Coconut and Pineapple Cottage Cheese Muffins
Moist and flavorful, these Coconut and Pineapple Cottage Cheese Muffins combine tropical sweetness with creamy cottage cheese for a healthy and delicious snack or breakfast option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup cottage cheese
- 1 cup crushed pineapple, drained
- 2 large eggs
- 1/3 cup sugar
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup shredded unsweetened coconut
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.
- In a large bowl, combine the cottage cheese, crushed pineapple, eggs, sugar, vegetable oil, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together the flour, shredded coconut, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For added crunch, sprinkle some toasted coconut flakes on top of the muffins before baking.