I’m so excited to share this Coconut and Pineapple Cottage Cheese Muffins recipe with you! One of my kitchen wins that quickly became a favorite, these muffins blend tropical flavors with a rich, moist texture you wouldn’t expect from cottage cheese. They fit perfectly into my everyday foodie life because they’re both delicious and comforting without being complicated — a total joy to bake and even more fun to eat. Whenever I whip these up, the kitchen smells inviting, and the bright notes of pineapple and coconut bring an instant smile.
What really hooked me on these Coconut and Pineapple Cottage Cheese Muffins was how they balance health and flavor. Cottage cheese baking adds a wonderfully tender crumb, keeping the muffins on the moist side without extra butter or oil. Plus, the tropical twist from pineapple and coconut feels like a mini vacation in every bite. I love serving them for breakfast, snacks, or even a light dessert. They’re that versatile!
If you’re tired of the same-old muffin routine, this recipe could be just the fresh tropical muffins you’ve been craving. I’m always thrilled when friends and family ask for the recipe — because good food is meant to be shared, right? So grab your mixing bowl, and let’s dive into these Coconut and Pineapple Cottage Cheese Muffins together. You’re going to love how easy they are to make with everyday ingredients, and I can’t wait to hear about your kitchen wins too! For more tropical inspiration, check out this refreshing pineapple coconut smoothie that pairs perfectly with these muffins.
What You’ll Need:
The ingredient list for these Coconut and Pineapple Cottage Cheese Muffins keeps things totally approachable — because good food shouldn’t be complicated!
- 1 cup all-purpose flour (can swap for whole wheat pastry flour for a nuttier vibe)
- 1/2 cup shredded unsweetened coconut (grab this at any regular grocery store’s baking aisle)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup pineapple chunks, finely chopped (fresh or canned in juice works great)
- 1 cup cottage cheese (full fat or low fat, both work well for moist cottage cheese muffins)
- 2 large eggs
- 1/3 cup honey or maple syrup (your choice for sweetness in these tropical muffins)
- 1 tsp vanilla extract
- 1/4 cup melted coconut oil (if you run out, vegetable oil is an easy swap)
- Optional: 1/4 cup chopped macadamia nuts or walnuts (adds crunch but totally optional)
This Coconut and Pineapple Cottage Cheese Muffins recipe is kind to your wallet because most staples are pantry basics. Plus, the cottage cheese adds richness without needing heavy cream or butter.
Quick prep nugget: I like to pulse the pineapple a little in a food processor if the chunks are large, so every bite is textured just right. Leftovers? Store these tropical muffins in an airtight container at room temperature for up to 3 days or freeze them individually wrapped for easy breakfasts on busy mornings.
Here’s my secret little upgrade that takes the Coconut and Pineapple Cottage Cheese Muffins from good to “wow”: a sprinkle of toasted coconut flakes on top before baking. It’s such an inviting aroma!
Let’s Cook This Together:
Ready to make these Coconut and Pineapple Cottage Cheese Muffins shine? Here’s how to do it step by step.
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease each cup. This recipe makes about 12 hearty muffins.
- Mix the dry ingredients. In a big bowl, combine the flour, shredded coconut, baking powder, baking soda, and salt. Give it a good stir so everything is evenly distributed for moist cottage cheese muffins.
- Whisk the wet ingredients. In another bowl, beat the eggs with honey (or maple syrup), vanilla extract, and melted coconut oil until smooth. Stir in the cottage cheese last — this adds that incredible moist texture without heaviness.
- Combine gently. Pour the wet ingredients into the dry ones and fold just until you don’t see flour. Overmixing can make your Coconut and Pineapple Cottage Cheese Muffins dense, and we want tender, yes?
- Add pineapple and nuts. Fold in the finely chopped pineapple and nuts if using. Your kitchen is about to smell incredible with these tropical muffins starting to come together!
- Fill muffin cups. Spoon the batter evenly into the muffin tin, filling about 3/4 full. Pro tip: For even baking, tap the tin gently on the counter to settle the batter.
- Bake away. Pop these in the oven for 18-22 minutes until golden on top and a toothpick inserted comes out clean. If your Coconut and Pineapple Cottage Cheese Muffins look slightly moist near the surface, that’s totally fine—it’s their natural moist charm shining through!
- Cool and enjoy. Let them cool in the tin for about 5 minutes before transferring to a rack. While that’s happening, pour yourself something tasty and relax. These muffins keep great at room temp or warm them slightly for a fresh-baked vibe.
Start to finish, this Coconut and Pineapple Cottage Cheese Muffins recipe comes together in about 40 minutes — perfect for a weekend kitchen date with yourself or your crew!
