why make this recipe
Coconut and Pineapple Cottage Cheese Muffins are a delicious and wholesome treat that combines the tropical flavors of coconut and pineapple with the creamy texture of cottage cheese. These muffins are perfect for breakfast, a snack, or even a light dessert. They’re not only tasty but also provide a good source of protein and other nutrients, making them a healthy choice for any time of the day. Plus, their sweet, fruity flavor can brighten up your morning routine.
how to make Coconut and Pineapple Cottage Cheese Muffins
Ingredients :
- 1 cup cottage cheese
- 1 cup flour
- 1/2 cup sugar
- 1/2 cup shredded coconut
- 1/2 cup crushed pineapple (drained)
- 2 eggs
- 1/4 cup melted butter
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Directions :
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a bowl, mix together the cottage cheese, eggs, and melted butter.
- In another bowl, combine the flour, sugar, shredded coconut, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the crushed pineapple and vanilla extract.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
how to serve Coconut and Pineapple Cottage Cheese Muffins
These muffins are best served warm. You can enjoy them plain or spread a little butter on top. They also pair well with a cup of coffee or tea. For an extra tropical touch, you could serve them with a slice of fresh pineapple or a dollop of whipped cream.
how to store Coconut and Pineapple Cottage Cheese Muffins
To store these muffins, let them cool completely and then place them in an airtight container. You can keep them at room temperature for up to three days. If you want to keep them longer, you can freeze them. Just wrap each muffin tightly in plastic wrap and place them in a freezer bag. They will last for up to three months in the freezer. When you’re ready to enjoy them, simply thaw them at room temperature or reheat in the microwave.
tips to make Coconut and Pineapple Cottage Cheese Muffins
- Make sure to drain the crushed pineapple well to prevent the batter from becoming too wet.
- Feel free to adjust the sugar according to your taste. You can use less if you prefer a less sweet muffin.
- For added texture, sprinkle some extra shredded coconut on top before baking.
- If you don’t have cottage cheese, you can replace it with Greek yogurt for a similar texture.
variation
You can customize these muffins by adding nuts like walnuts or pecans for crunch. You can also substitute the pineapple with other fruits like blueberries or mangoes to create different flavor profiles.
FAQs
Can I use non-dairy cottage cheese?
Yes, you can use dairy-free alternatives if you prefer. Just make sure it has a similar texture.
Can I make these muffins ahead of time?
Absolutely! You can bake them a day in advance and store them as described above.
What can I do if my muffins don’t rise?
Ensure that your baking powder and baking soda are fresh, as expired leavening agents won’t work effectively. Also, avoid overmixing the batter to keep the muffins light and fluffy.
Coconut and Pineapple Cottage Cheese Muffins
Ingredients
Wet Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1/4 cup melted butter
- 1/2 cup crushed pineapple (drained) Make sure to drain well to prevent excess moisture.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup flour
- 1/2 cup sugar Adjust to taste.
- 1/2 cup shredded coconut For topping, sprinkle extra before baking if desired.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a muffin tin.
- In a bowl, mix together the cottage cheese, eggs, and melted butter.
- In another bowl, combine the flour, sugar, shredded coconut, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- Fold in the crushed pineapple and vanilla extract.
- Divide the batter evenly among the muffin cups.
Baking
- Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
- Allow to cool before serving.