Coconut and Pineapple Cottage Cheese Muffins
Deliciously moist muffins made with cottage cheese and crushed pineapple, perfect for a tropical twist on a classic treat.
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.
Notes
For best results, drain the pineapple well to prevent the batter from becoming too wet. Use full-fat cottage cheese for a richer texture. Muffins can be stored at room temperature for 2 days or refrigerated for up to 5 days.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 24gProtein: 5gFat: 6gSaturated Fat: 4gSodium: 250mgFiber: 1gSugar: 6g
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