Coconut and Pineapple Cottage Cheese Muffins
Delicious and wholesome muffins combining tropical flavors of coconut and pineapple with the creamy texture of cottage cheese. Perfect for breakfast, a snack, or a light dessert.
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.
Notes
Best served warm. Pair with butter, coffee, or tea. Store in an airtight container at room temperature for up to three days or freeze for up to three months.