How to Serve & Savor It:
The magic of these Coconut and Pineapple Cottage Cheese Muffins really shines when you serve them right. My absolute favorite way to enjoy them is on a lazy weekend breakfast, paired with fresh tropical fruit or a cup of bright coffee.
They’re perfect alongside savory options too — think scrambled eggs or even a light spinach salad. This combo balances sweet and savory, taking your morning up a notch.
Presentation idea: dust them lightly with powdered sugar or add a dollop of coconut yogurt for a creamy finish that guests adore.
Leftovers transform beautifully into breakfast parfait layers with Greek yogurt and a sprinkle of granola, giving you a quick, healthful treat. Seasonal twist? Try adding some diced mango or a splash of lime zest for even more tropical flair.
This Coconut and Pineapple Cottage Cheese Muffins recipe has been a hit at brunches with friends, too! If you like this, you might also enjoy these cheesy bagels inspired by cottage cheese baking over at my site garlic parmesan cottage cheese bagels. Or for a fun dessert twist, check out this juicy, sweet pineapple cake recipe juicy pineapple cake.
Your Questions, Answered:
I get so many questions about this Coconut and Pineapple Cottage Cheese Muffins, and I’m here with answers straight from the kitchen ❤️
Can I prep parts ahead?
Absolutely! You can chop the pineapple and measure all dry ingredients the day before. Store wet ingredients separately. When ready, mix fresh and bake for best texture.
What if I don’t have coconut oil?
No worries! Vegetable or canola oil works perfectly. It keeps these tropical muffins moist and tender.
Can I make fewer muffins?
Yes! This recipe scales well. Just halve the ingredients — you’ll get about 6 muffins. Perfect for smaller households or a quick treat.
Is it okay to use canned pineapple?
Sure thing! I recommend draining it well so the batter doesn’t get too wet. You could also pat the pineapple chunks dry with a paper towel if needed.
Can I swap cottage cheese?
You could try ricotta or Greek yogurt. Both create slightly different textures but keep moist cottage cheese muffins delightfully tender.
Do these freeze well?
For sure! Freeze cooled muffins individually in a zip-top bag. Reheat gently in the microwave or toaster oven for speedy breakfasts.
Any variations you love?
I’ve added a dash of cinnamon and a handful of chopped dried pineapple for more layering of flavors. Some friends swear by a dash of shredded white chocolate on top before baking — totally decadent!
If you’d like to see how others enjoy variations, the Pinterest community has some cool ideas too Coconut and Pineapple Cottage Cheese Muffins (Christmas Recipe).
Bran muffin lovers have shared their swaps for cottage cheese and pineapple on Facebook in this group post Are bran muffins and cottage cheese with pineapple unavailable in ….
For a simpler, super healthy take, check out this inspired pineapple coconut muffins recipe from Super Healthy Kids Pineapple Coconut Muffins from Super Healthy Kids ⋆ 100 Days of ….
Final Foodie Thoughts:
This Coconut and Pineapple Cottage Cheese Muffins recipe has a special spot in my foodie heart because it’s just the kind of everyday awesome food that lifts me up. The balance of moist cottage cheese muffins with tropical pineapple and coconut hits all the right notes — sweet, tender, and satisfying.
My Top Coconut and Pineapple Cottage Cheese Muffins Tips:
– Always fold gently to keep your muffins tender, not tough.
– Toast shredded coconut on top before baking for extra crunch and aroma.
– Don’t skip draining canned pineapple well; it keeps the batter perfect.
Variation-wise, I adore tossing in macadamia nuts, adding a hint of cinnamon, or switching honey for maple syrup for a deeper flavor. The version that gets requested most is definitely the classic with toasted coconut topping — so good!
I hope you find joy in making this recipe your own and sharing these tropical muffins with anyone who loves good food as much as you do. There’s something about baking Coconut and Pineapple Cottage Cheese Muffins that feels like a small celebration in the kitchen every time.
You’re about to have a go-to recipe that keeps giving — and I can’t wait to hear about your kitchen wins with it. Happy baking, friends!
Coconut and Pineapple Cottage Cheese Muffins
These Coconut and Pineapple Cottage Cheese Muffins offer a moist, tropical twist on classic muffins, combining creamy cottage cheese with sweet pineapple and nutty coconut for a nutritious and flavorful treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup all-purpose flour
- 1/2 cup shredded unsweetened coconut
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup low-fat cottage cheese
- 1/2 cup crushed pineapple, drained
- 2 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, shredded coconut, baking powder, baking soda, and salt.
- In a separate large bowl, beat the eggs, then mix in cottage cheese, crushed pineapple, honey, melted coconut oil, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, folding 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 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 texture, sprinkle chopped macadamia nuts or toasted coconut flakes on top before baking.