ cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup crushed pineapple (drained)
- ½ cup shredded coconut (unsweetened)
👩🍳 Pro Tips
- Drain the pineapple well! Too much liquid will make the muffins dense.
- Blend the cottage cheese for a smoother texture if you prefer no curds.
- Use muffin liners or grease your pan well for easy removal.
- Don’t overmix the batter! Stir until just combined to keep them fluffy.
- Sprinkle extra coconut on top for a crunchy topping!
🛠 Tools You’ll Need
- Mixing bowls
- Whisk
- Measuring cups & spoons
- Muffin tin
- Muffin liners (optional)
- Spoon or ice cream scoop for batter
🔄 Substitutions & Variations
- Swap coconut oil for melted butter or vegetable oil.
- Use Greek yogurt instead of cottage cheese for a different texture.
- Add chopped nuts (like pecans) for extra crunch.
- Make them gluten-free by using a 1:1 gluten-free flour blend.
⏳ Make-Ahead Tips
- Store baked muffins in an airtight container at room temp for 2 days or refrigerate for up to 5 days.
- Freeze muffins in a ziplock bag for up to 3 months. Just microwave for 30 seconds to reheat!
👨🍳 Instructions
1. Mix Wet Ingredients
In a large bowl, whisk together the cottage cheese, eggs, honey (or maple syrup), melted coconut oil, and vanilla extract until smooth.
2. Combine Dry Ingredients
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Mix Everything Together
Gently fold the dry ingredients into the wet ingredients until just combined. Don’t overmix!
4. Add Pineapple & Coconut
Fold in the drained crushed pineapple and shredded coconut until evenly distributed.
5. Fill the Muffin Tin
Spoon the batter into a greased or lined muffin tin, filling each cup about ¾ full.
6. Bake!
Bake at 350°F (175°C) for 18-22 minutes or until golden brown and a toothpick comes out clean.
7. Cool & Enjoy
Let muffins cool for 5 minutes in the pan, then transfer to a wire rack. Enjoy warm or at room temp!
🥥 Leftovers & Storage
- Store at room temp for 2 days, in the fridge for 5 days, or freeze for up to 3 months.
- Reheat in the microwave for 15-20 seconds for a warm, fresh-out-of-the-oven taste!
💛 Time to Bake!
Now that you’ve got the recipe, it’s time to bake these delicious muffins! Let me know in the comments how they turned out, and feel free to ask any questions. Happy baking! 🍍🥥✨
