Cottage Cheese Pineapple & Coconut Muffins
Introduction
I still remember the morning I first baked these muffins – the house smelled like warm vanilla and toasted coconut while rain pattered outside. I had a bowl of creamy cottage cheese, a can of juicy pineapple tidbits, and a craving for something bright and comforting.
A quick whisk later, the batter smelled tropical and familiar at the same time. When the first muffin came out golden and steaming, the sweet pineapple and whisper of coconut transported me back to summer mornings with family.
These Cottage Cheese Pineapple & Coconut Muffins are special to me because they combine a cozy, dairy-rich texture with a sunny tropical lift. They feel indulgent but surprisingly light, and they became our go-to for busy weekends and lunchbox treats. If you love exploring cottage cheese in both sweet and savory ways, you might also enjoy this savory twist: Chicken Parm Cottage Cheese Bowl for a different kind of comfort.
What Makes This Recipe Special
These muffins bring together protein-rich cottage cheese and naturally sweet pineapple, balanced by fragrant shredded coconut. They are:
- Healthier than many bakery muffins thanks to added protein and reduced oil.
- Quick to mix – no mixer required.
- Family-approved for breakfast, snack, or a light dessert.
Ingredient List
For the Muffin Batter:
- 1 1/2 cups all-purpose flour (190 g) – use whole-wheat pastry flour for a nuttier, higher-fiber option.
- 1/2 cup granulated sugar (100 g) – swap coconut sugar or honey (see Tips).
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup cottage cheese (225 g) – use small-curd for smoother texture or well-drained large-curd.
- 1/3 cup milk (80 ml) – dairy or plant-based milks both work.
- 1/4 cup neutral oil (60 ml) – vegetable, canola, or melted coconut oil.
- 1 teaspoon vanilla extract
For the Fruit + Coconut:
- 1 cup crushed pineapple, well-drained (about 8 oz / 225 g) – drain to avoid a soggy crumb.
- 3/4 cup unsweetened shredded coconut (60 g) – lightly toasted for extra flavor.
- Optional: 1/4 cup chopped macadamia nuts or pecans (30 g) for crunch.
Notes:
- Fresh canned or thawed frozen pineapple both work; just drain thoroughly.
- For lower sugar, reduce to 1/3 cup sugar and add 1/4 cup unsweetened applesauce.
How to make Cottage Cheese Pineapple & Coconut Muffins
Step 1: Preheat and prepare (5 minutes)
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Toast coconut if desired: spread shredded coconut on a baking sheet and toast in the oven for 3-5 minutes until light golden, watching closely.
Step 2: Mix dry ingredients (2 minutes)
- In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly combined.
Step 3: Combine wet ingredients (2 minutes)
- In another bowl, whisk eggs, cottage cheese, milk, oil, and vanilla until the mixture is fairly smooth. Small curds from the cottage cheese are normal and add tender texture.
Step 4: Fold batter gently (1-2 minutes)
- Pour the wet mixture into the dry ingredients and fold with a spatula until just combined. The batter should be thick but scoopable; a few streaks of flour are okay. Avoid overmixing to keep muffins tender.
Step 5: Add pineapple and coconut (30 seconds)
- Fold in the well-drained crushed pineapple and half of the shredded coconut. If using nuts, fold them in now.
Step 6: Fill muffin cups (2 minutes)
- Divide the batter evenly into 12 cups, filling each about 3/4 full. Sprinkle the remaining coconut and a few pineapple bits on top of each muffin for a pretty finish.
Step 7: Bake and test (18-22 minutes)
- Bake at 375°F (190°C) for 18-22 minutes, until tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. The tops should spring back lightly when touched.
Step 8: Cool and enjoy (10 minutes)
- Let muffins cool in the pan for 5 minutes, then transfer to a rack to cool slightly. Serve warm or at room temperature.
Tips & Recipe Variations
- Use small-curd cottage cheese for a creamier batter; blend briefly in a food processor for an ultra-smooth texture.
- To prevent sogginess, drain pineapple in a fine mesh sieve and press gently with a spoon to remove excess liquid.
- For gluten-free muffins, replace flour with a 1-to-1 gluten-free baking blend and add 1/4 teaspoon xanthan gum if the blend lacks it.
- Make dairy-free: use full-fat coconut yogurt in place of cottage cheese and a plant milk of choice.
- Reduce sugar by substituting 1/3 cup honey or maple syrup; reduce milk slightly to balance liquid.
- Storage: keep muffins in an airtight container at room temperature for 2 days, or refrigerate up to 5 days. Reheat gently in a 325°F oven for 6-8 minutes or microwave for 20-30 seconds.
- Freezing: wrap cooled muffins individually and freeze up to 3 months. Thaw overnight in the fridge or heat from frozen at 325°F for 10-12 minutes.
Best Ways to Serve
- Serve warm with a smear of softened butter or a drizzle of honey for breakfast.
- Pair with a bright fruit salad or a cup of ginger tea for afternoon tea.
- For brunch, plate with Greek yogurt and toasted coconut sprinkled on top for contrast.
- Each muffin is roughly 180-230 calories depending on ingredients – a nourishing, protein-forward snack that pairs well with coffee or a tropical smoothie.
Frequently Asked Questions
Q: Can I make the batter ahead of time?
A: Yes. Store batter in the refrigerator for up to 8 hours and bake when ready. Add a few extra minutes to baking time if batter is chilled.
Q: Can I freeze baked muffins?
A: Absolutely. Freeze fully cooled muffins in a single layer for 1 hour, then transfer to a freezer bag. They keep well for up to 3 months.
Q: What can I use instead of cottage cheese?
A: Use ricotta for a similar texture, or full-fat Greek yogurt for a tangier result. For dairy-free, try coconut yogurt.
Q: How do I prevent the muffins from being too wet?
A: Drain the pineapple thoroughly and avoid overmixing. Slightly reduce milk if your cottage cheese is very loose.
Review
“These muffins were a revelation – moist, lightly sweet, and the coconut gave each bite a warm, toasty note. I packed them for my kids and they were gone by the afternoon. A new weekend favorite.” – Emma R.
Conclusion
These Cottage Cheese Pineapple & Coconut Muffins are a cozy, tropical twist on a classic muffin that bring family and flavors together. If you want another interpretation or more tips from a fellow home baker, check out this helpful recipe resource: Pineapple Coconut Cottage Cheese Muffins – Sarah Bowmar. Try the muffins, share how they turn out, and leave a note so others can enjoy this little tropical moment with you.
Cottage Cheese Pineapple & Coconut Muffins
Ingredients
Method
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- Toast coconut if desired: spread shredded coconut on a baking sheet and toast in the oven for 3-5 minutes until light golden, watching closely.
- In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly combined.
- In another bowl, whisk eggs, cottage cheese, milk, oil, and vanilla until the mixture is fairly smooth. Small curds from the cottage cheese are normal.
- Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. The batter should be thick but scoopable.
- Fold in the well-drained crushed pineapple and half of the shredded coconut. Add nuts if using.
- Divide the batter evenly into 12 cups, filling each about 3/4 full. Sprinkle the remaining coconut and a few pineapple bits on top of each muffin.
- Bake at 375°F (190°C) for 18-22 minutes, until tops are golden and a toothpick inserted comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a rack to cool slightly. Serve warm or at room temperature.
Notes
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