Pin These coconut and pineapple cottage cheese muffins are my go to when I am craving something tropical yet wholesome. Combining juicy pineapple with creamy cottage cheese and flecks of coconut these treats always bring a taste of sunshine any time of year. They are perfect for breakfast on the go snack breaks or even a slightly sweet dessert that does not leave you feeling weighed down.
When I first dreamed up these muffins on a chilly day I wanted something that would feel like a vacation in a bite. Now they always remind me of summer no matter the season.
Ingredients
- All purpose flour: gives structure and a tender crumb look for fresh flour for the best results
- Rolled oats: add chewiness and help keep you full choose old fashioned for the most texture
- Baking powder and baking soda: help these rise tall and fluffy check that yours are fresh for the best lift
- Salt: balances sweetness and brings out the natural flavors opt for fine sea salt when possible
- Shredded coconut: adds big tropical flavor unsweetened keeps things balanced and not too sugary
- Crushed pineapple: delivers moisture and big punchy fruit notes let it drain well so the muffins do not get soggy
- Cottage cheese: brings softness and extra protein use whole milk cottage cheese for richness
- Honey or maple syrup: sweetens naturally and adds gentle depth choose local honey if you can find it
- Coconut oil: keeps the crumb ultra moist and gives a mild coconut fragrance melt before using
- Large eggs: bind everything together and give extra rise use room temperature eggs for even mixing
- Vanilla extract: gives warmth and an aromatic finish pure vanilla is worth the splurge here
Instructions
- Prepare Your Muffin Tin:
- Prepare your muffin tin by either lining with parchment or greasing with a brush of coconut oil. Getting all twelve cups ready before you start mixing means less scrambling later.
- Mix the Dry Ingredients:
- In a large mixing bowl add the all purpose flour rolled oats baking powder baking soda salt and shredded coconut. Whisk thoroughly for at least one minute to ensure everything is evenly distributed and you avoid any pockets of bitterness or unrisen muffins.
- Mix the Wet Ingredients:
- In a separate medium bowl combine the cottage cheese well drained crushed pineapple honey or maple syrup melted coconut oil eggs and vanilla extract. Whisk gently until the mixture becomes mostly smooth and evenly combined. Tiny pieces of cottage cheese are expected.
- Combine Wet and Dry Ingredients:
- Pour the wet mixture all at once into the dry ingredients. Use a rubber spatula to fold until just barely blended and all flour is moistened. Overmixing will make your muffins tough so stop as soon as there are no visible streaks of flour remaining.
- Fill the Muffin Cups:
- Using a large spoon or ice cream scoop divide the batter evenly among your prepared muffin cups filling each about three quarters full. This helps the muffins rise up rather than spill over.
- Bake to Perfection:
- Place the tin in a preheated oven on the center rack. Bake for eighteen to twenty two minutes until the tops are golden and a toothpick comes out with just a few moist crumbs. Rotate the tin halfway through if your oven has hot spots.
- Cool and Enjoy:
- Let the muffins cool in the tin for five minutes to finish setting then gently transfer to a wire rack so they can cool completely. This keeps the bottoms from getting soggy and helps the flavors settle.
Pin My favorite part of making these muffins is when the coconut starts to toast in the oven filling the whole kitchen with an unbelievable tropical aroma. It is a recipe my kids get excited about helping with and we always sneak a muffin straight from the rack while they are still warm.
Storage Tips
Cool the muffins completely before storing to prevent sogginess. Place in an airtight container lined with paper towels and keep at room temperature for two to three days or in the fridge for up to one week. You can also freeze them individually wrapped for two months and reheat in the microwave or toaster oven.
Ingredient Substitutions
If you are out of cottage cheese Greek yogurt or ricotta are both solid swaps. Applesauce or mashed banana can stand in for crushed pineapple in a pinch for a slightly different twist. For a dairy free recipe try coconut based yogurt.
Serving Suggestions
These muffins shine on their own but they get even better with a spread of softened butter or a dollop of extra honey on top. For breakfast add a side of fresh fruit or a smoothie. I love packing them into lunchboxes or serving them at weekend brunches with a pot of coffee.
Cultural Inspiration
Tropical flavors like coconut and pineapple show up everywhere from classic Caribbean cakes to Hawaiian style sweets. The addition of cottage cheese is my nod to Eastern European baking where dairy is often used for moisture and tenderness. These muffins bring a little of both worlds together.
Seasonal Adaptations
In spring swap pineapple for diced mango In autumn add a sprinkle of warming spices with the dry mix cinnamon or ginger is perfect Fresh orange zest adds brightness if you want a change from vanilla
Success Stories
I have heard from so many friends and readers who tried this recipe for potlucks and bake sales. The muffins always vanish. One family told me they freeze a batch before every road trip so they always have a homemade snack on hand.
Freezer Meal Conversion
To freeze simply wrap cooled muffins in a double layer of plastic wrap or place into a freezer bag. They thaw quickly and keep their moistness. I often make a double batch and freeze half for future snack emergencies.
Pin These muffins will transport you to the tropics every time. Enjoy warm from the oven or tuck away a batch for future sunshine filled snacking.
Recipe Q&A
- → Can I use fresh pineapple instead of canned?
Yes, fresh pineapple works well. Just be sure to drain it thoroughly to prevent excess moisture in the batter.
- → What can I substitute for honey?
Maple syrup is an excellent alternative. Agave nectar or brown sugar can also be used in similar amounts.
- → Is it possible to make these muffins gluten free?
Swap the all-purpose flour for a gluten-free blend and ensure oats are certified gluten-free for best results.
- → How do I store the muffins?
Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- → Can I freeze leftover muffins?
Absolutely. Place cooled muffins in a freezer-safe bag and freeze for up to 3 months. Thaw overnight before serving.