The holidays call for warm, festive treats, and these Tropical Cottage Cheese Muffins are just the thing! Packed with juicy pineapple, shredded coconut, and creamy cottage cheese, these muffins are incredibly moist, protein-rich, and naturally sweet. They’re perfect for holiday breakfasts, brunch spreads, or as a light dessert with a tropical twist.
If you love the flavors of the tropics but want a healthier, high-protein muffin, this recipe is a must-try. And if you haven’t already, make sure to subscribe to my email list so you never miss a delicious recipe like this one!
Why You’ll Love These Tropical Cottage Cheese Muffins
- Moist & fluffy – Cottage cheese and fruit keep them soft and tender.
- Naturally sweetened – Pineapple and coconut add natural sweetness with less sugar.
- Protein-packed – Cottage cheese makes these muffins more filling.
- Festive & tropical – A unique holiday treat with a summery vibe!
- Easy to make – Just mix, bake, and enjoy!
Ingredients You’ll Need
- 1 cup cottage cheese (small curd or blended smooth)
- 1 ½ cups all-purpose flour (or whole wheat flour for a heartier texture)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup honey or maple syrup
- 2 large eggs
- ¼ cup coconut oil (melted)
- ½ cup crushed pineapple (drained)
- ½ cup shredded coconut (unsweetened)
- 1 tsp vanilla extract
- ½ tsp cinnamon (optional)
How to Make Tropical Cottage Cheese Muffins
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Line a muffin tin with liners or lightly grease with oil.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together cottage cheese, eggs, honey (or maple syrup), coconut oil, crushed pineapple, and vanilla extract until smooth.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk flour, baking powder, baking soda, salt, and cinnamon (if using).
Step 4: Mix & Fold
Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Fold in the shredded coconut—don’t overmix!
Step 5: Bake
Divide the batter evenly into the muffin tin (about ¾ full). Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Cool & Serve
Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack. Enjoy warm, or store for later!
What to Serve with These Muffins
- Cottage Cheese Flatbread – A soft, protein-packed bread to pair with these muffins.
- 10-Minute Honey Garlic Shrimp – A quick and flavorful dish that complements the tropical flavors.
- Greek Chicken Meatballs with Lemon Orzo – A Mediterranean-inspired meal to serve alongside these muffins.
Storage & Reheating Tips
- Storage – Keep muffins in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
- Freezing – Wrap individually and freeze for up to 2 months. Thaw at room temperature.
- Reheating – Warm in the microwave for 10-15 seconds for a fresh-from-the-oven taste.
Try These Holiday Muffins & Share Your Thoughts!
If you try this recipe, let me know how it turned out! Leave a comment, rate the recipe, or share your muffin photos on Pinterest.
Happy baking! 🥥🍍✨
Cottage Cheese Muffins
Tropical Cottage Cheese Muffins are soft, fluffy, and naturally sweet with pineapple and coconut. Packed with protein from cottage cheese, these muffins are perfect for holiday breakfasts, brunch, or a healthy snack. A deliciously festive, high-protein treat the whole family will love! 🥥🍍✨
- 1 cup cottage cheese (small curd or blended smooth)
- 1 ½ cups all-purpose flour (or whole wheat flour for a heartier texture)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup honey or maple syrup
- 2 large eggs
- ¼ cup coconut oil (melted)
- ½ cup crushed pineapple (drained)
- ½ cup shredded coconut (unsweetened)
- 1 tsp vanilla extract
- ½ tsp cinnamon (optional)
- Preheat & Prep
- Preheat oven to 350°F (175°C). Line a muffin tin with liners or lightly grease with oil.
- Mix Wet Ingredients
- In a large bowl, whisk together cottage cheese, eggs, honey (or maple syrup), coconut oil, crushed pineapple, and vanilla extract until smooth.
- Combine Dry Ingredients
- In a separate bowl, whisk flour, baking powder, baking soda, salt, and cinnamon (if using).
- Mix & Fold
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Fold in the shredded coconut—don’t overmix!
- Bake
- Divide the batter evenly into the muffin tin (about ¾ full). Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Serve
- Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack. Enjoy warm, or store for later!
- Drain the pineapple well to avoid excess moisture in the batter.
- Use full-fat cottage cheese for extra creaminess.
- Don’t overmix—gently fold the ingredients for soft, fluffy muffins.
- Make them gluten-free by using a 1:1 gluten-free flour blend.
- For extra crunch, add chopped macadamia nuts or almonds.
- Store in an airtight container for up to 5 days or freeze for longer freshness.