Coconut and Pineapple Cottage Cheese Muffins combine tropical flavors and comforting textures into a simple muffin that’s perfect for any occasion. The delightful blend of cottage cheese, shredded coconut, and crushed pineapple creates moist and flavorful bites that are ideal for breakfast, brunch, or a snack. I’ve made these muffins countless times, and they never fail to bring a smile to my face and those of my family and friends. Let’s dive into why this recipe will become a staple in your baking repertoire!
Why you’ll love this dish
These Coconut and Pineapple Cottage Cheese Muffins offer a unique blend of taste and culinary benefits. Not only are they incredibly easy to make, but they’re also budget-friendly and kid-approved! With a prep time of just under 15 minutes and a baking time of only 20 minutes, these muffins are perfect for busy mornings or impromptu brunches.
"These muffins are a tropical delight! Moist, flavorful, and incredibly easy to whip up. My kids devoured them in no time!" — Happy Baker
Whether you’re looking for a sweet addition to your breakfast table or a delectable treat to share with friends, this recipe shines in many settings. Whip up a batch for a weekend brunch, serve them at a holiday gathering, or simply enjoy them as an afternoon pick-me-up. Trust me, once you try them, you’ll be coming back for more!
Preparing Coconut and Pineapple Cottage Cheese Muffins
Before we jump into the recipe, here’s a quick overview of how this delightful dish comes together. The process is simple yet satisfying, featuring a mixing of wet and dry ingredients followed by a quick bake in the oven. Prepare your muffin tin, gather your ingredients, and in no time at all, you’ll have delicious muffins that fill your kitchen with an irresistible aroma!
What you’ll need
Here’s what you’ll need to create your own batch of Coconut and Pineapple Cottage Cheese Muffins:
- 1 cup cottage cheese
- 1/2 cup shredded coconut
- 1 cup crushed pineapple (drained)
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional)
Feel free to explore substitutions — for instance, using Greek yogurt instead of cottage cheese for a creamier texture, or swapping out the granulated sugar for coconut sugar if you prefer a less processed option.
Step-by-step instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the cottage cheese, shredded coconut, crushed pineapple, sugar, vegetable oil, eggs, and optional vanilla extract. Stir until everything is well mixed.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined; avoid overmixing to keep the muffins fluffy.
- Pour the batter into the muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Best ways to enjoy it
These Coconut and Pineapple Cottage Cheese Muffins can be enjoyed in a variety of ways! For a decadent treat, spread a little butter or cream cheese on top. Pair them with fresh fruit like sliced strawberries or a tropical fruit salad for a refreshing breakfast. They also make a lovely afternoon snack with a cup of herbal tea or coffee.
How to store
To keep your muffins moist and fresh, store them in an airtight container at room temperature for up to 3 days. If you want to save them for later, you can freeze them for up to 2 months. Just make sure to wrap them tightly in plastic wrap or place them in a freezer-friendly bag to avoid freezer burn.
Helpful cooking tips
For the best results, remember these handy tips:
- Ensure your pineapple is well-drained to prevent excess moisture, which can lead to soggy muffins.
- Don’t overmix; mix just until the flour is incorporated to keep your muffins tender.
- Experiment with adding a sprinkle of cinnamon or nutmeg to the dry ingredients for an extra layer of flavor.
Creative twists
Feel free to get creative with these muffins! Add in chocolate chips for a sweeter take, or toss in some chopped nuts for crunch. You might also try flavoring the muffins with a hint of almond extract or substituting the pineapple for mango for a different tropical twist.
Your questions answered
Can I use fresh pineapple instead of canned?
Absolutely! Just make sure to chop it finely and drain off excess juice.
What can I substitute for cottage cheese?
Greek yogurt is a popular alternative that adds creaminess.
How long do these muffins stay fresh?
They can last 3 days at room temperature or up to 2 months in the freezer.
Incorporating these Coconut and Pineapple Cottage Cheese Muffins into your baking routine promises delicious rewards. Enjoy your baking journey!
Print
Coconut and Pineapple Cottage Cheese Muffins
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Tropical muffins combining cottage cheese, coconut, and pineapple for a moist and flavorful treat.
Ingredients
- 1 cup cottage cheese
- 1/2 cup shredded coconut
- 1 cup crushed pineapple (drained)
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the cottage cheese, shredded coconut, crushed pineapple, sugar, vegetable oil, eggs, and optional vanilla extract. Stir until well mixed.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined; avoid overmixing.
- Pour the batter into the muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 10g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: muffins, coconut, pineapple, breakfast, snacks