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Pineapple Coconut Cottage Cheese Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 137 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Cottage Cheese Pineapple & Coconut Muffins are a delightful tropical treat perfect for breakfast or a snack. Moist and tender, they combine the creaminess of cottage cheese with the sweet juiciness of pineapple and the rich flavor of shredded coconut. Naturally sweetened with coconut sugar and lightly spiced with vanilla, these muffins offer a wholesome twist to your regular muffin routine.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 cup shredded coconut
  • 3/4 cup coconut sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 2 eggs
  • 1 cup cottage cheese
  • 1/4 cup coconut oil or any oil of your choice
  • 1 teaspoon vanilla extract

Fruit

  • 3/4 cup diced pineapple

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F) and either line a muffin tin with paper liners or lightly grease it to prevent sticking, ensuring the muffins do not stick after baking.
  2. Blend Cottage Cheese and Pineapple: In a blender or food processor, blend the cottage cheese with ¼ cup of the diced pineapple until smooth and creamy. This adds moisture and flavor to the batter.
  3. Mix Wet Ingredients: Pour the blended cottage cheese mixture into a large mixing bowl. Add the eggs, coconut sugar, coconut oil, and vanilla extract. Beat everything together until the mixture is well combined and smooth, creating a uniform wet base for the muffins.
  4. Combine Dry Ingredients and Remaining Pineapple: Add the all-purpose flour, shredded coconut, baking powder, baking soda, salt, and the remaining ½ cup diced pineapple to the wet mixture. Stir gently but thoroughly until the batter is thick and well mixed, making sure the fruit and coconut are evenly distributed.
  5. Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each nearly to the top to give them a nice rise during baking.
  6. Add Toppings (Optional): For an attractive finish, sprinkle a little shredded coconut or place a small piece of pineapple on top of each muffin before baking.
  7. Bake: Bake the muffins for 25–30 minutes, or until a toothpick inserted into the center comes out clean, indicating that the muffins are fully cooked.
  8. Cool: Let the muffins cool in the tin for a few minutes to set, then transfer them to a wire rack to cool completely to maintain texture and prevent sogginess.

Notes

  • To keep muffins moist, do not overbake. Start checking with a toothpick at 25 minutes.
  • Substitute pineapple with other tropical fruits like mango or papaya for a different flavor profile.
  • Cottage cheese adds protein and moisture; avoid replacing it with other cheeses as it will alter texture.
  • You can freeze the baked muffins for up to 2 months; thaw at room temperature before serving.
  • Use refined coconut oil if you want a milder coconut flavor.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 190
  • Sugar: 12g
  • Sodium: 140mg
  • Fat: 9g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 50mg

Find it online: https://emilyquickdinners.com/pineapple-coconut-cottage-cheese-muffins-recipe/