Coconut and Pineapple Cottage Cheese Muffins
Light and fluffy muffins combining tropical pineapple and creamy cottage cheese with a hint of coconut for a delicious, wholesome treat perfect for breakfast or snack time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup shredded unsweetened coconut
- 1/2 cup crushed pineapple, drained
- 1/2 cup cottage cheese
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and shredded coconut.
- In another bowl, beat the egg then mix in cottage cheese, crushed pineapple, vegetable oil, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For an extra tropical boost, sprinkle a few toasted coconut flakes on top before baking or add chopped macadamia nuts for crunch.