Cottage Cheese Pineapple Coconut Muffins are light, moist, and full of bright tropical flavor. The cottage cheese keeps them tender and adds a subtle tang, while crushed pineapple and shredded coconut give sweet, juicy bites and a chewy texture. They bake up with golden tops and a soft crumb—perfect for breakfast, snacks, or a picnic treat.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Servings: 12 muffins
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving; values will vary by exact brands and portion sizes)
- Calories per serving: 170 kcal
- Protein: 5 g
- Carbohydrates: 20 g
- Fat: 8 g
- Fiber: 1 g
- Sugar: 7 g
- Sodium: 140 mg
Why Make This Cottage Cheese Pineapple Coconut Muffins
These muffins are a quick way to enjoy a tropical flavor without complicated steps. They stay moist thanks to cottage cheese and oil, and they offer a nice contrast of textures—the soft crumb, juicy pineapple pieces, and a bit of chew from coconut. They are great for using pantry staples and make a crowd-pleasing breakfast or snack.
How to Make Cottage Cheese Pineapple Coconut Muffins
This recipe follows a simple wet-to-dry mixing method. Combine the wet ingredients, whisk the dry ingredients separately, then fold them together gently. Bake until the tops are golden and a toothpick comes out clean. The cottage cheese adds moisture and a light tang that balances the sweet pineapple and coconut.
Ingredients:
- 1 cup cottage cheese
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1/3 cup sugar
- 2 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C). Grease a muffin tin or line it with paper liners. Drain the crushed pineapple well to avoid extra liquid that can make the batter too thin.
Step 2: Mixing
In a large bowl, stir together the cottage cheese, drained crushed pineapple, shredded coconut, sugar, eggs, vegetable oil, and vanilla extract until evenly combined. In a separate bowl, whisk the flour, baking powder, baking soda, and salt.
Step 3: Cooking
Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined—do not overmix. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
Step 4: Finishing
Remove the muffins from the oven and let them cool in the tin for 5–10 minutes. Transfer the muffins to a wire rack to cool slightly before serving. Cooling helps the texture set and prevents the bottoms from becoming soggy.
How to Serve Cottage Cheese Pineapple Coconut Muffins
Serve warm or at room temperature. They pair well with:
- A smear of butter or cream cheese for breakfast
- A dollop of yogurt and fresh fruit for brunch
- A cup of coffee or tea for an afternoon snack
Their tropical flavor makes them ideal for brunches, potlucks, and lunchboxes.
How to Store Cottage Cheese Pineapple Coconut Muffins
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days. Bring to room temperature or warm briefly before serving.
- Freezer: Wrap individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the fridge or warm in the oven for 10–15 minutes.
Expert Tips for Perfect Cottage Cheese Pineapple Coconut Muffins
- Drain pineapple well: Excess liquid can make muffins dense and slow to set.
- Don’t overmix: Stir until the dry ingredients are just incorporated to keep muffins tender.
- Measure flour correctly: Spoon flour into the measuring cup and level it off. Too much flour makes dense muffins.
- Use room-temperature eggs: They mix more smoothly and give a better rise.
- Toasted coconut: For extra flavor, lightly toast the shredded coconut in a dry pan until golden and cool before adding.
- Low-sugar option: Reduce sugar by 1–2 tablespoons or use a sugar substitute suitable for baking.
- Add-ins: Fold in 1/2 cup chopped macadamia nuts or macerated dried pineapple pieces for texture.
Delicious Variations
- Pineapple-Coconut Streusel: Top muffins with a simple streusel (butter, flour, brown sugar) before baking for crunch.
- Lemon-Pine Coconut: Add 1 tablespoon lemon zest to the batter for bright citrus notes.
- Tropical Muffin Bars: Press the batter into a lined 9×13 pan and bake 20–25 minutes; cut into bars.
- Banana Pine Coconut: Mash one ripe banana and mix into wet ingredients for extra moisture and natural sweetening.
- Reduced-Fat Version: Replace oil with unsweetened applesauce (same amount) and use low-fat cottage cheese.
Frequently Asked Questions
- Can I use low-fat or fat-free cottage cheese?
- Yes. Low-fat or fat-free cottage cheese works fine. The muffins may be slightly less rich and moist; you can compensate by adding a tablespoon more oil or a tablespoon of applesauce.
- Do I need to drain the crushed pineapple?
- Yes. Drain well. Excess liquid can make the batter too thin and produce soggy muffins.
- Can I use fresh pineapple instead of canned?
- You can. Chop fresh pineapple small and pat dry with paper towels before adding. Fresh pineapple is juicier, so take care to remove excess moisture.
- How do I make these muffins sweeter or less sweet?
- To make sweeter, add up to 1/4 cup more sugar or fold in a few tablespoons of sweetened shredded coconut. To reduce sweetness, lower the sugar by 2–3 tablespoons and taste the batter before baking.
- Can I make this recipe gluten-free?
- Yes. Swap all-purpose flour for a 1:1 gluten-free baking blend that contains xanthan gum. Check texture and bake time—it may vary slightly.
- Why are my muffins dense?
- Likely reasons: overmixing the batter, too much flour, or not enough leavening. Make sure to whisk dry ingredients, measure flour correctly, and stir only until combined.
- Can I add nuts or seeds?
- Yes. Fold in up to 1/2 cup chopped nuts (macadamia, pecans, or walnuts) or seeds for crunch. Toast nuts first for more flavor.
Conclusion
These Cottage Cheese Pineapple Coconut Muffins are an easy, flavorful bake that’s moist, tropical, and versatile. They work for quick breakfasts, busy mornings, or sweet snack boxes. For another version with similar flavors and extra tips, try Pineapple Coconut Cottage Cheese Muffins – Sarah Bowmar (https://sarahbowmar.com/2025/05/pineapple-coconut-cottage-cheese-muffins/). Give them a try—you’ll love the tender crumb and bright pineapple bites.
Print
Cottage Cheese Pineapple Coconut Muffins
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These light and moist muffins are packed with tropical flavors from crushed pineapple and shredded coconut, keeping them tender and flavorful.
Ingredients
- 1 cup cottage cheese
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1/3 cup sugar
- 2 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a muffin tin or line with paper liners, and drain the crushed pineapple well.
- In a large bowl, stir together the cottage cheese, drained pineapple, shredded coconut, sugar, eggs, oil, and vanilla extract until combined.
- In a separate bowl, whisk the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Bake for 20-25 minutes until tops are golden and a toothpick comes out clean.
- Remove from oven, cool in the tin for 5-10 minutes, then transfer to a wire rack to cool before serving.
Notes
Serve warm or at room temperature. Great with butter, yogurt, or coffee. Can be stored at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 7g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
