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Cottage Cheese Pineapple & Coconut Muffins

These muffins combine protein-rich cottage cheese with sweet pineapple and fragrant coconut for a light, indulgent treat, perfect for breakfast or snacks.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Tropical
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Muffin Batter
  • 1.5 cups all-purpose flour Use whole-wheat pastry flour for a nuttier, higher-fiber option.
  • 0.5 cups granulated sugar Swap coconut sugar or honey for a different sweetness.
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 2 large eggs At room temperature.
  • 1 cup cottage cheese Use small-curd for smoother texture or well-drained large-curd.
  • 0.33 cups milk Dairy or plant-based milks both work.
  • 0.25 cups neutral oil Vegetable, canola, or melted coconut oil.
  • 1 teaspoon vanilla extract
For the Fruit + Coconut
  • 1 cup crushed pineapple, well-drained Drain to avoid a soggy crumb.
  • 0.75 cups unsweetened shredded coconut Lightly toasted for extra flavor.
  • 0.25 cups chopped macadamia nuts or pecans Optional for crunch.

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. 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.
Mixing
  1. In a large bowl, whisk together flour, sugar, baking powder, and salt until evenly combined.
  2. 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.
Combining
  1. Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. The batter should be thick but scoopable.
  2. Fold in the well-drained crushed pineapple and half of the shredded coconut. Add nuts if using.
Baking
  1. 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.
  2. Bake at 375°F (190°C) for 18-22 minutes, until tops are golden and a toothpick inserted comes out clean.
Cooling and Serving
  1. Let muffins cool in the pan for 5 minutes, then transfer to a rack to cool slightly. Serve warm or at room temperature.

Notes

For varied flavors and textures, use small-curd cottage cheese for a creamier batter. For gluten-free muffins, replace flour with a gluten-free baking blend and add 1/4 teaspoon xanthan gum. Store muffins in an airtight container at room temperature for 2 days, or refrigerate up to 5 days.