Description
Coconut and Pineapple Cottage Cheese Muffins are a tropical delight that combines the sweet and tangy flavors of pineapple and coconut with the creamy goodness of cottage cheese. These soft, protein-packed muffins are perfect for breakfast, snacks, or even dessert. Quick to make and irresistibly delicious, they bring sunshine to your table!
Ingredients
Scale
- 1 cup cottage cheese
- 1/2 cup crushed pineapple (drained)
- 1/2 cup shredded coconut (sweetened or unsweetened, based on preference)
- 1/4 cup honey or maple syrup
- 1/4 cup vegetable oil
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 cup sugar or sweetener
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Optional: Pineapple chunks or additional shredded coconut for garnish
Instructions
- Prepare Your Oven and Pan:
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners or grease it lightly with oil.
- Mix Wet Ingredients:
- In a large bowl, whisk together the cottage cheese, crushed pineapple, shredded coconut, honey (or maple syrup), vegetable oil, and eggs until smooth and well combined.
- Combine Dry Ingredients:
- In a separate bowl, mix the flour, sugar, baking powder, baking soda, and salt. Stir to evenly distribute the leavening agents.
- Blend Wet and Dry Mixtures:
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the muffins light and tender.
- Fill the Muffin Cups:
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- For garnish, sprinkle with shredded coconut or place a small piece of pineapple on top if desired.
- Bake:
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve:
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- For gluten-free muffins, substitute all-purpose flour with a gluten-free baking mix.
- Adjust the sugar or sweetener based on the sweetness of your pineapple and coconut.
- Add chopped nuts like macadamias or pecans for extra crunch.
- These muffins freeze well—wrap individually and store in the freezer for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: Tropical