The smell of toasted coconut and sweet pineapple makes these muffins feel tropical and warm. Each bite is soft, light, and just a little creamy from the cottage cheese.
I baked these Coconut and Pineapple Cottage Cheese Muffins on a rainy afternoon when I wanted something cheerful. The flavors reminded me of sunshine, and they were gone almost as soon as they cooled.
If you love easy bakes that taste bright and cozy, this recipe is for you. Let’s mix up the batter and make muffins that bring a little island feel to your kitchen.
Why You’ll Love This Recipe
- Reader Favorite: As one baker shared, “These muffins taste like vacation in every bite!”
- Protein-Packed: Cottage cheese adds extra protein to keep you full longer.
- Naturally Sweet: Honey and maple syrup provide gentle sweetness without refined sugar.
- Quick to Make: Ready in about an hour with simple mixing.
- Make-Ahead Friendly: Bake on Sunday for easy weekday breakfasts.
- Great for Kids: Sweet tropical flavors that children love.
What You Need to Know Before You Start
Prep Time & Cook Time:
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: About 45 minutes
Servings: This recipe makes 12 standard muffins—perfect for a family breakfast or meal prep for the week. Want more? Double the recipe and use two muffin tins.
Difficulty: Easy enough for beginners but satisfying for experienced bakers too.
Required Kitchen Tools
- Large mixing bowl
- Medium mixing bowl
- 12-cup muffin tin
- Paper liners or cooking spray
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Ice cream scoop or large spoon
Ingredients for Coconut And Pineapple Cottage Cheese Muffins
These tropical muffins combine the creamy richness of cottage cheese with sweet coconut and tangy pineapple. Fresh ingredients create the perfect balance of flavors and textures.
The cottage cheese keeps these muffins incredibly moist, while coconut and pineapple add natural sweetness and tropical flair. Here’s everything you’ll need to make these delightful muffins:
Wet Ingredients:
- Cottage Cheese: 1 cup provides protein and moisture for tender muffins
- Eggs: 2 large eggs bind ingredients and add structure
- Coconut Oil: 1/3 cup melted adds tropical flavor and healthy fats
- Honey: 1/3 cup for natural sweetness
- Maple Syrup: 2 tablespoons adds depth of flavor
- Vanilla Extract: 1 teaspoon enhances all the flavors
Dry Ingredients:
- Whole Wheat Flour: 1 and 1/2 cups for wholesome nutrition
- Baking Powder: 2 teaspoons for perfect rise
- Baking Soda: 1/2 teaspoon works with cottage cheese for lift
- Salt: 1/2 teaspoon balances sweetness
Mix-Ins:
- Shredded Coconut: 1/2 cup adds texture and tropical taste
- Crushed Pineapple: 3/4 cup drained adds bursts of sweet flavor
Variations for Coconut And Pineapple Cottage Cheese Muffins
- Add Nuts: Fold in chopped macadamia nuts or walnuts for crunch.
- Use Fresh Pineapple: Dice fresh pineapple instead of canned for brighter flavor.
- Try Coconut Flour: Replace 1/4 cup wheat flour with coconut flour for extra coconut taste.
- Add Lime Zest: Mix in lime zest for a citrus twist.
- Make Mini Muffins: Use mini muffin tin and bake for 12-15 minutes.
- Add Chocolate Chips: Fold in white chocolate chips for extra sweetness.
How to Make Coconut And Pineapple Cottage Cheese Muffins Step-by-Step Instructions
1. Prepare Your Pan
Preheat oven to 375 degrees. Line a 12-cup muffin tin with paper liners or spray with cooking spray.
2. Mix Wet Ingredients
In a large bowl, whisk together cottage cheese, eggs, melted coconut oil, honey, maple syrup, and vanilla extract until smooth.
3. Combine Dry Ingredients
In a medium bowl, whisk together whole wheat flour, baking powder, baking soda, and salt.
4. Add Dry to Wet
Pour the dry ingredients into the wet ingredients. Gently fold together with a rubber spatula until just combined. Do not overmix.
5. Fold in Mix-Ins
Gently fold in shredded coconut and drained crushed pineapple until evenly distributed throughout the batter.
