Description
These Coconut & Pineapple Cottage Cheese Muffins are a tropical-inspired treat that combines the creamy texture of cottage cheese with the sweet flavors of pineapple and coconut. They’re light, moist, and bursting with tropical goodness, making them the perfect breakfast or snack. Plus, the cottage cheese adds extra protein, making these muffins both delicious and satisfying!
Ingredients
Scale
For the Muffins:
- 1 1/2 cups All-Purpose Flour
- 1/2 cup Granulated Sugar
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup Shredded Unsweetened Coconut
- 1/2 cup Pineapple (fresh or canned, drained and chopped)
- 1/2 cup Cottage Cheese (full-fat or low-fat)
- 1/4 cup Milk
- 1/4 cup Unsalted Butter (melted)
- 1 Large Egg
- 1 tsp Vanilla Extract
- 1 tbsp Pineapple Juice (optional, for extra flavor)
For the Topping (optional):
- 2 tbsp Shredded Coconut (for sprinkling on top)
- 1 tbsp Pineapple (chopped)
Instructions
- Prepare the Oven and Muffin Tin:
- Preheat your oven to 375°F (190°C).
- Line a muffin tin with paper liners or grease it with cooking spray.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and shredded coconut.
- Combine the Wet Ingredients:
- In another bowl, whisk together the cottage cheese, milk, melted butter, egg, vanilla extract, and pineapple juice (if using) until smooth.
- Combine Wet and Dry Ingredients:
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can lead to dense muffins.
- Add the Pineapple:
- Gently fold in the chopped pineapple, mixing just enough to evenly distribute it through the batter.
- Fill the Muffin Tin:
- Spoon the batter into the muffin tin, filling each cup about 3/4 full.
- Top with Coconut:
- If desired, sprinkle a little shredded coconut on top of each muffin for extra texture and a beautiful golden finish.
- Bake:
- 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, then transfer them to a wire rack to cool completely. For a fun touch, top with extra chopped pineapple before serving.
Notes
- For a more intense pineapple flavor, use fresh pineapple juice in the batter, or even add a small amount of pineapple extract if you have it.
- You can use low-fat or fat-free cottage cheese if you’re looking to reduce calories, though full-fat will give the muffins a richer texture.
- These muffins freeze well! Simply wrap them in plastic wrap or place them in a zip-top bag and freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg