Coconut and Pineapple Cottage Cheese Muffins
I still remember the first rainy afternoon I baked Coconut and Pineapple Cottage Cheese Muffins for a small crowd of friends—warm, slightly tangy muffins that smelled like a tropical hug in the middle of fall. These Coconut and Pineapple Cottage Cheese Muffins are a reader favorite because they balance bright fruit, creamy cottage cheese, and a tender crumb that feels both seasonal and sunny. If you love trying cottage cheese in sweet dishes, you might also enjoy this pairing for a quick breakfast or snack: cottage cheese with pineapple and chia seeds.
Why this recipe works
The combination of cottage cheese and pineapple keeps these Coconut and Pineapple Cottage Cheese Muffins moist without needing too much oil. Shredded coconut adds texture and a hint of tropical warmth, perfect for cozy mornings or an after-school treat. This recipe is approachable for beginners and can be adapted for dietary needs.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup shredded unsweetened coconut
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup canned crushed pineapple, drained well
- 1 cup cottage cheese
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- Zest of 1 lime (optional, but lovely)
Step-by-step instructions
- Preheat and prep: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or lightly grease the cups.
- Dry ingredients: In a large bowl, whisk together the flour, shredded coconut, sugar, baking powder, baking soda, and salt.
- Wet ingredients: In another bowl, combine the drained crushed pineapple, cottage cheese, eggs, oil, vanilla, and lime zest. Beat gently until the mixture is mostly smooth with small curds from the cottage cheese.
- Combine: Fold the wet ingredients into the dry ingredients with a spatula until just combined. Overmixing will make the muffins tough—stop when you no longer see streaks of flour.
- Portion: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips for success
- Drain the pineapple well: Excess juice can make the batter too wet and dense. For best results, press the pineapple with a spoon or use a fine mesh strainer.
- Measure flour correctly: Spoon it into the measuring cup and level off to avoid compacted flour, which dries out baked goods.
- Don’t overmix: Stir until combined. A few lumps are fine and will deliver a light crumb.
- Use full-fat cottage cheese: It yields a richer texture and keeps muffins moist. If you’d like a lighter version, low-fat cottage cheese works, but expect slightly less tenderness.
- Coconut texture: For more chew, use larger shredded coconut; for subtle flavor, use finely shredded or desiccated coconut.
- For inspiration on savory cottage cheese dishes to pair with your muffins, try this creamy twist on pasta: cottage mac and cheese gluten-free.
Possible variations
- Gluten-free: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend and add 1/2 teaspoon xanthan gum if the blend doesn’t already contain it. For a GF pancake-style idea, see these pancakes using cottage cheese: banana cottage cheese pancakes gluten-free.
- Streusel topping: Mix 1/4 cup flour, 2 tablespoons brown sugar, 2 tablespoons cold butter, and 2 tablespoons shredded coconut until crumbly. Sprinkle on muffins before baking for a crunchy crown.
- Chocolate coconut: Fold 1/3 cup mini chocolate chips into the batter for a dessert-like muffin, or serve with a dollop of this creamy treat: chocolate cottage cheese ice cream for an indulgent pairing.
- Savory twist: Reduce sugar to 2 tablespoons, omit pineapple, add herbs and feta for a savory cottage cheese muffin, inspired by recipes like cottage cheese alfredo that showcase cottage cheese in savory dishes.
Storage recommendations
- Room temperature: Store cooled muffins in an airtight container for up to 2 days.
- Refrigerate: To keep freshness and prevent spoilage, refrigerate in an airtight container for up to 5 days.
- Freeze: Wrap muffins individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature or warm in a 350°F (175°C) oven for 8–10 minutes.
Serving suggestions
Serve these Coconut and Pineapple Cottage Cheese Muffins warm with a smear of softened butter or a light citrus glaze. They pair beautifully with a cup of tea or an afternoon coffee. For a brunch spread, include fresh fruit and yogurt for a balanced seasonal table.
Conclusion
If you want another take on this tropical-cottage-cheese mash-up, I recommend checking out Pineapple Coconut Cottage Cheese Muffins – Sarah Bowmar for more inspiration and variations.
Frequently Asked Questions
Q: Can I use crushed fresh pineapple instead of canned?
A: Yes—just make sure to drain it very well or pat dry so the batter isn’t too wet. If it’s extra juicy, gently press in a sieve to remove excess liquid.
Q: Can these be made dairy-free?
A: To make dairy-free muffins, replace cottage cheese with a thick dairy-free yogurt or blended silken tofu and use a dairy-free milk if desired. Texture will be slightly different but still tasty.
Q: How do I prevent muffins from sticking to liners?
A: Use high-quality nonstick liners or lightly grease the liners with a bit of oil or nonstick spray. Let muffins cool a few minutes in the pan before removing to reduce sticking.
Q: Can I halve the recipe?
A: Yes, this recipe scales down easily. Bake in 6 muffin cups and reduce baking time slightly—start checking at 14 minutes.
Coconut and Pineapple Cottage Cheese Muffins
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup shredded unsweetened coconut
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup canned crushed pineapple, drained well
- 1 cup cottage cheese
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 zest lime (optional)
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or lightly grease the cups.
- In a large bowl, whisk together the flour, shredded coconut, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the drained crushed pineapple, cottage cheese, eggs, oil, vanilla, and lime zest. Beat gently until the mixture is mostly smooth with small curds from the cottage cheese.
- Fold the wet ingredients into the dry ingredients with a spatula until just combined. Stop when you no longer see streaks of flour.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Baking
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.