6. Fill Muffin Cups
Using an ice cream scoop or large spoon, divide batter evenly among muffin cups, filling each about 2/3 full.
7. Bake the Muffins
Bake for 20-25 minutes, until tops are golden brown and a toothpick inserted in center comes out clean or with just a few moist crumbs.
8. Cool
Let muffins cool in pan for 5 minutes, then turn out onto a wire rack to cool completely.
Serving and Decoration
How to Serve Coconut And Pineapple Cottage Cheese Muffins
These versatile muffins work perfectly for many occasions:
- Breakfast: Serve warm with butter or cream cheese spread
- Snack Time: Pack in lunch boxes or enjoy with afternoon coffee
- Brunch: Display on a platter with fresh fruit and yogurt
- Dessert: Top with whipped cream and toasted coconut flakes
- On-the-Go: Wrap individually for busy morning meals
Storing Coconut And Pineapple Cottage Cheese Muffins
- Room Temperature: Store in airtight container for up to 3 days
- Refrigerator: Keep for up to 1 week in sealed container
- Freezer: Wrap individually and freeze for up to 3 months. Thaw overnight or warm in microwave
Tips and Tricks for Success
- Don’t Overmix: Stir batter just until ingredients are combined to keep muffins tender
- Drain Pineapple Well: Press crushed pineapple in strainer to remove excess liquid
- Room Temperature Eggs: Use eggs at room temperature for better mixing
- Check Doneness: Muffins are done when tops spring back lightly when touched
- Cool Properly: Let muffins cool in pan briefly to set, then remove to prevent soggy bottoms
- Measure Flour Correctly: Spoon flour into measuring cup and level off for best results
Nutrition
Per Muffin
| Nutrient | Amount |
|---|---|
| Calories | 185 |
| Protein | 7g |
| Carbohydrates | 28g |
| Fat | 6g |
| Fiber | 3g |
| Sugar | 12g |
| Sodium | 245mg |
| Calcium | 8% DV |
| Iron | 6% DV |
Coconut And Pineapple Cottage Cheese Muffins
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 0 hours
- Yield: 12 muffins 1x
- Category: Breakfast/Brunch Baked Goods
Ingredients
1 cup cottage cheese
2 large eggs, at room temperature
1/3 cup coconut oil, melted and cooled slightly
1/3 cup honey
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 and 1/2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shredded coconut
3/4 cup crushed pineapple, drained
Instructions
Prepare Pan: Preheat oven to 375°F. Line 12-cup muffin tin with paper liners or spray with cooking spray.
Mix Wet Ingredients: In large bowl, whisk cottage cheese, eggs, melted coconut oil, honey, maple syrup, and vanilla until smooth.
Combine Dry Ingredients: In medium bowl, whisk flour, baking powder, baking soda, and salt.
Make Batter: Add dry ingredients to wet ingredients. Fold gently with rubber spatula until just combined. Do not overmix.
Add Mix-Ins: Fold in coconut and drained pineapple until evenly distributed.
Fill Cups: Divide batter among muffin cups, filling each about 2/3 full.
Bake: Bake 20-25 minutes until golden brown and toothpick comes out clean.
Cool: Rest in pan 5 minutes, then turn out onto wire rack to cool completely.
Coconut And Pineapple Cottage Cheese Muffins FAQs
Yes, but full-fat cottage cheese gives the best texture and moisture.
Try substituting with a 1-to-1 gluten-free flour blend, though texture may vary slightly.
Tops should be golden brown and spring back when lightly touched. A toothpick should come out clean.
It’s better to bake first, then freeze the finished muffins for best results.
Overmixing the batter develops gluten, making muffins tough. Fold ingredients gently until just combined.
Conclusion
These Coconut And Pineapple Cottage Cheese Muffins bring tropical flavors and healthy protein together in one delicious package. With cottage cheese adding moisture and protein, plus the sweet combination of coconut and pineapple, these muffins make breakfast feel like a mini vacation. Whether you’re meal prepping for busy weeks or treating your family to weekend brunch, these easy muffins deliver both nutrition and flavor in every bite.
